Lemon Chiffon Cake
| Servings | Prep Time | Cook Time |
| 15slices | 30minutes | 50minutes |
| Servings | Prep Time |
| 15slices | 30minutes |
| Cook Time |
| 50minutes |
Ingredients
- 2 1/4 cups cake and pastry flour sifted
- 1 cup SPLENDA® No Calorie Sweetener Granulated
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 cup vegetable oil
- 2 egg yolks
- 3/4 cup water
- 4 tsp lemon rind grated
- 2 tbsp lemon juice
- 8 egg whites
- 1 tsp cream of tartar
Servings: slices
Units:
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Ingredients
Servings: slices
Units:
|
Instructions
- In bowl, sift together flour, SPLENDA® Granulated, baking powder and salt. Make a well in centre of flour mixture. Add ingredients to well in the following order: oil, egg yolks, water, lemon rind and juice. Beat with mixer at medium speed until smooth.
- Beat egg whites with cream of tartar until very stiff peaks form. Add batter and fold in gently. Pour into ungreased 10-inch (25 cm) tube pan or non-stick Bundt pan.
- Bake at 325 °F (160 °C) for about 50 minutes. Invert pan and cool for 45 minutes. Gently loosen cake from pan.
Lemon Glaze (optional)
- Mix 1/2 cup (125 mL) icing sugar and about 1 tbsp (15 mL) lemon juice until smooth. Drizzle over cooled cake.
Recipe Notes
Serving size: 1 slice, Amount per Serving:
Energy: 167 Calories, Protein: 3.5 g, Fat: 8.1 g, Carbohydrates: 20.0 g
