If you love lemon and are watching calorie intake; this cake is for you. It is light, airy, moist and lemony.
If it is me I love adding extra punch to it like lemon syrup that I created myself. It is the mixing of lemon juice, powder sugar and water. I ate it with strawberry jam and nutella as well. Oh and this is the kind of cake that tastes better eating with a cup of hot tea after done with house work; which I always love doing.
I really love this vintage strainer. I got it at an antique shop in Vermont last winter. I think the flower motif around it is sweet looking. Don't you think?
Olive Oil - Lemon Chiffon Cake
~ 1 cup plus 2 tbsp cake flour
~ 3/4 cup sugar, divided
~ 1 tsp baking powder
~ 1/4 tsp baking soda
~ 1/8 tsp salt
~ 5 tbsp milk extra-virgin olive oil
~ 4 egg yoks
~ 1/2 tsp vanilla extract
~ Juice and zest of 1 lemon
~ 6 egg whites
~ 1/2 tsp cream of tartar
~ 1/2 tsp confectioners' sugar, for serving
Heat oven to 325 deg. In a large bowl, sift together flour, 1/4 cup sugar, baking powder, baking soda and salt. In another bowl, whisk together oil, egg yolks, vanilla, 3 tbsp water, 3 tbsp juice and 2 tsp zest. Whisk flour mixture into oil-yolk mixture until smooth. 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. Fold 1/4 egg-white mixture into oil-yolk mixture to lighten it, then gently fold that into remaining egg-white mixture. Scrape batter into an ungreased 10" angel food cake pan with a removable bottom; level top of batter. 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. (Mine is a regular 10" springform pan). 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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