Lemon Chiffon Cake

Although I have ventured away from cakes (in favor of cookies and bars), I had to try this recipe when I was flipping through one of my old Betty Crocker cookbooks. Although I have never made a chiffon (or angel food) cake from scratch, it seemed to be a relatively easy process. The only challenging thing was zesting the lemons (since I don't have a zester - and the online recommendation of using a potato peeler didn't work that well.) I look forward to cutting into my cake tomorrow to see if it tastes as good as it looks!

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Lemon Chiffon Cake

2 c. all-purpose flour or 2¼ c. cake flour

1½ c. sugar

3 t. baking powder

1 t. salt

¾ c. cold water

½ c. vegetable oil

2 t. vanilla

1 T. grated lemon peel

7 large egg yolks (with all-purpose flour) or 5 large egg yolks (with cake flour)

1 c. large egg whites(about 8)

½ t. cream of tartar

Preheat oven to 325°. Mix flour, sugar, baking powder, and salt in a large bowl. Beat in water, oil, vanilla, lemon peel, and egg yolk on low speed until smooth. With clean beaters, beat egg whites and cream of tartar in a large bowl on high speed until stiff peaks form. Gradually mix egg yolk mixture over beaten eggs, folding into the egg whites. Bake in an ungreased 10 in. tube pan for 1 hour and 15 minutes or until top springs back when touched lightly. Let hang upside down for about 2 hours (or until completely cooled.)

Vanilla Glaze

1/3 c. butter

2 c. powdered sugar

1½ t. vanilla

2 to 4 T. hot water

Melt butter. Remove from heat and mix in sugar and vanilla. Add hot water one tablespoon at a time until smooth and consistency of thick syrup. Spoon onto the top of cake, allowing glaze to drip down cake's sides.

Cake #32: Italian Cream Cake

Although not the prettiest cake in town, this Italian Cream Cake is one of the best-tasting cakes one could ever imagine! The recipe creates a 3-layer cake that is stuffed with pecans and coconut and then covered in an ultra-sweet cream cheese icing. This cake is bound to be well-liked; however, I will warn that the extreme richness will allow few to finish their slice!

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Italian Cream Cake

1 cup Buttermilk

1 tsp. baking soda

5 eggs, separated

2 cups sugar

1 stick butter

½ cup shortening

2 cups flour, sifted

1 tsp. vanilla

1 cup chopped pecans

1 small can coconut

Combine soda and buttermilk and let stand. Before mixing cake, beat separated egg whites until stiff. Set aside. Cream sugar, butter, and shortening. Add egg yolks, one at a time, beating well after each addition. Add buttermilk alternately with flour to creamed mixture. Stir in vanilla. Fold in egg whites. Gently stir in pecans and coconut. Back in 3 9-inch greased, floured layer pans at 325 for 25-35 minutes. Frost cake with Cream Cheese Icing when cool.

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Cream Cheese Icing

8 oz. cream cheese, softened

½ stick butter

1 box powdered sugar

1 tsp. vanilla

1 cup chopped pecans

Beat cheese and margarine until smooth. Add sugar and beat well. Add vanilla and pecans stir well. Frost cake between layers; on top, and on the sides.