Lemon Chi on Cake

P R E P 35 mins B A K E 1 hr 5 mins to 1 hr 15 T O TA L 1 hr 40 mins Y I E L D one 10" tube cake

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Ingredients Instructions
2 cups (241g) King Arthur Unbleached All-Purpose Preheat the oven to 325°F. Have on hand an ungreased 10" round angel food cake
1
Flour pan.
1 tablespoon baking powder Sift into a large mixing bowl the flour, baking powder, sugar, and salt.
2
1 1/2 cups (298g) sugar Make a well in the center of the dry ingredients and add (in order) the oil, water,
3
1 teaspoon salt egg yolks, vanilla, grated lemon peel, extract, and 1 tablespoon lemon juice. Mix
until smooth; scrape the bowl and mix for 30 seconds more.
1/2 cup (99g) vegetable oil
4 In a separate bowl with clean beaters, combine the egg whites and cream of tartar
1 cup (227g) water or 1/2 teaspoon lemon juice. Whip until very stiff.
8 large eggs, separated, at room temperature 5 Fold one quarter of the beaten whites into the egg yolk mixture to lighten it up,
then gradually (in four additions) pour the yolk mixture back over the remaining
2 teaspoons vanilla extract whites, folding gently just until blended each time. Pour the batter into the pan.
1 teaspoon grated fresh lemon peel Bake the cake for 55 minutes, then increase the oven temperature to 350°F and
6
1 1/2 teaspoons lemon extract bake for an additional 10 to 15 minutes (or an additional 5 to 10 minutes if using a
tube pan), until a cake tester or toothpick inserted into the center comes out
1 tablespoon lemon juice clean.
1/2 teaspoon cream of tartar or lemon juice 7 Remove the cake from the oven, and cool it upside down, inverted over the neck
of a bottle.
8 When completely cool, run a thin-bladed metal spatula between the cake and the
pan, and turn the cake out onto a serving plate. Garnish as desired.

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