Hello, I am Joana. Today, I’m gonna show you how to make citrus chiffon cake recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I’m gonna make it a bit more unique. This will be really 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 foods on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Citrus Chiffon Cake is something that I have loved my whole life. They’re fine and they look fantastic.
To be 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:
- Prepare 1 3/4 cup sifted cake flour
- Get 1 cup granulated sugar (divided)
- Take 1 tbsp orange zest
- Get 1/2 cup freshly squeezed orange juice
- Get 8 large egg whites
- Get 3 large egg yolks
- Take 5 tbsp canola oil
- Take 1 tbsp lemon zest
- Make ready 1 1/2 tsp vanilla extract
- Take 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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