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Showing posts with label Chiffoncake. Show all posts
Showing posts with label Chiffoncake. Show all posts

Thursday, May 23, 2013

Olive Oil Lemon Chiffon Cake

If you love lemon and are watching calorie intake; this cake is for you. It is light, airy, moist and lemony.

If it is me I love adding extra punch to it like lemon syrup that I created myself. It is the mixing of lemon juice, powder sugar and water. I ate it with strawberry jam and nutella as well. Oh and this is the kind of cake that tastes better eating with a cup of hot  tea after done with house work; which I always love doing.









I really love this vintage strainer. I got it at an antique shop in Vermont last winter. I think the flower motif around it is  sweet looking. Don't you think?



::Recipe::

Olive Oil - Lemon Chiffon Cake

~ 1 cup plus 2 tbsp cake flour
~ 3/4 cup sugar, divided
~ 1 tsp baking powder
~ 1/4 tsp baking soda
~ 1/8 tsp salt
~ 5 tbsp mild extra-virgin olive oil
~ 4 egg yoks
~ 1/2 tsp vanilla extract
~ Juice and zest of 1 lemon
~ 6 egg whites
~ 1/2 tsp cream of tartar
~ 1/2 tsp confectioners' sugar, for serving

Heat oven to 325 deg. In a large bowl, sift together flour, 1/4 cup sugar, baking powder, baking soda and salt. In another bowl, whisk together oil, egg yolks, vanilla, 3 tbsp water, 3 tbsp juice and 2 tsp zest. Whisk flour mixture into oil-yolk mixture until smooth. In first bowl, beat egg whites and cream of tartar with an electric mixer until foamy. Gradually beat in remaining 1/2 cup sugar at medium speed until mixture just holds peaks. Fold 1/4 egg-white mixture into oil-yolk mixture to lighten it, then gently fold that into remaining egg-white mixture. Scrape batter into an ungreased 10" angel food cake pan with a removable bottom; level top of batter. BAke until top springs back when lightly pressed, 30 to 32 minutes. Immediately invert pan on a wine bottle (pan will hang upside down over bottle's neck); let cool completely, about 1 hour. (Mine is a regular 10" springform pan). Slide a thin knife around edges of pan to loosen cake, then remove from pan. Just before serving, dust with confectioners' sugar. Sprinkle with 1 tsp zest, if desired.

~~~oo00oo~~~

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