photo website_zpsf15f51e8.png

Thursday, May 23, 2013

Olive Oil Lemon Chiffon Cake

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?



::Recipe::

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 mild 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.

~~~oo00oo~~~

Thank you so much for stopping by!

11 comments:

  1. This looks gorgeous! I am a huge fan of lemons, so this will be a cake to try. Thanks so much for sharing. :)

    ReplyDelete
  2. It looks wonderful I will have to pin this recipe xxx

    ReplyDelete
  3. Oh my! Looks divine! I'm on a big lemon kick lately and I am going to pin this recipe and try it out very soon. Lovely blog you have! Gorgeous photography too!

    Cheers!
    Jennifer

    ReplyDelete
  4. Looks wonderful, whoo I could just eat a slice :)

    Thanks for sharing with us at Creative Mondays...

    ReplyDelete
    Replies
    1. Pinning and featuring this week at Creative Mondays :)

      http://www.clairejustineoxox.com/2013/06/0306-creative-mondays-blog-hop-and-this.html

      Delete
  5. Thanks so much for sharing this delicious recipe at Simple & Sweet Fridays! Have a wonderful weekend!
    Jody

    ReplyDelete
  6. That sifter is great. Thank you for joining Home Sweet Home.
    Sherry

    ReplyDelete
  7. I want to try this but what does '5 tbsp milk extra-virgin olive oil' mean? Is that a typo? Did you mean just 5 tbsp of extra-virgin olive oil? Please let me know!

    ReplyDelete
    Replies
    1. Hi Jenny,
      I am very sorry. Milk = mild.
      Thank you for noticing that.
      Love to see picture of the cake.

      Ellya

      Delete
    2. Thank you Ellya! I thought it might be a typo but I've never heard of olive oil in a cake so I thought it might be a mixture I'd never seen. I can't wait to try the recipe.

      Delete
  8. The cake looks so delicious... and your pictures are gorgeous! Thanks for sharing with us this week at Monday Funday!

    Take care,

    Trish

    ReplyDelete

Thank you for your comment!