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whisk dry ingredients
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whip egg whites
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fold whites into batter
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until white streaks disappear
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large & small bundt pans
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ready to bake
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cool on rack
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An old-fashioned cake like my grandmother used to make! Lots of eggs in here, separated and then you beat the whites until they're stiff peaks. This makes the cake so light and fluffy! **
You can use sugar or Splenda (sugar-free) and even put an optional LEMON GLAZE on top (although it's just as good plain, with some sliced strawberries). This cake always reminds me of Spring.
Light LEMON CHIFFON CAKE (sugar or sugar-free)
2 cups all-purpose flour……………………………..1 TB baking powder
1-1/2 cups granulated sugar ~or~ plain white Splenda
1/2 tsp salt……………………………………………......1/2 cup vegetable oil
8 eggs, separated……………………………………....1/4 cup lemon juice
1/4 cup water………………………………………..…..2-1/2 TB grated lemon zest
2 tsp. vanilla extract………………………………….1/2 tsp. cream of tartar
Optional LEMON GLAZE
6 TB butter, melted……………………………………3 TB lemon juice
2 cups powdered sugar ~or~ 1-1/4 cup regular white Splenda + 3/4 cup cornstarch (whisk together)
1 tsp vanilla extract
***
Preheat oven to 325°F. Note: do NOT grease or spray your tube pan! (the cake needs to be able to "grab on and climb" up the sides of the pan) ~ This turns out much better in an Angel food or tube pan, but you can also use a bundt pan (which I use when I halve the recipe for a smaller cake, b/c that's the type of small pan that I have).
In large bowl, whisk together flour, granulated sugar, cream of tartar, baking powder and salt. Add oil, egg yolks, lemon juice, water and lemon zest; stir with wooden spoon until well combined.
In mixer bowl with whisk attachment, beat egg whites until stiff peaks form. Fold 1/3 of stiff egg whites into the batter with a rubber scraper. Gently fold in the remaining egg whites until mixture is combined; do not over mix or batter will deflate. Pour into ungreased pan; tap gently on counter to release air pockets.
Bake 50-60 minutes or until cake springs back when touched (NOTE: If you're doing a half-recipe smaller cake, check after 35 minutes or so). Invert pan immediately after removing from oven and allow to cool completely. Run knife around the sides and center of cake to loosen.
For glaze, whisk together the butter, zest, powdered sugar, juice and vanilla in medium bowl until smooth. Pour over cooled cake and spread over the top (let it drip down the sides). (Glaze will set hard within 30 minutes.) Cut slices with a long, serrated knife (sawing through carefully ~ don't use a regular smooth knife or you'll smash the cake down).
NOTE: This needs a large 10” Angel food or tube pan (NOT greased). If you have a smaller family, cut the recipe in half and use a 6” tube pan.
You can use sugar or Splenda (sugar-free) and even put an optional LEMON GLAZE on top (although it's just as good plain, with some sliced strawberries). This cake always reminds me of Spring.
Light LEMON CHIFFON CAKE (sugar or sugar-free)
2 cups all-purpose flour……………………………..1 TB baking powder
1-1/2 cups granulated sugar ~or~ plain white Splenda
1/2 tsp salt……………………………………………......1/2 cup vegetable oil
8 eggs, separated……………………………………....1/4 cup lemon juice
1/4 cup water………………………………………..…..2-1/2 TB grated lemon zest
2 tsp. vanilla extract………………………………….1/2 tsp. cream of tartar
Optional LEMON GLAZE
6 TB butter, melted……………………………………3 TB lemon juice
2 cups powdered sugar ~or~ 1-1/4 cup regular white Splenda + 3/4 cup cornstarch (whisk together)
1 tsp vanilla extract
***
Preheat oven to 325°F. Note: do NOT grease or spray your tube pan! (the cake needs to be able to "grab on and climb" up the sides of the pan) ~ This turns out much better in an Angel food or tube pan, but you can also use a bundt pan (which I use when I halve the recipe for a smaller cake, b/c that's the type of small pan that I have).
In large bowl, whisk together flour, granulated sugar, cream of tartar, baking powder and salt. Add oil, egg yolks, lemon juice, water and lemon zest; stir with wooden spoon until well combined.
In mixer bowl with whisk attachment, beat egg whites until stiff peaks form. Fold 1/3 of stiff egg whites into the batter with a rubber scraper. Gently fold in the remaining egg whites until mixture is combined; do not over mix or batter will deflate. Pour into ungreased pan; tap gently on counter to release air pockets.
Bake 50-60 minutes or until cake springs back when touched (NOTE: If you're doing a half-recipe smaller cake, check after 35 minutes or so). Invert pan immediately after removing from oven and allow to cool completely. Run knife around the sides and center of cake to loosen.
For glaze, whisk together the butter, zest, powdered sugar, juice and vanilla in medium bowl until smooth. Pour over cooled cake and spread over the top (let it drip down the sides). (Glaze will set hard within 30 minutes.) Cut slices with a long, serrated knife (sawing through carefully ~ don't use a regular smooth knife or you'll smash the cake down).
NOTE: This needs a large 10” Angel food or tube pan (NOT greased). If you have a smaller family, cut the recipe in half and use a 6” tube pan.
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