Easiest Way to Make Appetizing Citrus Chiffon Cake

Citrus Chiffon Cake. Citrus Chiffon Cake Separate the eggs while cold (it's easier) but let them come to room temperature before using. It's important that there is no grease whatsoever touching the egg whites and no grease in the angel cake pan. Weighing the flour and sugar guarantees a billowy cake that's light and airy (and worthy of Cooking Light Test Kitchens' highest rating for taste)..

The bright flavors of lemon and orange in this heavenly Citrus Chiffon Cake will please your taste buds and brighten your day! My mom made this cake a few weeks ago before the warmer, sunnier weather had arrived. […] Greg Patent, the author of Baking in America, admits that whenever he makes this light citrus chiffon cake, he always watches through the oven window to see it "go puff." Adding beaten egg whites. In a large bowl, combine the flour, sugar, salt and baking soda. You can cook Citrus Chiffon Cake using 11 ingredients and 5 steps. Here is how you cook it.

Ingredients of Citrus Chiffon Cake

1. You need 1 3/4 cup of sifted cake flour.
2. Prepare 1 cup of granulated sugar (divided).
3. Prepare 1 tbsp of orange zest.
4. Prepare 1/2 cup of freshly squeezed orange juice.
5. Prepare 8 of large egg whites.
6. You need 3 of large egg yolks.
7. It's 5 tbsp of canola oil.
8. It's 1 tbsp of lemon zest.
9. Prepare 1 1/2 tsp of vanilla extract.
10. Prepare 1/2 tsp of salt.
11. It's 1 1/2 tsp of baking powder.

In a bowl, whisk the egg yolks, orange juice, oil and orange zest; add to dry ingredients. Complete with both orange zest and orange juice, this chiffon cake is bursting with fresh flavor. Because of the egg white mixture, this dessert is fluffier than most, which makes it the ideal choice for a summer occasion. Lemon Chiffon Cake Tips Why do chiffon cakes have a hole in the middle?

Citrus Chiffon Cake step by step

1. 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..
2. 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..
3. 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.
4. 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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Chiffon cakes have a hole in the middle because they are typically baked in a tube pan. A tube pan is the ideal baking vessel for chiffon and angel food cake, also called foam cake, because its shape allows heat to penetrate evenly while baking. Chiffon cake is a type of foam cake, which has a high ratio of eggs to flour and is leavened mainly from the air beaten into the egg whites. It's similar to an angel food cake, but instead of using just egg whites, chiffon cake recipes use the whole egg. Tender, fluffy and rich with citrus flavours, orange chiffon cake is a delightful treat that is sure to please!