Citrus Chiffon Cake

Name: Citrus Chiffon Cake
Yield: 16 servings
Cuisine: American
Ingredients: 1 3/4 cup sifted cake flour; 1 cup granulated sugar (divided); 1 tbsp orange zest; 1/2 cup freshly squeezed orange juice; 8 large egg whites; 3 large egg yolks; 5 tbsp canola oil; 1 tbsp lemon zest; 1 1/2 tsp vanilla extract; 1/2 tsp salt; 1 1/2 tsp baking powder

Taz @cook_3482741

Made this twice now and everyone loves it! It's got the perfect amount of citrus and is very soft and light

Taz @cook_3482741

Made this twice now and everyone loves it! It's got the perfect amount of citrus and is very soft and light

Saved

Ingredients

16 servings

1 3/4 cupsifted cake flour
1 cupgranulated sugar (divided)
1 tbsporange zest
1/2 cupfreshly squeezed orange juice
8large egg whites
3large egg yolks
5 tbspcanola oil
1 tbsplemon zest
1 1/2 tspvanilla extract
1/2 tspsalt
1 1/2 tspbaking powder

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Steps

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.
5