Lemon Chiffon Cake With Fresh-Fruit Compote

• 1 cup sifted cake flour
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons vegetable oil
• 1 tablespoon grated lemon rind
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 2 large egg yolks
• 6 large egg whites (at room temperature)
• 1/4 teaspoon cream of tartar
• 1 cup sliced strawberries
• 1 cup blackberries
• 1/4 cup brandy
• 1 teaspoon granulated sugar
• 1 tablespoon powdered sugar

1. Preheat oven to 350u0b0.
2. Combine first 4 ingredients in a large bowl; stir well. 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. Bake at 350u0b0 for 25 minutes or until cake springs back when lightly touched. Invert pan; let cool for 40 minutes.
3. Combine berries, brandy, and 1 teaspoon granulated sugar in a medium bowl; stir gently. Let stand at room temperature for 30 minutes.
4. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto a plate, and sprinkle with powdered sugar. Cut cake into 8 slices, and serve with fruit compote.

cake flour, granulated sugar, baking powder, salt, vegetable oil, lemon rind, lemon juice, vanilla, egg yolks, egg whites, cream of tartar, strawberries, blackberries, brandy, sugar, powdered sugar

Taken from www.myrecipes.com/recipe/lemon-chiffon-cake-with-fresh-fruit-compote (may not work)