My first creation in my new found kitchen didn't turn out to be a Banana Cream Pie. It was totally opposite of a creamy, sweet pie. It was a fluffy, fruity cake. I get the FOODIE email from Central Market all the time. I love Central Market. We don't have one anywhere near us, but I sure do love to go when we go up to see my sis. I was browsing through their recipe index and came across this Collapsed Lemon Chiffon Cake. It was my first time to make a chiffon cake. It was awesome! It came out about 2 inches high and light and airy. The lemon flavor wasn't overpowering. In my opinion it had a faint lemon flavor. I couldn't find any decent berries in our little store but if it had some it would be even better. It kind of made me think of the sponge cakes that you would make a strawberry shortcake with. I can already taste the strawberries mixed with the lemon flavor in the cake. I just might do that with the remaining cake. Strawberry lemon shortcake! I'll let you know how it turns out!
Collapsed Lemon Chiffon Cake
Adapted from Central Market Recipes
1 3/4 cups cake flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons canola oil
2 tablespoons grated lemon zest
1/3 cup lemon juice
1 teaspoon vanilla extract
2 egg yolks
2 tablespoons egg substitute
8 egg whites
3 cups mixed berries
2 tablespoons sugar
Spray a 10-inch spring form pan with nonstick cooking spray and dust with confectioners sugar. Sift cake flour, 3/4 cup sugar, baking powder and salt in a mixing bowl. Combine oil, lemon zest, lemon juice, vanilla, egg yolks and egg substitute in a bowl and mix well. Add to the sifted ingredients and beat until smooth.
Beat egg whites in a mixing bowl until stiff peaks form. Fold into batter. Pour into prepared pan. Bake at 350 degrees for 25 minutes.
Cool in the pan for 6 minutes. Remove to a wire rack to cool completely. Invert onto a serving plate.
Combine berries and 2 tablespoons sugar in a bowl and press lightly to release juices. Serve with the cake. Garnish with mint leaves.