Zesty Lemon Chiffon Cake

Posted by Alayne Gardner-Carimi on

Adapted from the original recipe, this baked confection has the richness of a butter cake with the lightness of a sponge cake. Chiffon cakes are the perfect cake for Spring Celebrations.

Ingredients (serves 12)
1 cup plus 2 Tbsp sifted* cake flour**
¾ cup sugar
1½ tsp baking powder
½ tsp salt
¼ cup vomFASS Lemon Extra Virgin Olive Oil
2 unbeaten medium egg yolks
¼ cup plus 2 Tbsp cold water
1 teaspoon vanilla
Grated zest of ½ lemon (about 1 teaspoon)
½ cup (about 4) egg whites
¼ teaspoon cream of tartar

Preheat oven to 325 degrees.
In large bowl, sift together cake flour, sugar, baking powder, and salt.
Make a well in the center of the dry ingredients. Place vomFASS Lemon Extra Virgin Olive Oil, egg yolks, cold water, vanilla, and lemon zest into well. Beat with a spoon until smooth.
In another large bowl, combine egg whites and cream of tartar. Whip until very stiff peaks form.
Pour the batter over the whipped egg whites. Gently fold until all streaks disappear.
Pour into an ungreased 9-inch tube pan. Bake for 50 to 55 minutes. You will know the cake is done when it top springs back from a gentle touch.
Turn pan upside down onto the neck of a bottle or funnel to cool completely. Use a spatula to gently loosen the edges, then tap the pan on a table to remove the cake.

Simply serve with fresh fruit and powdered sugar or serve with lemon curd (recipe below) for extra lemony zip.

*For best results, don't skip the sifting.
**Gluten Free Adaptation: Can substitute a high-quality gluten free flour blend mix.

Celebrate with a Lemony Lift

Lemon Curd (non-dairy)

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