Lemon Chiffon Cake
Lemon Chiffon Cake
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Ingredients
- 2 cups flour
- 1/4 cup corn starch
- 1 1/2 cup sugar
- 1 Tbsp. baking powder
- 1 tsp. Pasolivo Lemon Salt
- 1/2 cup Pasolivo Lemon Olive Oil, plus 1-2 Tbsp as needed to get desired thin consistency
- 8 eggs, separated (you will only use 6 yolks)
- 1 Tbsp. + 1/2 cup water
- 3 Tbsp. freshly squeezed lemon juice
- 1 tsp. vanilla extract
- 1 Tbsp. lemon zest
- 8 egg whites (from above)
- 1/2 tsp. cream of tartar Lemon Icing:
- 1 1/4 cup sifted powdered sugar
- 1/2 cup Pasolivo Lemon Olive Oil
Preparation
- Preheat oven to 325°
- Place dry ingredients in the bowl of a stand mixer and mix well
- Make a well in the center and add Pasolivo Lemon Olive Oil, 6 egg yolks, water, lemon juice, vanilla, and lemon zest
- Mix well, scrape the bowl, and mix until smooth. Set aside
- In a separate bowl (or pour cake mix into a large bowl, wash the mixing bowl, and reuse), add egg whites and cream of tartar. Using the whisk attachment on the stand mixer, beat until very stiff peaks form
- Pour cake batter into the egg white mixture in 3 batches, folding each batch gently until blended
- Pour into an angel food cake pan and bake at 325° for 55-60 minutes. A toothpick inserted into the center should come out clean when done
- Cool cake upside down over a bottle
- When completely cool, run a butter knife around the edge to loosen
- Turn cake out onto a serving plate
- Directions for icing: sift powdered sugar into a medium bowl. Add Pasolivo Lemon Olive Oil and stir until smooth.
