Lemon Chiffon Cake with Strawberry Sauce
Bright, zesty, and delightfully airy, this Lemon Chiffon Cake with Strawberry Sauce is the perfect balance of tart citrus and sweet berry bliss. Made with fresh lemon juice and zest, this cake’s fluffy texture is achieved by carefully folding in whipped egg whites, ensuring a light and tender crumb. Topped with a luscious homemade strawberry sauce bursting with natural sweetness, this dessert is an elegant centerpiece for any gathering. Whether you’re hosting a spring soirée or simply craving a refreshing treat, this showstopping cake is sure to impress. With just 30 minutes of prep time and simple ingredients, you'll create a dessert that's as stunning as it is delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Cake flour
- 1.5 cups Granulated sugar
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- 7 large Eggs
- 0.5 cup Canola oil
- 0.75 cup Fresh lemon juice
- 2 tablespoons Lemon zest
- 0.5 teaspoon Cream of tartar
- 2 cups Fresh strawberries
- 0.25 cup Granulated sugar (for strawberry sauce)
- 1 tablespoon Fresh lemon juice (for strawberry sauce)
- 2 tablespoons Water
Instructions
Preheat your oven to 325°F (165°C) and set aside an ungreased 10-inch tube pan.
In a large mixing bowl, whisk together the cake flour, 1 cup of granulated sugar, baking powder, and salt until well combined.
Separate the eggs, placing the yolks in one bowl and the whites in another. Ensure no yolk contaminates the whites.
To the bowl with egg yolks, add the canola oil, lemon juice, and lemon zest. Whisk until smooth.
Make a well in the center of the dry ingredients and pour in the egg yolk mixture. Stir until just combined; do not overmix.
In a clean mixing bowl, beat the egg whites with cream of tartar on medium speed until frothy. Gradually add the remaining 1/2 cup of granulated sugar and beat on high speed until stiff peaks form.
Gently fold the egg whites into the cake batter in three batches. Use a spatula and fold carefully to retain the airiness of the meringue.
Pour the batter into the ungreased tube pan, smoothing the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until the top of the cake springs back when lightly touched, and a toothpick inserted comes out clean.
Once the cake is done, invert the pan onto a bottle or inverted funnel to cool completely before removing from the pan.
While the cake cools, prepare the strawberry sauce. In a medium saucepan, combine the fresh strawberries, 1/4 cup sugar, lemon juice, and water. Cook over medium heat, stirring occasionally, until the strawberries break down and the sauce thickens slightly, about 10 minutes.
Remove the sauce from heat and allow it to cool. For a smoother sauce, blend it using an immersion blender or leave it chunky for texture.
Once the cake is completely cool, run a knife around the edges of the pan to release it. Place it on a serving platter.
Slice the cake and serve with a generous drizzle of strawberry sauce. Enjoy!
Nutrition Facts
Calories |
3929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.1 g | 191% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 28.4 g | ||
| Cholesterol | 1302 mg | 434% | |
| Sodium | 4216 mg | 183% | |
| Total Carbohydrate | 591.3 g | 215% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 371.9 g | ||
| Protein | 71.1 g | 142% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 324 mg | 25% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1678 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
