This versatile cake may be dressed up with a low-fat frosting for celebrations and parties. However it can be served on its own as the finale for a family meal. Lemon Chiffon Cake is ideal served as a cake with tea or as a dessert. Also the pure flavour of the lemon is ideal as a palette cleanser even after the heaviest of meals.

Lemon Chiffon Cake

This versatile cake may be dressed up with a low-fat frosting for celebrations and parties or served on its own as the finale for a family meal.

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Course: Dessert, Snacks

Cuisine: American, French

Keyword: Cake, Fruit, Lemon

Prep Time: 5

Cook Time: 40

Total Time: 45

Servings: portions

Calories: 132kcal

Ingredients

1 cup sifted cake and pastry flour
2/3 cup granulated sugar
2 tsp baking powder
1/2 tsp Salt
1/4 cup canola oil
2 tbsp lemon juice
2 tbsp water
2 tsp lemon rind grated
2 large egg yolks free range
4 large egg whites free range
1/4 tsp cream of tartar

Instructions

Line bottom only of 8-inch cake pan with waxed paper cut to fit. Or, alternatively, have 10-inch tube pan ready.
In medium bowl, combine flour, 1/3 cup sugar, baking powder, and salt; mix well. Pour in oil, lemon juice, water, lemon rind, and egg yolks. Beat for 1 minute or until very smooth. Wash beaters.
In large bowl, and with clean beaters, beat egg whites and cream of tartar until soft peaks form. Add remaining sugar and beat until stiff peaks form.
Pour egg yolk mixture evenly over stiffly beaten egg whites. Fold in until blended and evenly colored.
Pour into prepared pan. With knife, cut through batter to remove air bubbles. Smooth top.
Bake in 350 degree oven for 40 minutes or until tester inserted in center comes out clean.
Cool on wire rack. (Or, if tube pan is used, invert pan and allow to hang upside down on its own rack or funnel.) Loosen around edge of cake; invert onto cake plate. Remove waxed paper.

Nutrition

Lemon Chiffon Cake