Dessert: Lemon Chiffon Cake Recipe

This recipe includes superfoods such as:

Lemon

Health benefits of Lemon Chiffon Cake Recipe

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

7 large eggs, separated
2 cups all-purpose flour
1-1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup water
1/2 cup canola oil
4 teaspoons grated lemon peel
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar

Instructions

Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 325°.
Sift flour, sugar, baking powder and salt together twice; place in another large bowl. In a small bowl, whisk egg yolks, water, oil, lemon peel and vanilla until smooth. Add to flour mixture; beat until well blended.
Add cream of tartar to egg whites; with clean beaters, beat on medium speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites.
Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 50-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1 hour.
Run a knife around sides and center tube of pan. Remove cake to a serving plate.
In a small bowl, combine frosting ingredients; beat until smooth. Spread over cake.

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