Butterless Lemon or Orange Cake

I sought a recipe for a butterless lemon or orange cake some time ago, but the only two respondents referred me to recipe sites. One of these was specifically using honey. I know honey was not used in the cake I liked. What I would really like is someone's tried and tested recipe please.

I think the moisture in the cake I want is oil, or it may be yoghurt. Whatever, if someone has a recipe of their own that they like please let me have it.

Daisy

Carthage demands an explanation for this insolence!

Reply to
Daisy
Loading thread data ...

tested

I think what you're looking for is an orange or lemon chiffon cake.

Reply to
djs0302

I haven't tried this myself but it sounds like what you are looking for.

-= Exported from BigOven =-

Classic Orange Chiffon Cake

Recipe By: Serving Size: 16 Cuisine: Main Ingredient: Categories: Cakes

-= Ingredients =- Cake

5 Egg whites 1/2 teaspoon Cream of tartar 1 pk Yellow cake mix 3 Egg yolks 3/4 cup Orange juice 1/2 cup Vegetable oil 1/4 cup Frozen orange juice Concentrate ; thawed 1 teaspoon Grated orange peel Glaze 3 tablespoons Orange juice

-= Instructions =- Heat oven to 325 degrees. Cake: Place the egg whites and cream of tartar in a medium bowl. Beat on high speed until stiff peaks form, about 2-3 minutes. Place cake mix, egg yolks, orange juice, oil, orange juice concentrate and orange peel in large bowl. Beat on low speed 1 minute. Stop. Scrape down sides of bowl with rubber spatula. Increase speed to medium. Beat 2 minutes. Batter should look well blended. Turn beaten egg white out on top of batter. fold whites into batter until mixture is light but well combined. Pour batter into ungreased 10"" tube pan, smoothing top. Bake for 45-50 minutes or until golden brown and top of cake springs back when lightly pressed with tip of finger. Remove pan from oven and immediately turn upside down on the neck of a glass bottle to cool for 1 hour. run long, sharp knife around edge of cake. Invert onto wire rack. then invert again onto serving platter, right side up. Glaze: Place confectioners' sugar and orange juice in medium bowl. Beat on low speed 1 minutes. Spread glaze over top and sides of cake. Let glaze set for 20 minutes. Slice and serve. Family Circle Nancy From: "Gladys Dinletir"

** This recipe can be pasted directly into BigOven for Windows. ** ** Easy recipe software. Try it free at:
formatting link
**
Reply to
FREECYCLEMOM

Maybe this will work.

Lemon Sponge Cake Contributed by Carole D. Weiss

9 egg yolks 2 cup sugar 6 Tbs water 1/4 cup fresh lemon juice 3/4 cup unsifted matzo cake meal 3/4 cup unsifted potato starch 2 1/2 Tbs grated lemon rind 1/2 Tbs grated orange rind 9 egg whites 1/2 tsp salt Mix together the egg yolks, sugar, water, and lemon juice. Beat together at medium speed until light and fluffy, about 5 min. Add the matzo cake meal, potato starch, lemon rind and orange rind very gradually to the egg yolk mixture. Make the addition as if you are shaking powder (this is the key to it not falling). It should take 5 minutes or more to add the dry ingredients to the egg mixture. (I used a metal strainer to add the powdered ingredients). Beat the egg whites and salt separately until the egg whites are just a little beyond the soft peak stage. Fold the egg white mixture gently but thoroughly into the cake batter. Pour into an ungreased 10" tube pan. Bake on the middle rack at 350 degrees Fahrenheit for 1 hour or until the cake springs back when touched lightly. Cool completely inverted. Remove from pan when cool. Serve with big red strawberries and whipped cream.
Reply to
Ginny Sher

InspirePoint website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.