Lemon Chiffon Cake with Fresh-Fruit Compote |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 cup sifted cake flour |
1/2 cup granulated sugar |
1 teaspoon baking powder |
1/4 teaspoon salt |
2 tablespoons vegetable oil |
1 tablespoon grated lemon rind |
1/4 cup fresh lemon juice |
1 teaspoon vanilla extract |
2 large egg yolks |
6 large egg whites (at room temperature) |
1/4 teaspoon cream of tartar |
1 cup sliced strawberries |
1 cup blackberries |
1/4 cup brandy |
1 teaspoon granulated sugar |
1 tablespoon powdered sugar |
Directions:
1. Preheat oven to 350°.
2. Combine first 4 ingredients in a large bowl; stir well. 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. Bake at 350° for 25 minutes or until cake springs back when lightly touched. Invert pan; let cool for 40 minutes.
3. Combine berries, brandy, and 1 teaspoon granulated sugar in a medium bowl; stir gently. Let stand at room temperature for 30 minutes.
4. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto a plate, and sprinkle with powdered sugar. Cut cake into 8 slices, and serve with fruit compote.
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