A light and airy cake similar to angel food, chiffon cake has oil added for extra moistness. 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. It was just what we all needed. It tasted like a little slice of sunshine. I made a tasty glaze to drizzle on top for some extra sweetness. That was the final touch this guy needed to perform his magic disappearing act! I wanted to try a slice with either some macerated strawberries or a strawberry sauce but he was no where to be found. I guess I’ll just have to make another.
Citrus Chiffon Cake
For the Cake:
- Zest of one large orange and one lemon
- 3/4 Cup Juice of orange plus water added to equal 3/4
- 1/2 Cup Canola oil
- 7 Egg yolks
- 1 teaspoon Vanilla extract
- 2 Cups All-purpose flour
- 1 1/4 Cups Sugar
- 1 Tablespoons .Baking powder
- 1/4 teaspoon Salt
- 7 Egg whites
- 1/2 Teaspoon Cream of tartar
For the Glaze:
- 2 Cups Confectioner's sugar
- 3-4 Tablespoons Lemon juice
For the cake:
- Preheat oven to 325 degrees F.
- Zest orange and lemon and set aside.
- Cut orange and squeeze to remove juice. Strain juice and add water to equal 3/4 cup.
- In a small bowl, combine juice/water, oil, yolks, vanilla and zests.
- In a large bowl, sift together dry ingredients.
- Add the juice mixture to the flour mixture and beat for one minute with an electric mixer on medium.
- In another large bowl, using clean beaters, beat egg whites with cream of tartar to form stiff peaks.
- Gently fold flour mixture into egg whites.
- Bake in an un-greased bunt pan for 55-60 minutes.
- Cool upside down in pan.
- Place sugar in a medium bowl and mix on low speed gradually adding lemon juice a tablespoon at a time until desired consistency is achieved.
- Pour glaze on cooled cake.
This recipe was adapted from-Jenny can cook.