Lemon Chiffon Cake

BLACKBERRY PATCH

Lemon Chiffon Cake                                       Melissa Wright Cross

Makes 1 (10 inch) Bundt Cake

2 1/2 cups sifted King Arthur flour

2 tsp. baking powder

1/2 tsp. salt

1 1/2 sugar, divided

1/2 c. olive oil

7 large eggs

 Tbsp. lemon zest

3/4 c. fresh lemon juice

1 tsp. vanilla extract

1 1/4 tsp. cream of tartar

Lemon Glaze (recipe follows)

Garnish: lemon zest, fresh raspberries

1.  Preheat oven to 325 degrees.

2.  In large bowl, sift together flour, baking powder, salt, and 1 1/4 cups sugar.

Make well in the center,

3.  In a small bowl, whisk together oil, egg yolks, lemon zest, lemon juice, and vanilla extract.

4.  Pour oil mixture into well of flour mixture.  Beat with a mixer at medium speed until smooth, about 1 minute.

5.  In a separate large bowl, beat egg whites with a mixer at medium-high speed until frothy, about 1 minute.  Add cream of tarter, and beat to combine.  With mixer running, gradually add remaining 1/4 cup sugar.  Continue beating until stiff peaks form.  Using a rubber spatula, fold one-third of egg-white mixture into batter. Add two-thirds of egg-whit mixture, folding until just combined.

6.  Spoon batter into an ungreased (10 inch) angel food pan with cooling feet.  Bake until a wooden pick inserted near the center comes out clean, about 55 minutes.  Remove from oven.  Invert pan, and let cool completely.

7.  Place pan in an upright position.  Using a knife, loosen cake from pan.  Dislodge inner core from pan, and remove from cake.  Invert cake onto a wire rack, then invert onto a serving platter.   Spoon Lemon Glaze over cake.  Garnish with lemon zest and raspberries, if desired.  Store, covered, in refrigerator for up to 3 days.

Lemon Glaze

Makes approximately 1 cup

1 1/4 c. confectioners' sugar

2 Tbsp. half-and-half

1 Tbsp. fresh lemon juice

In a small bowl, whisk together sugar, half-and-half, and lemon juice until smooth.  Use immediately.