Citrus Chiffon Cake Recipe

Name: Citrus Chiffon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 8 ounces granulated sugar (about 1 cup), divided; 6 ounces sifted cake flour (about 1 3/4 cups); 1 tablespoon grated orange rind; 1/2 cup fresh orange juice (about 1 orange); 1 tablespoon grated lemon rind; 5 tablespoons canola oil; 1 1/2 teaspoons vanilla extract; 3 large egg yolks; 8 large egg whites; 3/4 teaspoon cream of tartar; 2 teaspoons powdered sugar

Servings: persons

1 1/2 teaspoons baking powder
1/2 teaspoon salt
8 ounces granulated sugar (about 1 cup), divided
6 ounces sifted cake flour (about 1 3/4 cups)
1 tablespoon grated orange rind
1/2 cup fresh orange juice (about 1 orange)
1 tablespoon grated lemon rind
5 tablespoons canola oil
1 1/2 teaspoons vanilla extract
3 large egg yolks
8 large egg whites
3/4 teaspoon cream of tartar
2 teaspoons powdered sugar

1
Preheat oven to 325u00b0.
2
Combine baking powder, salt, 7 ounces sugar, and flour in a large bowl, stirring with a whisk until mixture is well combined.
3
Combine orange rind and next 5 ingredients (through egg yolks) in a medium bowl, stirring with a whisk. Add rind mixture to flour mixture, stirring until smooth.
4
Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining 1 ounce sugar, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into flour mixture; gently fold in remaining egg white mixture.
5
Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 325u00b0 for 45 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto plate. Sift powdered sugar over top of cake.

970

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, 8 ounces granulated sugar (about 1 cup), divided, 6 ounces sifted cake flour (about 1 3/4 cups), and more.

Yes, Citrus Chiffon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Citrus Chiffon Cake

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