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Citrus Chiffon Cake Recipe

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This recipe for Citrus Chiffon Cake is from Caroline Brems Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 ¼ Cups sifted cake flour
1 ½ Cups sugar
1 tbsp. baking powder
1 tsp. salt
½ cup salad oil
5 separated eggs plus 3 egg whites (all at room temperature)
1 tbsp. grated orange peel
2 tsp. grated lemon peel
¾ cup orange juice
½ tsp cream of tarter
Confectioner sugar for topping
Directions:
Directions:
Sift flour, sugar, baking powder and salt in large bowl
Make wide well in center
Add oil, then 5 egg yolks
Add orange and lemon peel and juice
Wisk until smooth and set aside

In large mixer bowl beat egg whites until frothy
Add cream of tarter and beat until stiff peaks form
Gradually pour yolk mixture in a thin steady stream into egg whites

Pour batter into ungreased 10 in. tube form
Bake for 55 minutes in 325º oven
After removing from oven, immediately invert tube pan over bottle and let hang until completely cool

Loosen cooled cake from pan by running knife around side of tube. Invert pan and remove cake
Sprinkle top with confectioner sugar
Preparation Time:
Preparation Time:
90 minutes

 

 

 

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