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January 10, 2011

Lemon Chiffon Cake with Apricot & Orange Coulis

A very light cake because it contains no egg yolks only the whites. The apricot and orange coulis can be served as one or made separately to show different flavors, colors and textures.

Serves 8-10
Prep time: 30 minutes
Total time: 65 minutes


  • 2 cups cake flour, sifted
  • 1 1/2 cups sugar, divided
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 1/2 cup cooking oil
    1 tablespoon lemon zest
  • 1/4 cup lemon juice
  • 2 tablespoons pure vanilla extract
  • 7 large egg whites
  • 1 teaspoon cream of tartar
  • 1 tablespoon confectioner's sugar

    Apricot & Orange Coulis

  • 1 pound apricots
  • 3/4 cup orange juice, freshly squeezed
  • 1/4 cup orange juice, frozen concentrate
  • 1/2 cup sugar
  • 2 tablespoons lemon juice, freshly squeezed
  • 1/2 cup orange section


    Preheat oven to 325 degrees. Into a large mixing bowl, sift together the flour, 1 cup of the sugar, baking powder and soda, and salt. Make a well in the center and add the oil, lemon zest, lemon juice and vanilla. Do not mix. Beat egg whites and cream of tartar until white and foamy. Slowly add the remaining 1/2 cup sugar and continue beating until stiff peaks form. Do not overbeat. Mix 1/4 of the egg whites until well incorporated into the flour mixture. Gently fold in the remaining egg whites using a rubber spatula. Spray a Bundt pan and dust with flour. Pour the batter into the prepared pan. Remove air bubbles. Bake for 55 minutes or until the top feels springy or until a cake tester inserted into the center comes out clean. Cool the cake upright on a wire rack for 1 hour. Loosen the sides and remove the cake. Sprinkle with confectioner's sugar

    Coulis: In a food processor, combine the apricots, orange juice, o.j. concentrate, sugar, and lemon juice. Blend until very smooth. Strain through a fine sieve for a smooth consistency. Add the orange segments.

    Terriā€™s Tips:

  • Substitute fresh for canned apricots or use dried apricots by marinating 8 ounces of apricots overnight in 1/4 cup Curacao.
  • It takes about 2 lemons to make 1 T zest.
  • Posted by terri at January 10, 2011 01:44 PM