Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Lemon Chiffon Cake With Lemon Butter Frosting
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- #88293
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
2 cups all-purpose flour
1 1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup corn oil
7 egg yolks
3/4 cup cold water
2 teaspoons lemon peel, grated
2 teaspoons pure vanilla extract
1 cup egg whites
1/2 teaspoon cream of tartar
LEMON BUTTER FROSTING
1/3 cup butter or margarine, softened
3 cups confectioners' sugar
1/2 teaspoon lemon peel, grated
2 tablespoons fresh lemon juice
directions
Mix together flour, sugar, baking powder and salt in mixing bowl.
Make a well and add in order: oil, egg yolks, water, lemon peel and vanilla; beat until smooth.
Beat egg whites and cream of tartar in large mixing bowl on high speed until stiff peaks form.
Pour egg yolk mixture gradually over beaten whites, gently folding with rubber spatula just until blended.
Pour into ungreased 10-inch tube pan; bake in preheated 325 degrees F. oven until top springs back when touched lightly, about 1 1/4 hours.
Invert pan on funnel; let stand until cake is cold. Remove from pan; frost with Lemon Butter Frosting.
For Lemon Butter Frosting: Combine butter and confectioners' sugar. Beat in lemon peel and juice until frosting is of spreading consistency.
added by
Nimmie
nutrition data
Nutritional data has not been calculated yet.
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