Lemon Chiffon Cake with Fresh-Fruit Compote

Yield: 8 servings (serving size: 1 cake slice and 1/4 cup of fruit mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 197
  • Calories from fat: 23%
  • Fat: 5g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 2g
  • Protein: 4.6g
  • Carbohydrate: 29.6g
  • Fiber: 1.8g
  • Cholesterol: 54mg
  • Iron: 1.4mg
  • Sodium: 115mg
  • Calcium: 53mg


  • 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


  1. Preheat oven to 350°.
  2. 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.
  3. Combine berries, brandy, and 1 teaspoon granulated sugar in a medium bowl; stir gently. Let stand at room temperature for 30 minutes.
  4. 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.
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