Spring Chiffon Cake

Nothing tastes better than a warm, right from the oven chiffon cake dripping with a warm glaze. Once you try one of these delicious chiffon cake recipes, I am sure you will agree with me. So what are you waiting for, start baking!

This yellow and white sponge cake is as light and colorful as Spring itself and is the color of spring daffodils. Serve this delightful dessert for Easter dinner or a Spring luncheon.You can top it with a lemon glaze or a simple creamy glaze.

Ingredients:

1 cup cake flour

1/4 cup plus 2 tablespoons sugar

12 eggs whites

1 1/2 teaspoons cream of tartar

1/4 teaspoon salt

3/4 cup sugar

6 egg yolks

11/2 teaspoons vanilla

1/2 teaspoon almond extract

Lemon Glaze or Creamy Glaze

Heat oven to 375 degrees. Stir together flour and 3/4 cup plus 2 tablespoons sugar; set aside.In large mixer bowl, beat egg whites, cream of tartar and salt until foamy. Add remaining 3/4 cup sugar, 2 tablespoons at a time, beating on high speed until meringue holds stiff peaks.

In small mixer bowl, beat egg yolks about 5 minutes or until very thick and lemon colored. Gently fold flavorings into meringue.Sprinkle flour-sugar mixture, 1/4 at a time, over meringue, folding in gently just until flour-sugar mixture disappears. Pour half the batter into another bowl; gently fold in egg yolks.Spoon yellow and white batters alternately into ungreased tube pan, 10x4 inches.

Gently cut through batters to swirl.Bake on bottom shelf of oven about 40 minutes or until top springs back when touched lightly with finger. Invert pan on funnel; let hang until cake is completely cool.Spread cake with one of the glazes.

Lemon Glaze

1 cup confectioners' sugar

1/2 teaspoon grated lemon peel

1 teaspoon lemon juice

2 tablespoons milk

1 drop yellow food color

Mix all ingredients until smooth.

Creamy Glaze

Mix 11/2 cups confectioners' sugar, 2 tablespoons soft butter, 1/2 teaspoon almond extract and 1 to 2 tablespoons hot water until smooth.