LEMON APRICOT CHIFFON CAKE RECIPE

CAKE:
5 large egg whites
1/2 teaspoon cream of tartar
1 package plain white cake mix
3 large egg yolks
3/4 cup apricot nectar
1/2 cup vegetable oil
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest


GLAZE:
2 cups powdered sugar, sifted
2 tablespoons fresh lemon juice
1 tablespoon apricot nectar
1 teaspoon grated lemon zest

1.
Place a rack in the center of the oven and preheat the oven to 325°F. Set aside an
ungreased 10-inch tube pan.

2.
Place the egg whites and cream of tartar in a medium mixing bowl. Beat with an electric
mixer on high speed until stiff peaks form, 2 to 3 minutes. Set the bowl aside.

3.
Place the cake mix, egg yolks, apricot nectar, oil, lemon juice, and lemon zest in a large mixing
bowl, and with the same beaters used to beat the egg whites blend with an electric mixer on low
speed for 1 minute. Stop the mixer and scrape down the sides of the bowl if needed.
Increase the speed to medium and beat 2 more minutes. The batter should look well blended.
Turn the beaten egg whites out on top of the batter, and with a rubber spatula fold the whites into the
batter until the mixture is light but well combined. Pour the batter into the prepared pan,
smoothing out the top with the spatula. Place the pan in the oven.

4.
Bake the cake until it is golden brown and springs back when lightly pressed with your finger,
48 to 52 minutes. Remove the pan from the oven and immediately turn it upside down over the
neck of a glass bottle to cool for 1 hour. Remove the pan from the bottle. Run a long, sharp
knife around the edge of the cake and invert it onto a rack, then invert it again onto a serving
platter so that it is right side up.

5.
For the glaze, place the powdered sugar, lemon juice, apricot nectar, and lemon zest in a
medium size mixing bowl. Blend with an electric mixer on low speed for 1 minute.
Spread the frosting on the top and sides of the cake. Let the frosting set for 20 minutes,
then slice and serve.