Name: Lemon Chiffon Cake
Prep time: 30 min
Cook time: 50 min
Total time: 2 h 5 min
Ingredients: 560 ml sifted cake and pastry flour; 1 tablespoon baking powder; 1 teaspoon salt; 125 ml vegetable oil; 2 egg yolks; 180 ml water; 4 teaspoons grated lemon rind; 2 tablespoons lemon juice; 8 egg whites; 1 teaspoon cream of tartar; 250 ml SPLENDA® Granulated

Lemon Chiffon Cake

Makes15 servings
Prep Time30 min
Cook Time50 min
Cooling Time45 min
Total Time2 hr 5 min
Calories167
Made withSplenda Granulated Sweetener

Ingredients

560 ml sifted cake and pastry flour
1 tablespoon baking powder
1 teaspoon salt
125 ml vegetable oil
2 egg yolks
180 ml water
4 teaspoons grated lemon rind
2 tablespoons lemon juice
8 egg whites
1 teaspoon cream of tartar
250 ml SPLENDA® Granulated

Nutrition Info Per Serving
% Daily Value*
Energy167 kcal214.1%
Total Fat8.10 g10.38%
Total Carbohydrate20.00 g7.27%
Protein3.50 g7%

Instructions

1

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.

2

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.

3

Bake at 160°C for about 50 minutes. Invert pan and cool for 45 minutes. Gently loosen cake from pan.

Lemon glaze (optional)

4

Mix 125 ml icing sugar and about 1 tablespoon of lemon juice until smooth. Drizzle over cooled cake.

Made with