Lemon Chiffon Cake with Fresh-Fruit Compote

recipe

Yield:

8 servings (serving size: 1 cake slice and 1/4 cup of fruit mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 197
Caloriesfromfat 23 %
Fat 5 g
Satfat 1 g
Monofat 1.5 g
Polyfat 2 g
Protein 4.6 g
Carbohydrate 29.6 g
Fiber 1.8 g
Cholesterol 54 mg
Iron 1.4 mg
Sodium 115 mg
Calcium 53 mg

Ingredients

1 cup sifted cake flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons vegetable oil
1 tablespoon grated lemon rind
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
2 large egg yolks
6 large egg whites (at room temperature)
1/4 teaspoon cream of tartar
1 cup sliced strawberries
1 cup blackberries
1/4 cup brandy
1 teaspoon granulated sugar
1 tablespoon powdered sugar

Preparation

Preheat oven to 350°.

Combine first 4 ingredients in a large bowl; stir well. Add oil, lemon rind, lemon juice, vanilla, and egg yolks; beat mixture at medium speed of a mixer until smooth. Beat egg whites and cream of tartar at high speed of a mixer until stiff peaks form using clean, dry beaters. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Spoon batter into an ungreased 10-inch tube pan, spreading evenly; break air pockets by cutting through batter with a knife. Bake at 350° for 25 minutes or until cake springs back when lightly touched. Invert pan; let cool for 40 minutes.

Combine berries, brandy, and 1 teaspoon granulated sugar in a medium bowl; stir gently. Let stand at room temperature for 30 minutes.

Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto a plate, and sprinkle with powdered sugar. Cut cake into 8 slices, and serve with fruit compote.

Note:

May 1997
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