Appetizer for 15

Lemon Chiffon Cake

Name: Lemon Chiffon Cake
Total time: 70 min
Yield: 15 servings
Cuisine: American
Ingredients: 2 1/4 cups sifted cake-and-pastry flour; 1 cup splenda sugar substitute; 1 tbsp baking powder; 1 tsp salt; 1/2 cup vegetable oil; 2 egg yolks; 3/4 cup water; 4 tsp grated fresh lemon rind; 2 tbsp lemon juice; 8 egg whites; 1 tsp cream of tartar; 1/2 cup icing sugar (optional); 1 tbsp lemon juice (optional)

$3.34for 470 minServes 15

Lemon cake batter made with whipped egg whites bakes in a tube pan into a light, tender chiffon cake.

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Pie crust, 2.25$3.49 each typical	2.25	$7.85Typical price
	Eggs, 10$0.30 each typical	10	$3.00Typical price
	Lemons and limes, 0.25$0.60 each typical	0.25	$0.13Typical price
	Juice, 1.25 oz$0.04/oz typical	1.25 oz	$0.05Typical price
Total for the servings shown		$12.52

Pantry staples you likely have

Sugar and brown sugarBaking powder and sodaOlive and cooking oilCornstarch, vanilla, yeast, cocoa

Not included in the cost.

70 minstart to table
Mediumdifficulty
15servings as written
$typical cost tier

American Vegetarian Dairy-free Budget Appetizers Lunches Snacks Back to school

Typical price

$0.83 per serving$3.34 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

2 1/4 cups sifted cake-and-pastry flour
1 cup splenda sugar substitute
1 tbsp baking powder
1 tsp salt
1/2 cup vegetable oil
2 egg yolks
3/4 cup water
4 tsp grated fresh lemon rind
2 tbsp lemon juice
8 egg whites
1 tsp cream of tartar
1/2 cup icing sugar (optional)
1 tbsp lemon juice (optional)

Steps

Heat the oven to 325 F and leave a 10-inch tube pan ungreased.
Whisk the flour, sugar substitute, baking powder, and salt in a large bowl.
Whisk in the oil, egg yolks, water, lemon rind, and 2 tablespoons lemon juice until smooth.
Beat the egg whites with cream of tartar in a clean bowl until stiff peaks form.
Fold one-third of the whites into the batter, then gently fold in the remaining whites.
Pour the batter into the pan and bake for 50 to 55 minutes, until the cake springs back when pressed.
Invert the pan until cool, then loosen the cake and drizzle it with the optional icing sugar mixed with lemon juice.

Main ingredient on sale this week? See what to make with eggs on sale.