LEMON CHIFFON CAKE
15 servings

1 1/8 cups sifted cake flour
1 1/8 cups sifted pastry flour
1 cup (250 mL) SPLENDA* Granular
1 tbsp (15 mL) baking powder
1 tsp (5 mL) salt
1/2 cup (125 mL) vegetable oil
2 egg yolks
3/4 cup (175 mL) water
4 tsp (20 mL) grated lemon rind
2 tbsp (25 mL) lemon juice
8 egg whites
1 tsp (5 mL) cream of tartar (Lemon glaze optional)

In bowl, sift together flour, SPLENDA* baking powder and salt. Make a well in centre of flour mixture. Add ingredients to well in the following order: oil, egg yolks, water, lemon rind and juice. Beat with mixer at medium speed until smooth.

Beat egg whites with cream of tartar until very stiff peaks form. Add batter and fold in gently. Pour into ungreased 10-inch (25cm) tube pan or non-stick Bundt pan.

Bake at 325F (160C) for about 50 minutes. Invert pan and cool for 45 minutes. Gently loosen cake from pan.

Lemon glaze: mix 1/2 cup (125mL) icing sugar and about 1 tbsp (15mL) lemon juice until smooth. Drizzle over cooled cake.

Source: SPLENDA Canada