Lemon Chiffon Cake with Fresh-Fruit Compote

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 cup blackberries 
• 0.3 cup brandy 
• 1 cup cake flour sifted
• 0.3 teaspoon cream of tartar 
• 6 large egg whites at room temperature ()
• 2 large egg yolks 
• 0.5 cup granulated sugar 
• 1 teaspoon granulated sugar 
• 0.3 cup juice of lemon fresh
• 1 tablespoon lemon rind grated
• 1 tablespoon powdered sugar 
• 0.3 teaspoon salt 
• 1 cup strawberries sliced
• 1 teaspoon vanilla extract 
• 2 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• oven
• knife
• blender
• spatula

Directions

1. Preheat oven to 35
2. Combine first 4 ingredients in a large bowl; stir well.
3. Add oil, lemon rind, lemon juice, vanilla, and egg yolks; beat mixture at medium speed of a mixer until smooth. Beat egg whites and cream of tartar at high speed of a mixer until stiff peaks form using clean, dry beaters. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Spoon batter into an ungreased 10-inch tube pan, spreading evenly; break air pockets by cutting through batter with a knife.
4. Bake at 350 for 25 minutes or until cake springs back when lightly touched. Invert pan; let cool for 40 minutes.
5. Combine berries, brandy, and 1 teaspoon granulated sugar in a medium bowl; stir gently.
6. Let stand at room temperature for 30 minutes.
7. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto a plate, and sprinkle with powdered sugar.
8. Cut cake into 8 slices, and serve with fruit compote.