Lemon Chiffon Cake
- Number of Servings: 12
Ingredients
1 1/4 C whole wheat flour1 teas vanilla extract1 teas lemon extract1 teas grated lemon zest10 large egg whites1 teas cream of tarter3/4 C agave nextar1/2 C agave nextar2 large egg whites1/2 teas cream of tarter1 Tb lemon juice1/4 teas lemon extract1/2 teas vanilla extract
In large bowl sift flour, stir vanilla extract, lemon extract and lemon zest. In seperate bowl beat egg whites until frothy. Add cream of tarter until soft peaks form about 1-2 minutesGradually add agave. Fold egg whites into flour mixture. Spoon the batter into pans. Bake 45 minutes. To
prepare frosting in sauce pan agave boil over medium heat. Let simmer 3-4 minutes. In a double boiler, over , med. heat beat egg whites, cream of tarter, and lemon juice mix for 4-5 mins. until frosting is thick. Beat in the lemon extract and vanilla extract for 2 mins. more.
Number of Servings: 12
Recipe submitted by SparkPeople user KKOCYAN.
prepare frosting in sauce pan agave boil over medium heat. Let simmer 3-4 minutes. In a double boiler, over , med. heat beat egg whites, cream of tarter, and lemon juice mix for 4-5 mins. until frosting is thick. Beat in the lemon extract and vanilla extract for 2 mins. more.
Number of Servings: 12
Recipe submitted by SparkPeople user KKOCYAN.
Nutritional Info Amount Per Serving
- Calories: 166.0
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 56.9 mg
- Total Carbs: 37.2 g
- Dietary Fiber: 3.3 g
- Protein: 6.7 g
Member Reviews
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KIMHALLMARK
I've been cooking and baking for eons and usually can figure out the directions but the directions for this cake are VERY confusing. Do you REALLY put the extracts and zest into the flour? All the directions are to say the least, confusing. Maybe fixing the punctuation may clear it up. I hope so! - 10/22/10