Lemon Chiffon Cake with Fresh-Fruit Compote

Name: Lemon Chiffon Cake with Fresh-Fruit Compote
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 237 milliliters blackberries; 59 milliliters brandy; 237 milliliters sifted cake flour; 0 teaspoons cream of tartar; 6 larges egg whites (at room temperature); 2 larges egg yolks; 118 milliliters granulated sugar; 1 teaspoon granulated sugar; 59 milliliters fresh lemon juice; 1 Tbsp grated lemon rind; 1 Tbsp powdered sugar; 0 teaspoons salt; 237 milliliters sliced strawberries; 1 teaspoon vanilla extract; 2 Tbsps vegetable oil

Lemon Chiffon Cake with Fresh-Fruit Compote requires roughly 45 minutes from start to finish. One portion of this dish contains roughly 5g of protein, 5g of fat, and a total of 202 calories. For $1.01 per serving, you get a dessert that serves 8. A mixture of granulated sugar, blackberries, egg yolks, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a dairy free diet.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Combine first 4 ingredients in a large bowl; stir well.

Equipment you will use

Bowl

Add oil, lemon rind, lemon juice, vanilla, and egg yolks; beat mixture at medium speed of a mixer until smooth. Beat egg whites and cream of tartar at high speed of a mixer until stiff peaks form using clean, dry beaters. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Spoon batter into an ungreased 10-inch tube pan, spreading evenly; break air pockets by cutting through batter with a knife.

Ingredients you will need

Cream Of Tartar