Lemon Chiffon Cake

Lemon Chiffon Cake
Lemon Chiffon Cake
Servings Prep Time Cook Time
15slices 30minutes 50minutes
Servings Prep Time
15slices 30minutes
Cook Time
50minutes
Ingredients
Servings: slices
Units:
Ingredients
Servings: slices
Units:
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. Beat egg whites with cream of tartar until very stiff peaks form. Add batter and fold in gently. Pour into ungreased 10-inch (25 cm) tube pan or non-stick Bundt pan.
  3. Bake at 325 °F (160 °C) for about 50 minutes. Invert pan and cool for 45 minutes. Gently loosen cake from pan.
Lemon Glaze (optional)
  1. Mix 1/2 cup (125 mL) icing sugar and about 1 tbsp (15 mL) lemon juice until smooth. Drizzle over cooled cake.
Recipe Notes

Serving size: 1 slice, Amount per Serving:
Energy: 167 Calories, Protein: 3.5 g, Fat: 8.1 g, Carbohydrates: 20.0 g