Recipe of Perfect Citrus Chiffon Cake
Citrus Chiffon Cake Recipe
Hi, I'm Susie. Today, we're going to make citrus chiffon cake recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I am going to make it a little 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 foods on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. Citrus Chiffon Cake is something which I have loved my whole life. They're fine and they look fantastic.
Citrus Chiffon Cake is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. Citrus Chiffon Cake is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can cook citrus chiffon cake using 11 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Citrus Chiffon Cake:
- Get 1 3/4 cup of sifted cake flour.
- Prepare 1 cup of granulated sugar (divided).
- Prepare 1 tbsp of orange zest.
- Get 1/2 cup of freshly squeezed orange juice.
- Make ready 8 of large egg whites.
- Prepare 3 of large egg yolks.
- Get 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.
- Take 1 1/2 tsp of baking powder.
Instructions 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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