Ingredients
Lemon Cake 2 cups (500 mL) flour 1 1/2 cups (375 mL) granulated sugar 1 tbsp (15 mL) baking powder 1 tsp (5 mL) salt 7 eggs 1/2 cup (125 mL) water 1/4 cup (50 mL) lemon juice 1/2 cup (125 mL) canola oil 2 tsp (10 mL) grated lemon rind 1 tsp (5 mL) vanilla 1/2 tsp (2 mL) cream of tartar 3 cups (750 mL) lemon filling and frosting (recipe follows) Chocolate Curls 8 oz (250 g) white chocolateDescription
Almost A Cross Between A Sponge Cake And An Angel Food Cake, Chiffon Cakes Are A North American Tradition. They Are Typically Baked In Tube Pans, Then Split And Filled. We Bake Ours In A Springform Pan And Frost It With Lemon Filling.
Liquor Control Board Of Ontario
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