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Lemon Basil Chiffon Cake
Lemon basil chiffon cake recipe
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
1
hour
hour
Servings
16
slices
Author
Kate @ I Heart Eating
Ingredients
1 ¾
c
cake flour
1 ¼ . + 2 T.
c
granulated sugar
1 ½
tsp
. baking powder
1/2
tsp
. salt
5
large egg yolks
1/2
c
. fresh lemon juice
about 3 lemons
5
T
. vegetable oil
2
T
. finely chopped fresh basil
1
T
. lemon zest
1
tsp
. vanilla extract
8
large egg whites
3/4
tsp
. cream of tartar
Instructions
Preheat oven to 325 F.
In a medium bowl, whisk together, flour, 1 1/4 cups sugar, baking power, and salt. Set aside.
In a separate medium bowl, whisk together egg yolks, lemon juice, and oil.
Whisk in basil, lemon zest and vanilla extract.
Add the flour mixture to the egg yolk mixture, and whisk until just combined.
In a separate large bowl, beat egg whites on high until foamy.
Add cream of tartar, and beat until soft peaks form.
Add remaining 2 tablespoons sugar, and continue beating until still peaks form.
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 for about 45 minutes, or until cake springs back when lightly touched.
Invert pan; cool completely.
Loosen cake from sides of pan using a narrow metal spatula or knife.
Invert cake onto plate.
Serve with strawberries, if desired.