Lemon Chiffon Cake

Recipe: Lemon Chiffon Cake


  • 1 1/2 cups cake flour
  • 2 1/2 teaspoons baking powder pinch salt
  • 1 1/4 cup splendra
  • 1/4 cup canola oil
  • 2 large egg yolks
  • 6 Tablespoons buttermilk
  • 1/4 cup lemon juice finely grated rind of one lemon
  • 1 teaspoon vanilla
  • 6 large egg yolks, at room temp.
  • 2 tablespoons sugar
  • 1/2 tsp. cream of tartar


  1. Heat oven to 325 o. Sift together flour, baking powder and salt into a medium bowl.
  2. Stir in splenda and set aside. In a large bowl combine oil, egg yolks, buttermilk, lemon juice, lemon rind and vanilla. Beat with a mixer until smooth. Incorporate flour mix on low speed. Beat on medium 30 seconds or until smooth.
  3. In a separate bowl, with clean beaters beat egg whites and cream of tartar until foamy . Gradually add sugar (2 Tbsps) beat until stiff but not dry. gently stir in 1/4 of the whites to loosen batter , gently fold in the remainder of whites. Spoon batter into ungreased 10 tube pan, spreading evenly.
  4. Bake for 30 minutes or until cake springs back when gently touched. Cool upside down by placing pan on a bottle or funnel for 45 minutes.

Number of servings (yield): 3

Meal type: dessert

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)