Lemon Chiffon Cake Low Fat
2 cups cake flour, sifted
1 cup sugar
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sunflower oil
1 teaspoon grated lemon zest (about 2 lemons)
1/4 cup fresh lemon juice, (1 to 2 lemons)
1 Tbl. pure vanilla extract
1 teaspoon lemon extract
7 large egg whites
(makes 16 servings). 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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