Lemon Chiffon Cake from Healthy Diabetic Recipes

Lemon Chiffon Cake Recipe

Recipe Ingredients:

1 cup sifted cake and pastry flour
2/3 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1/4 cup canola oil
2 tbsp lemon juice
2 tbsp water
2 tsp grated lemon rind
2 egg yolks
4 egg whites
1/4 tsp 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.

Comments: This versatile cake may be dressed up with a low-fat frosting for celebrations and parties or served on its own as the finale for a family meal.

Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"09-30-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 1999"

Servings: 16

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

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