Olive Oil Lemon Chiffon Cake

Here is another healthy option for a quick sweet craving! The cake itself is very airy which makes it even better!

Ingredients

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

Directions

Heat oven to 325°. In a large bowl, sift together flour, 1/4 cup sugar, baking powder, baking soda and salt.

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In another bowl, whisk together oil, egg yolks, vanilla, 3 tbsp water, 3 tbsp juice and 2 tsp zest.

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Whisk flour mixture into oil-yolk mixture until smooth.

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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.

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Fold 1/4 egg-white mixture into oil-yolk mixture to lighten it, then gently fold that into remaining egg-white mixture.

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Scrape batter into an ungreased 10″ angel food cake pan with a removable bottom; level top of batter.

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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.

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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.

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Directions

Published by bakingwithfriends

Baking is a joy that can be shared with the people you love!

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