You are here

Citrus Chiffon Cake

Western.Chefs's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Everyday

Rate It

Your rating: None
4.065625
Average: 4.1 (16 votes)