Lemon Chiffon Cake

May 18, 2009 at 9:15 AM Leave a comment

Lemon Chiffon Cake

Lemon Chiffon Cake

 Photo taken by Daniel M, for more photos, see: http://www.flickr.com/photos/f1daniel/

This Lemon Chiffon Cake is very light and the topping is fresh and mousse-like with a strong citrus flavor.  It would be the perfect dessert at the end of a hot day – especially after a barbque or a heavier meal.  This cake was very popular, and the whole cake disappeared immediately!  At 75 calorier per 1/8th of the cake, this cake is especially great for anyone watching their calorie intake.Ingredients:

For the Base…

  • 2 Eggs
  • 6 tablespoons splenda or white sugar
  • Grated rind of 1 Lemon
  • 0.5 cup sifted all purpose flour

For the Topping…

  • 2 Eggs, separated
  • 6 tablespoons splenda or white sugar
  • Grated rind of 1 Lemon
  • Juice from 1 Lemon
  • 0.5 cup Water
  • 1 tablespoon Gelatin
  • 0.25 cup plain skim Yogurt
  • 0.25 cup low fat Cottage Cheese (blended to be smooth)
  • Lemon shreds for decoration


For the Base…

  1. Preheat the oven to 350F (180C)
  2. Grease a 8″ springform pan and line the bottom with a round of parchment paper
  3. Wisk the 2 eggs, sugar and lemon rind together with an electric wisk until it is thick like mousse.  Fold in the flour
  4. Spread the mixture into the prepared pan and bake for 20-25 minutes until lightly browned
  5. Let cool, leaving in spring form pan

For the Topping…

  1. Use a electric wisk to beat the 2 egg yolks, sugar, lemon rind and lemon juice until it is thick, pale and creamy
  2. Pour the water into a heatproof bowl.  Sprinkle the gelatin on top.  Let it sit until it is spongy.  Place the heatproof bowl on top of simmering water.  Stir the gelatin mixture until the gelatin has dissolved.  Let cool.
  3. Wisk the gelatin mixture into the yolk mixture.  Fold in the yogurt and smoothed cottage cheese.  Let sit until it begins to set.
  4. Using an electric wisk, beat the 2 egg whites until they form soft peaks.  Fold egg whites into the gelatin mixture.
  5. Pour the mixture on top of the base in the springform pan.  Spread it to the edges of the tin.
  6. Chill cake until set.  Decorate with lemon shreds.
  7. Optional: If you prefer a sweeter cake, you can sprinkle some icing sugar on top when you serve.  Alternatively, mix the icing sugar with some lemon juice and drizzle it over the top – this way the icing will absorb into the mousse.  Personally, I found the cake sweet enough without the added sugar.
  8. Enjoy!

Nutritional Information:
(Based on 8 slices per 9″ cake)

Calories: 75
Carbs: 7.5g
Fiber: 0.2g
Protein: 4.9g


Entry filed under: Baking, Cakes. Tags: , , , , , , , , , , .

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