Lemon Chiffon Cake
15 servings, ready in 2 hours and 5 minutes
This classic Lemon Chiffon Cake is a sweet wonder. Enjoy this tasty recipe with the Sweetness of SPLENDA® Sugar Alternative, Granulated!
Preparation time: 30 minutes
Cooking time: 50 minutes plus 45 minutes cooling time
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.
In separate bowl, beat egg whites with cream of tartar until very stiff peaks form. Gently fold in batter. Pour into ungreased 10-inch (25 cm) tube pan or non-stick Bundt pan.
Bake at 160°C for about 50 minutes. Invert pan and cool for 45 minutes. Gently loosen cake from pan.
Lemon glaze (optional)
Mix 125 ml icing sugar and about 1 tablespoon of lemon juice until smooth. Drizzle over cooled cake.
- 560 ml sifted cake and pastry flour
- 250 ml SPLENDA® Sugar Alternative, Granulated
- 1 tbsp baking powder
- 1 tsp salt
- 125 ml vegetable oil
- 2 egg yolks
- 180 ml water
- 4 tsp grated lemon rind
- 2 tbsp lemon juice
- 8 egg whites
- 1 tsp cream of tartar