Fallen Souffle

About a month ago I was asked to make three different cakes within a 4 day time span. For some reason I always find the need to try brand new recipe during this time, I know not the smartest thing. Luckily, every “experiment” has turned out, even if not as originally planned, I make it happen

Two of the cakes were for baby showers and I really wanted to make something light and something that could use the abundance of berries I had acquired from the Farmer’s Market. The picture is from a baby/wedding shower that I organized for work, this was the third cake I made so the decoration was kept casual but I think everyone agreed the taste was not lacking.

This cake is form Cooking Light so it is a rather guilt free cake and it perfect for the summer. It had the texture of angel food cake but had a bit more substance which I really like. It was easy to make, and the hardest part is separating all the eggs and getting them beaten up. And it makes three beautiful cakes that I think lend perfectly to fresh berries. With July 4th just around the corner (I know where did June go!) this would be perfect to take to picnics and get togethers. I used meyer lemons in my cake but I think you can use whatever citrus fruit you fancy.

Citrus Chiffon Cake
Cooking spray
1 tablespoon cake flour
2 cups sifted cake flour (7 1/2 ounces)
1 1/4 cups sugar, divided
2 1/2 teaspoons baking powder
1/2 teaspoon salt
7 tablespoons canola oil
1/3 cup fresh lime, lemon, or orange juice
3 tablespoons water
1 teaspoon finely grated lime, lemon or orange rind
3 egg yolks
8 egg whites
1 teaspoon cream of tartar

1. To prepare cake, coat bottoms of 3 (8-inch) round cake pans with cooking spray (do not coat sides of pans); line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour.

2. Lightly spoon 2 cups cake flour into dry measuring cups, and level with a knife. Combine 2 cups cake flour, 1 cup sugar, baking powder, and 1/2 teaspoon salt in a large bowl, stirring with a whisk until well combined.

3. Combine oil, 1/3 cup juice, 3 tablespoons water, 1 teaspoon rind, lemon extract, and egg yolks in a medium bowl, stirring with a whisk. Add oil mixture to flour mixture; beat with a mixer at medium speed until smooth.

4. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into flour mixture; gently fold in remaining egg white mixture.

5. Divide cake batter equally among prepared pans, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 325° for 20 minutes or until cake springs back when lightly touched. Cool in pans for 10 minutes on a wire rack; remove from pans. Remove wax paper from cake layers. Cool completely on wire rack.

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