Ingredientes para Lemon Chiffon Cake With Strawberry Sauce
- 1 box Angel Food Cake Mix (components used as directed by instructions)
- 3/4 cup cold water
- 1 1/4 cups sugar
- 1/2 cup vegetable oil
- 5 large eggs, separated (as 5 yolks and 5 whites)
- 1 1/2 tsp vanilla extract
- 1/4 cup fresh lemon juice
- 2 tbsp lemon zest
- 1/2 cup matzo cake meal
- 10 ounces strawberry preserves
- 1/4 cup potato starch
- 1/4 cup dry white wine
- 1/4 cup pineapple preserves
- 1 cup fresh strawberries, sliced
- sliced almonds, for garnish (optional)
- 1 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp cream of tartar
- 1 tsp cornstarch
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Lemon Chiffon Cake With Strawberry Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Lemon Chiffon Cake With Strawberry Sauce
- Preheat oven to 350°F (175°C).
- Empty the bag of powdered egg whites from the cake mix into a large mixing bowl.
- Add 1 cup of water and mix on low speed until the egg whites are dissolved. Gradually increase the speed to medium-high.
- Once soft peaks start to form, slowly add 1 ½ cups of sugar, a tablespoon at a time, while continuing to beat.
- Beat on high speed for 1-2 minutes, or until stiff, glossy peaks form. Set aside.
- In a separate large bowl, beat ½ cup vegetable oil and 3 large eggs for 1-2 minutes until light and fluffy.
- Add 1 teaspoon vanilla extract, ¼ cup lemon juice, and the zest of 1 lemon. Mix well.
- Add the contents of the second bag of cake mix and ½ cup matzo cake meal to the wet ingredients.
- Mix on low speed until just combined.
- Gently fold the beaten egg whites into the batter in three additions, being careful not to deflate.
- Pour batter into an ungreased 10-inch angel food cake pan or 9-inch tube pan.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely upside down in the pan before inverting it onto a serving plate.
- Serve with strawberry sauce (recipe below).
- **Strawberry Sauce:**
- Combine 1 cup strawberry preserves, ¼ cup potato starch, and ¼ cup white wine in a small saucepan.
- Heat over medium-high heat until the mixture comes to a boil, stirring constantly.
- Reduce heat to low and simmer, stirring continuously, until thickened (about 2-3 minutes).
- Remove from heat and gently stir in ½ cup pineapple preserves and ½ cup fresh strawberries (sliced).
- Serve warm or at room temperature, spooning over individual slices of cake. Garnish with sliced almonds (optional).
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
120g
Fat
10g
Carbs
15g
