Lemon-Orange Chiffon Cake Recipe

Name: Lemon-Orange Chiffon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups sifted cake flour; 1 1/3 cups sugar; 1 tablespoon baking powder; 1 teaspoon salt; 1/2 cup vegetable oil; 5 large eggs, separated; 3/4 cup fresh orange juice; 3 tablespoons orange zest; 1/2 teaspoon cream of tartar; Garnishes: edible flowers, kumquat slices

Servings: persons

2 1/2 cups sifted cake flour
1 1/3 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
5 large eggs, separated
3/4 cup fresh orange juice
3 tablespoons orange zest
1/2 teaspoon cream of tartar
Garnishes: edible flowers, kumquat slices

1
Preheat oven to 350u00b0. Combine first 4 ingredients in bowl of a heavy-duty electric stand mixer. Make a well in center of flour mixture; add oil, egg yolks, and orange juice. Beat at medium-high speed 3 to 4 minutes or until smooth. Stir in zest.
2
Beat egg whites and cream of tartar at medium-high speed until stiff peaks form. Gently fold into flour mixture. Spoon batter into 3 greased and floured 9-inch round cake pans.
3
Bake at 350u00b0 for 17 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
4
Spread Lemon-Orange Buttercream Frosting between layers and on top and sides of cake.

1007

kcal

Calories

Fat

133

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 10 ingredients. The key ingredients include: 2 1/2 cups sifted cake flour, 1 1/3 cups sugar, 1 tablespoon baking powder, 1 teaspoon salt, and more.

Yes, Lemon-Orange 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.

Lemon-Orange Chiffon Cake

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