Lemon Chiffon Cake with Lemon Cream

Brynie Greisman Brynie Greisman
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I’ve had this recipe for so many years that the paper is brown and frayed at the edges. It always garners raves from all ages. It is light, sweet yet tart, and the cream makes it irresistible.

1h 40m 6
Easy Parve Freezer-Friendly

Contains: Wheat, Egg, Tree nuts, Gluten

Directions

Prepare the Cake

  1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

  2. Beat egg whites with cream of tartar until stiff peaks form. Set aside.

  3. Beat egg yolks with sugar until light and lemony.

  4. Add oil.

  5. Add dry ingredients alternately with wet ingredients, mixing until well combined.

  6. Fold in egg whites.

  7. Pour into six mini loaf pans.

  8. Bake for 30 minutes or until golden. Let cool.

Prepare the Cream

  1. Mix the cornstarch and cold water together in a saucepan.

  2. Place over heat and add the remaining ingredients. Whisk together and stir occasionally until thick.

  3. Remove from flame. Let cool.

  4. Spread over cooled cake. Sprinkle with almonds.

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