Lemon Chiffon Cake with Fresh-Fruit Compote

By Lv2Cook

Ingredients

• 1 cup sifted cake flour
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons vegetable oil
• 1 tablespoon grated lemon rind
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 2 large egg yolks
• 6 large egg whites (at room temperature)
• 1/4 teaspoon cream of tartar
• 1 cup sliced strawberries
• 1 cup blackberries
• 1/4 cup brandy
• 1 teaspoon granulated sugar
• 1 tablespoon powdered sugar

Preparation

Step 1

Preheat oven to 350º.

Combine first 4 ingredients in a large bowl; stir well. Add oil, lemon rind, lemon juice, vanilla, and egg yolks; beat mixture at medium speed of a mixer until smooth. Beat egg whites and cream of tartar at high speed of a mixer until stiff peaks form using clean, dry beaters. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Spoon batter into an ungreased 10-inch tube pan, spreading evenly; break air pockets by cutting through batter with a knife. Bake at 350º for 25 minutes or until cake springs back when lightly touched. Invert pan; let cool for 40 minutes.

Combine berries, brandy, and 1 teaspoon granulated sugar in a medium bowl; stir gently. Let stand at room temperature for 30 minutes.

Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto a plate, and sprinkle with powdered sugar. Cut cake into 8 slices, and serve with fruit compote.

Serving Size: 1 cake slice and 1/4 cup of fruit mixture