Lemon Chiffon Cake

Recipe Ingredients

1 cup	62g / 2.2oz	Sifted cake and pastry flour
2/3 cup	131g / 4.6oz	Granulated sugar
2 teaspoons	10ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1/4 cup	59ml	Canola oil
2 tablespoons	30ml	Lemon juice
2 tablespoons	30ml	Water
2 teaspoons	10ml	Grated lemon rind
2		Egg yolks
4		Egg whites
1/4 teaspoon	1.3ml	Cream of tartar

Recipe Instructions

Line bottom only of 8-inch cake pan with waxed paper cut to fit. Or, alternatively, have 10-inch tube pan ready.

In medium bowl, combine flour, 1/3 cup sugar, baking powder, and salt; mix well. Pour in oil, lemon juice, water, lemon rind, and egg yolks. Beat for 1 minute or until very smooth. Wash beaters.

In large bowl, and with clean beaters, beat egg whites and cream of tartar until soft peaks form. Add remaining sugar and beat until stiff peaks form.

Pour egg yolk mixture evenly over stiffly beaten egg whites. Fold in until blended and evenly colored.

Pour into prepared pan. With knife, cut through batter to remove air bubbles. Smooth top.

Bake in 350 degree oven for 40 minutes or until tester inserted in center comes out clean.

Cool on wire rack. (Or, if tube pan is used, invert pan and allow to hang upside down on its own rack or funnel.) Loosen around edge of cake; invert onto cake plate. Remove waxed paper.

This recipe yields 16 servings. Serving size: 1 slice.

Exchanges Per Serving (Does not include exchanges if a low-fat frosting is added): 1 Carbohydrate, 1/2 Fat.

Nutrition Facts: Calories 103; Total Fat 4g; Saturated Fat 0g; Cholesterol 26mg; Sodium 100mg; Potassium 23mg; Carbohydrate 15g; Protein 1g.

Source:
American Diabetes Association at http://www.diabetes.org

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