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Appetizer for 15

Lemon Chiffon Cake

Lemon cake batter made with whipped egg whites bakes in a tube pan into a light, tender chiffon cake.

$0.74per serving $
70 minstart to table
15servings

AmericanVegetarianDairy-freeBudgetAppetizersLunchesSnacksBack to school

Ingredients

  • 2 1/4 cups sifted cake-and-pastry flour
  • 1 cup splenda sugar substitute
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/2 cup vegetable oil
  • 2 egg yolks
  • 3/4 cup water
  • 4 tsp grated fresh lemon rind
  • 2 tbsp lemon juice
  • 8 egg whites
  • 1 tsp cream of tartar
  • 1/2 cup icing sugar (optional)
  • 1 tbsp lemon juice (optional)

Steps

  1. Heat the oven to 325 F and leave a 10-inch tube pan ungreased.
  2. Whisk the flour, sugar substitute, baking powder, and salt in a large bowl.
  3. Whisk in the oil, egg yolks, water, lemon rind, and 2 tablespoons lemon juice until smooth.
  4. Beat the egg whites with cream of tartar in a clean bowl until stiff peaks form.
  5. Fold one-third of the whites into the batter, then gently fold in the remaining whites.
  6. Pour the batter into the pan and bake for 50 to 55 minutes, until the cake springs back when pressed.
  7. Invert the pan until cool, then loosen the cake and drizzle it with the optional icing sugar mixed with lemon juice.

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