Citrus Fun Chiffon Cake Recipe
This is a new Family favorite that keeps us coming back for more! It is a little complicated but, worth the effort.
Cake:
Ingredients
350 oven
• 1 ½ c. Sugar
• 1 Tbs. Orange Zest, packed
• 2 tsp. Lime Zest, packed
• 1 Tbs. Lemon Zest, packed
• 2 ¼ c. All- Purpose Flour
• 1 Tbs. Baking Powder
• ½ tsp. salt
• 7 large Eggs, separated, room temp
• 1/2 c. Vegetable Oil
• 1/2 c. Orange Juice
• 1/4 c. Lemon Juice
• 2 tsp. Vanilla Extract
• ½ tsp. Cream of Tartar
Directions
• Line the bottom of a (10” Tube Pan with removable bottom) with waxed paper. The shape will be a doughnut cut out.
• In a large bowl stir 1 c. of the sugar with the zests. Combine well. Whisk in flour.
• In another bowl beat the egg yolks( only)for about 3 mins until doubled and light colored.
• Continue beating the egg yolks adding in oil in a steady stream. Continue beating and add in the juices and Vanilla slowly.
• Stir the egg yolk mixture into the flour mixture.
• With clean beaters or balloon attachment beat the egg whites and cream of tartar until foamy and light. Gradually add the remaining ½ c. sugar into the whites. Keep beating until the soft peaks and glossy.
• Fold the egg white mixture into the batter.
• Bake until golden brown, the cake springs bake when gently touched on top. You can also use the cake tester, should come out clean. About 50 mins.
• Cool upside down for an hour. Like you would an Angel Food Cake.
• Loosen sides with a thin knife, remove bottom with cake still on it. Loosen the bottom and remove waxed paper.
Glaze: Prepare after the cake is cooled
Ingredients
• 2 c. confectioner’s sugar
• 2 Tbs. Orange Juice
• 1 Tbs. Lemon Juice
Directions
• Whisk together until smooth. Pour glaze over cake immediately.
ENJOY!!!! XOJ and Boo!
