Lemon Chiffon Cake with Strawberry Sauce

Recipe by Ducky
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 12-14
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cake: Preheat oven to 350°F.
  • From cake mix, empty bag containing the powdered egg whites into a large mixing bowl.
  • Add water and mix on low until egg whites are dissolved, then slowly increase the speed.
  • When soft peaks begin to form, slowly add the sugar, a little at a time.
  • Beat on high 1-2 minutes or until soft peaks form and then set aside.
  • In another large bowl, beat oil and eggs 1-2 minutes until mixed and light in color.
  • Add vanilla, lemon juice and zest and mix well.
  • To the oil and egg mixture, add second bag from cake mix along with matzo cake meal.
  • Mix on low until blended.
  • Fold into beaten egg whites.
  • Pour into ungreased angel food cake pan or 9-inch tube pan.
  • Bake 35 minutes.
  • Remove from oven and allow to cool completely before removing the cake.
  • Serve with the sauce of your choice.
  • SAUCE: Place strawberry preserves in a small saucepan.
  • In small bowl, mix together the potato starch and wine, then add to the preserves.
  • Heat on medium-high until it begins to boil.
  • Reduce to low and stir until thickened.
  • Remove from heat.
  • Fold in the pineapple preserves and strawberries.
  • Pour some over the cake or cake slices, sprinkling with almonds.
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