Olive Oil - Lemon Chiffon Cake

Only 260 calories a slice

Olive Oil - Lemon Chiffon Cake
Olive Oil - Lemon Chiffon Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup plus 2 tbsp cake flour

  • 3/4

    cup sugar, divided

  • 1

    tsp baking powder

  • 1/4

    tsp baking soda

  • 1/8

    tsp salt

  • 5

    tbsp mild extra virgin olive oil

  • 4

    egg yolks

  • 1/2

    tsp vanilla extract

  • juice and zest of 1 lemon

  • 6

    egg whites

  • 1/2

    tsp cream of tartar

  • 1/2

    tsp confectioner's sugar, for serving

Directions

Heat oven to 325. In a large bowl, sift together flour, 1/4 cup sugar, baking powder baking soda and salt. In another bowl, whisk together oil, egg yolks, vanilla, 3 tbsp water, 3 tbsp juice and 2 tsp 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 cup sugar at medium speed until mixture just holds peaks. fold 1/4 egg white mixture in oil-yolk mixture to lighten it, then gently fold that into remaining egg white mixture. Scrape batter into an ungreased 10" angel food cake pan with a removable bottom; level top of batter. Bake until top springs back when lightly pressed, 30 to 32 minutes. Immediately invert pan on a 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's sugar. sprinke with 1 tsp zest, if desired.

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