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Olive Oil Lemon Chiffon Cake Recipe

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This recipe for Olive Oil Lemon Chiffon Cake is from Recipes for Success, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 C plus 2T cake flour
3/4 c sugar -divided
1t baking powder
1/8 t salt
5T mild extra-virgin olive oil
4 egg yolks
1/2 t vanilla extract
Juice and zest of 1 lemon
6 egg whites
1/2 t cream of tartar
1/2 t confectioners' sugar, for serving
Directions:
Directions:
Heat oven to 325*. In a large bowl, sift together flour and 1/4 c sugar, baking powder, baking soda and salt. In another bowl, whisk together oil, egg yolks, vanilla, 3t water 3T juice and 2t zest. Whisk flour mixture into oil-yolk mixture until smooth. In first bowl, beat egg whites and cream of tartar with an electric mixer until foamy. Gradually beat in remaining 1/2 c sugar at medium speed until mixture just holds peaks. Fold 1/4 egg-white mixture into egg-yolk mixture to lighten it, then gently fold that into remaining egg-white mixture.
Scrape batter into a ungreased 10" angel food cake pan with a removable bottom; level top of batter. Bake until top of batter springs back when lightly pressed, 30 to 32 minutes.
Immediately invert pan on wine bottle (pan will hang upside down over bottle's neck); let cool completely about 1 hour. slide a thin knife around edges of pan to loosen cake, then remove from pan.
Just before serving dust with confectioners' sugar. sprinkle with 1t zest , if desired.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This is a awesome low calorie cake just 260 calories.

 

 

 

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