Hi, I am Joana. Today, I’m gonna show you how to make citrus chiffon cake recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to 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 well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Citrus Chiffon Cake is something which I have loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can have citrus chiffon cake using 11 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Citrus Chiffon Cake:
- Take 1 3/4 cup sifted cake flour
- Get 1 cup granulated sugar (divided)
- Make ready 1 tbsp orange zest
- Prepare 1/2 cup freshly squeezed orange juice
- Make ready 8 large egg whites
- Make ready 3 large egg yolks
- Prepare 5 tbsp canola oil
- Take 1 tbsp lemon zest
- Make ready 1 1/2 tsp vanilla extract
- Make ready 1/2 tsp salt
- Prepare 1 1/2 tsp 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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