Lemon Chiffon Cake

Directions

Lemon Chiffon Cake 

1. Preheat oven to 350°F (176 °C). 
   
2. Combine Kinnikinnick All Purpose Flour Blend, baking soda, baking powder and salt. Sift ingredients twice and set aside.
3. In two separate bowls divide eggs.
4. Mix egg yolks until light yellow in colour and doubles in volume. Slowly add sugar to egg yolks while continuing to mix. Mix until egg yolks are a pale yellow, volume has doubled and sugar is complexly mixed in. Set aside.  
5. Beat egg whites until medium peak. Add cream of tartar and continue to beat egg whites until stiff peak. Set aside.
6. Create a well in the middle of flour mixture. Add canola oil, lemon juice and lemon zest. Fold in flour mixture until combined.
7. Fold in egg yolk mixture to flour mixture until combined.
8. Fold in egg whites to flour mixture until combined.
9. Pour mixture into a fluted springform pan (8.5” wide X 4.25 inches high).
10. Bake in preheated oven for 65 - 70 minutes.
11. Remove from oven and invert cake to cool.
12. To remove Lemon Chiffon Cake from pan, carefully run a pallet knife around edge of cake to loosen from pan. Press bottom slightly to release. Remove bottom of cake pan.
13. Let cool completely before icing.  
    Yields 1 cake

Ermine Icing (2 separate batches required for rosette design)

1. In a medium saucepan combine Kinnikinnick All Purpose Flour Blend, sugar and salt. Whisk together.
2. Add milk and whisk continually over medium-low heat stirring constantly until mixture is thickened (approx. 7 - 10 minutes).
3. Add lemon juice and lemon zest. Mix until combined. Remove from heat.
4. Pour mixture into a bowl and cover tightly with plastic wrap. Cool mixture completely in the refrigerator (Time saver: mixture can be made the night before). Note: Bring mixture to room temperature before adding to butter.
   
5. In a medium bowl beat butter until soft.
6. Add room temperature flour mixture to butter one dollop at a time. Mixing after each addition. Don’t add too quickly or mixture will split and not hold up to piping.

Decorating 

Option #1 (requires 1 batch of icing only)

1. Use an offset palette knife to spread Ermine Icing on sides and top of cake. Sprinkle with candy confetti sprinkles or fresh lemon zest. 

Option #2 (requires 2 batches of icing for rosette design)

1. Colour Ermine Icing three different shades of yellow.
2. Using a piping bag with a large star tip (#825), fill with Ermine Icing (darkest yellow first).  
3. Pipe rosettes around the base of the cake working from a darker yellow to a lighter yellow towards the top.
4. Fill spaces with a small piped star and coloured candy confetti pearls.