Light As A Feather Cake Recipe

Name: Light As A Feather Cake
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: Serves 1 or more
Ingredients: 2 cups cake flour; 1 1/2 cups granulated sugar; 1/2 teaspoon salt; 1 teaspoon cream of tartar; 12 large eggs, separated; 3/4 cup water; 3/4 cup vegetable oil; 2 teaspoons lemon extract; 2 teaspoons baking powder

Rediscover a family favorite! This unbelievably light and airy lemon chiffon cake recipe, passed down through generations, is finally here. Lost and found after decades, this recipe boasts a moist, lemony crumb that will transport you back to simpler times. A true testament to the power of friendship and the enduring magic of a perfect cake. Get ready to bake a slice of nostalgia!

Prep Time 20 mins

Cook Time 65 mins

Calories 296.2 kcal

Protein 12g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Light As A Feather Cake

2 cups cake flour
1 1/2 cups granulated sugar
1/2 teaspoon salt
1 teaspoon cream of tartar
12 large eggs, separated
3/4 cup water
3/4 cup vegetable oil
2 teaspoons lemon extract
2 teaspoons baking powder

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How to Make Light As A Feather Cake

Preheat oven to 350°F (175°C).
Separate 12 large eggs, placing whites in a large, clean, grease-free mixing bowl. Set yolks aside.
Add 1 teaspoon cream of tartar to the egg whites. Beat with an electric mixer on high speed until soft peaks form.
Gradually add 1 cup granulated sugar to the egg whites, beating until stiff, glossy peaks form.
In a medium bowl, whisk together 2 cups cake flour, 1/2 cup granulated sugar, 1/2 teaspoon salt, and 2 teaspoons baking powder.
Make a well in the center of the dry ingredients. Add 3/4 cup vegetable oil, 12 egg yolks, 3/4 cup water, and 2 teaspoons lemon extract.
Beat with an electric mixer on low speed until just combined. Do not overmix.
Gently fold the egg yolk mixture into the beaten egg whites in three additions, using a rubber spatula, until just combined. Be careful not to deflate the egg whites.
Pour batter into an ungreased 10-inch angel food cake pan. (Do not grease the pan!)
Bake for 45-65 minutes, or until the cake is golden brown and springs back when lightly touched.
Invert the pan immediately onto a funnel or bottle neck to cool completely upside down. This prevents the cake from collapsing and keeps it tall and fluffy.