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Citrus Chiffon Cake

Western.Chefs's picture
  Egg whites 1 Cup (16 tbs) (At Room Temperature)
  Cream of tartar 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Sugar 1⁄4 Teaspoon
  Cake flour 2 1⁄4 Cup (36 tbs)
  Salad oil 1⁄2 Cup (8 tbs)
  Orange juice 1⁄2 Cup (8 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Grated orange peel 2 Tablespoon
  Baking powder 1 Tablespoon
  Grated lemon peel 1 Teaspoon
  Egg yolks 5
  Citrus glaze 1 Cup (16 tbs)

1. In large bowl, with mixer at high speed, beat egg whites, cream of tartar, and salt until soft peaks form. Beating at high speed, sprinkle in 1/2 cup sugar, 2 tablespoons at a time, beating well after each addition until sugar is completely dissolved and whites stand in stiff peaks.
2. Preheat oven to 325°F. In another large bowl, with mixer at low speed, beat 1 cup sugar with flour and remaining ingredients except Citrus Glaze until blended, occasionally scraping bowl with rubber spatula. With rubber spatula or wire whisk, gently fold egg-yolk mixture into beaten whites just until blended.
3. Pour batter into ungreased 10-inch tube pan. Bake 1 hour or until cake is golden and top springs back when lightly touched with finger. Invert cake in pan on funnel or bottle; cool completely in pan.
4. To serve, with metal spatula, carefully loosen cake from pan; place on cake plate. Prepare Citrus Glaze. Spread glaze on top of cake, letting some glaze run down side.

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