Recipe of Speedy Citrus Chiffon Cake
Citrus Chiffon Cake Recipe
Hello, I am Linda. Today, we're going to prepare citrus chiffon cake recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I'm gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it's super satisfying.
Citrus Chiffon Cake Recipe
Citrus Chiffon Cake is one of the most popular of current trending meals on earth. It's simple, it is quick, it tastes delicious. It's enjoyed by millions every day. They are nice and they look fantastic. Citrus Chiffon Cake is something which I have loved my entire life.
Citrus Chiffon Cake is one of the most popular of current trending meals on earth. It's enjoyed by millions every day. It's simple, it's fast, it tastes yummy. Citrus Chiffon Cake is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can cook citrus chiffon cake using 11 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Citrus Chiffon Cake:
- Get 1 3/4 cup of sifted cake flour.
- Prepare 1 cup of granulated sugar (divided).
- Take 1 tbsp of orange zest.
- Make ready 1/2 cup of freshly squeezed orange juice.
- Make ready 8 of large egg whites.
- Make ready 3 of large egg yolks.
- Take 5 tbsp of canola oil.
- Make ready 1 tbsp of lemon zest.
- Make ready 1 1/2 tsp of vanilla extract.
- Get 1/2 tsp of salt.
- Prepare 1 1/2 tsp of baking powder.
Steps to make Citrus Chiffon Cake:
- Preheat oven to 325°.Combine baking powder, salt, 7 ounces sugar, and flour in a large bowl, stirring with a whisk until mixture is well combined..
- 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..
- 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.
- Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 325° 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..
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