Lemon Chiffon Cake

Ingredients

• 2 cake lemons
• 1½ cup cake granulated sugar
• 1 cup cake cake flour, sifted before measuring
• ⅔ cup cake water
• 10 cake large egg whites
• ½ tsp cake cream of tartar
• 7 cake large egg yolks
• ¾ cup glaze granulated sugar
• ¼ cup glaze whipping cream
• 3 tbsp glaze freshly squeezed lemon juice
• 3 tbsp glaze unsalted butter
• ½ cup glaze confectioners' sugar
• 1½ tbsp glaze orange-flavored liqueur

Method

1. For the cake, place a rack in the center of the oven and heat to 325 degrees. Have an ungreased 10-inch tube pan ready.
2. Remove the rind (yellow part only) from the lemons with a vegetable peeler. Place on a cutting board and sprinkle 1 tablespoon of sugar over the rind. Mince as fine as possible with a sharp knife. Squeeze the lemon and measure 1/4 cup juice to use in the cake. Sift the flour two more times.
3. Combine the remaining sugar and water in a small saucepan, swirling the pan so the sugar is moistened. Bring to a rapid boil; cook 1 1/2 minutes. As it is cooking, combine the egg whites and cream of tartar in a 5-quart mixing bowl. Beat with an electric mixer on high speed until they hold soft peaks. After the sugar syrup has boiled 1 1/2 minutes, add it to the egg whites in a very slow, steady stream, keeping the mixer at high speed as you do so. Once all the syrup has been added, continue beating the whites until they are cool, firm and glossy.
4. Whisk the egg yolks until they are light-colored. Add the lemon rind and 1/4 cup juice and mix well. With a large rubber spatula, fold into the egg whites, making sure they are fully incorporated. Add the flour, in thirds, folding in lightly but thoroughly between each addition.
5. Transfer the batter to the prepared pan, then smooth the surface with a spatula. Tap the pan on the counter to remove air pockets. Bake until puffy and golden, 45 to 50 minutes. Invert the pan, resting it on the neck of a slender bottle if necessary to keep it from resting on the counter. Cool completely. Loosen the cake from the sides of the pan with a small knife and transfer to a serving plate.
6. For the glaze, combine the granulated sugar, cream, lemon juice and butter in a small pan. Heat to a boil and then cook at a rapid boil for 3 minutes. Remove from the heat and add the confectioners' sugar, whisking until completely smooth. Mix in the liqueur. Spoon over the top of the cake, letting it drip down the sides. Garnish with tiny fresh flowers, mint leaves and/or crystallized violets. Slice the cake with a serrated knife.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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