Healthy Lemon Chiffon Cake
Ingredients
2 C. cake flour, sifted
1 C. sugar
1/2 C. sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. Salt
1/2 C. sunflower oil
1 tsp. grated lemon zest (about 2 lemons)
1/4 C. fresh lemon juice, (1 to 2 lemons)
1 Tbsp. pure vanilla extract
1 tsp. lemon extract
7 large egg whites
Cooking Instructions
Preheat oven to 325. Prepare 12 C. (about 9) bundt pan with non-stick coating. In large mixing bowl, sift together flour, 1 C. sugar, baking powder, and baking soda, salt. In small C. or bowl, mix oil, lemon zest, lemon juice, vanilla extract, and lemon extract. In large stainless steel bowl, beat egg whites until white and foamy. Slowly add remaining 1/2 C. sugar plus beat just until stiff peak form. Do not over beat. Make a well in center of flour mixture. Place wet ingredients into well. Add 1/4 whites into well; mix gently until all ingredients are blended. Gently fold in remaining whites using rubber spatula. Pour batter into prepared pan. Bang pan on counter to remove any air bubbles. Bake about 30 minutes until golden plus top feels springy or until cake tester inserted into center comes out clean. Cool on wire rack 1/2 hour Loosen sides with small knife if necessary. Remove cake from pan; cool 1/2 hour Store in airtight container or serve immediately. Lemon Vanilla Glaze: mixing 1 C. confectioners sugar with 1 tsp. vanilla extract, 1/4 tsp. lemon extract. Add water if necessary; mix until smooth. Drizzle glaze over cake. Lightly dust confectioner’s sugar over.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)