• Pasolivo Lemon Chiffon Cake Recipe
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Lemon Chiffon Cake

Lemon Chiffon Cake

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COOKING LABEL
Medium
Prep Time
15-20 minutes
Serves
10
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Ingredients
  • 2 cups flour
  • 1/4 cup corn starch
  • 1 1/2 cup sugar
  • 1 Tbsp. baking powder
  • 1 tsp. Pasolivo Lemon Salt
  • 1/2 cup Pasolivo Lemon Olive Oil, plus 1-2 Tbsp as needed to get desired thin consistency
  • 8 eggs, separated (you will only use 6 yolks)
  • 1 Tbsp. + 1/2 cup water
  • 3 Tbsp. freshly squeezed lemon juice
  • 1 tsp. vanilla extract
  • 1 Tbsp. lemon zest
  • 8 egg whites (from above)
  • 1/2 tsp. cream of tartar
    • Lemon Icing:
  • 1 1/4 cup sifted powdered sugar
  • 1/2 cup Pasolivo Lemon Olive Oil
Preparation
  1. Preheat oven to 325°
  2. Place dry ingredients in the bowl of a stand mixer and mix well
  3. Make a well in the center and add Pasolivo Lemon Olive Oil, 6 egg yolks, water, lemon juice, vanilla, and lemon zest
  4. Mix well, scrape the bowl, and mix until smooth. Set aside
  5. In a separate bowl (or pour cake mix into a large bowl, wash the mixing bowl, and reuse), add egg whites and cream of tartar. Using the whisk attachment on the stand mixer, beat until very stiff peaks form
  6. Pour cake batter into the egg white mixture in 3 batches, folding each batch gently until blended
  7. Pour into an angel food cake pan and bake at 325° for 55-60 minutes. A toothpick inserted into the center should come out clean when done
  8. Cool cake upside down over a bottle
  9. When completely cool, run a butter knife around the edge to loosen
  10. Turn cake out onto a serving plate
  11. Directions for icing: sift powdered sugar into a medium bowl. Add Pasolivo Lemon Olive Oil and stir until smooth.
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