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LOCATION: Recipes >> Cake Recipes >> Lemon Chiffon 01

Print this Recipe    Lemon Chiffon 01

Lemon Chiffon Cake Low Fat
(makes 16 servings)

2 cups cake flour, sifted
1 cup sugar
1/2 cup sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 cup sunflower oil
1 tsp. grated lemon zest (about 2 lemons)
1/4 cup fresh lemon juice, (1 to 2 lemons)
1 Tbl. pure vanilla extract
1 tsp. lemon extract
7 large egg whites

Preheat oven to 325 F. Prepare a 12 cup (about 9) bundt pan with
a non-stick coating.

In a large mixing bowl, sift together the flour, 1 cup sugar, baking
powder, baking soda, and salt. In a small cup or bowl, mix the
oil, lemon zest, lemon juice, vanilla extract, and lemon extract.

In a large stainless steel bowl, beat egg whites until white and
foamy. Slowly add remaining 1/2 cup of sugar and continue beating
just until stiff peaks form. Do not overbeat.

Make a well in the center of the flour mixture. Place the wet
ingredients into the well. Add 1/4 of egg whites into well and
mix gently until all ingredients are blended. Gently fold in the
remaining egg whites using a rubber spatula.

Pour batter into the prepared pan. Bang pan on counter to remove
any air bubbles. Bake for about 30 minutes until golden and top
feels springy or until a cake tester inserted into the center comes
out clean. Cool the cake on a wire rack for 1/2 hour. Loosen the
sides with a small thin knife if necessary. Remove cake from pan
and cool for 1/2 hour. Store in airtight container or serve
immediately.

Make a Lemon and Vanilla Glaze by mixing a cup of confectioners
sugar with 1 tsp. vanilla extract, and 1/4 tsp. lemon extract.
Add water if necessary and mix until smooth. Drizzle glaze over
the cake. This cake is also good with a light dusting of confectioners
sugar.

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