Lemon Poppy Seed Chiffon Cake
Beating the egg whites separately and then folding them into the batter gives this chiffon cake recipe great height, while the egg yolks make this healthy cake recipe rich and tender. Be sure to use a completely clean bowl and whisk when beating the whites-if the whites come in contact with any fat they won't whip up airy and light.
Source: EatingWell Magazine, November/December 2016
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
To make ahead: Store the unglazed cake airtight at room temperature for up to 2 days.
Equipment: 9-inch (removable bottom) tube pan
Nutrition Facts
Serving Size:
1 slice each Per Serving:
285 calories; protein 6.4g; carbohydrates 35.1g; dietary fiber 1.4g; sugars 21.5g; fat 13.5g; saturated fat 2g; cholesterol 110.1mg; vitamin a iu 196.8IU; vitamin c 2.2mg; folate 41.1mcg; calcium 141.7mg; iron 2.5mg; magnesium 15.1mg; potassium 108.6mg; sodium 220.7mg; thiamin 0.1mg; added sugar 2g.
Exchanges:
1 starch, 1 1/2 other carbohydrate, 1/2 medium-fat meat, 2 fat