Lemon Chiffon Cake With Fresh-Fruit Compote Recipe

Name: Lemon Chiffon Cake With Fresh-Fruit Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sifted cake flour; 1/2 cup granulated sugar; 1 teaspoon baking powder; 1/4 teaspoon salt; 2 tablespoons vegetable oil; 1 tablespoon grated lemon rind; 1/4 cup fresh lemon juice; 1 teaspoon vanilla extract; 2 large egg yolks; 6 large egg whites (at room temperature); 1/4 teaspoon cream of tartar; 1 cup sliced strawberries; 1 cup blackberries; 1/4 cup brandy; 1 teaspoon granulated sugar; 1 tablespoon powdered sugar

Servings: persons

1 cup sifted cake flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons vegetable oil
1 tablespoon grated lemon rind
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
2 large egg yolks
6 large egg whites (at room temperature)
1/4 teaspoon cream of tartar
1 cup sliced strawberries
1 cup blackberries
1/4 cup brandy
1 teaspoon granulated sugar
1 tablespoon powdered sugar

1
Preheat oven to 350u00b0.
2
Combine first 4 ingredients in a large bowl; stir well. Add oil, lemon rind, lemon juice, vanilla, and egg yolks; beat mixture at medium speed of a mixer until smooth. Beat egg whites and cream of tartar at high speed of a mixer until stiff peaks form using clean, dry beaters. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Spoon batter into an ungreased 10-inch tube pan, spreading evenly; break air pockets by cutting through batter with a knife. Bake at 350u00b0 for 25 minutes or until cake springs back when lightly touched. Invert pan; let cool for 40 minutes.
3
Combine berries, brandy, and 1 teaspoon granulated sugar in a medium bowl; stir gently. Let stand at room temperature for 30 minutes.
4
Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto a plate, and sprinkle with powdered sugar. Cut cake into 8 slices, and serve with fruit compote.

601

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup sifted cake flour, 1/2 cup granulated sugar, 1 teaspoon baking powder, 1/4 teaspoon salt, and more.

Yes, Lemon Chiffon Cake With Fresh-Fruit Compote falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Chiffon Cake With Fresh-Fruit Compote

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions