Olive Oil - Lemon Chiffon Cake

By charlotteh371

Only 260 calories a slice

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

Preparation

Step 1

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.