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Collapsed Lemon Chiffon Cake




Source of Recipe


Internet


List of Ingredients




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



Recipe



Spray a 10-inch spring form pan with nonstick cooking spray and dust with confectionerssugar. 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.