Citrus Chiffon Cake
Citrus Chiffon Cake

Hey everyone, it’s Carrillo, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, citrus chiffon cake. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Citrus Chiffon Cake is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. Citrus Chiffon Cake is something which I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can have citrus chiffon cake using 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Citrus Chiffon Cake:
  1. Prepare sifted cake flour
  2. Take granulated sugar (divided)
  3. Get orange zest
  4. Get freshly squeezed orange juice
  5. Prepare large egg whites
  6. Take large egg yolks
  7. Prepare canola oil
  8. Get lemon zest
  9. Get vanilla extract
  10. Take salt
  11. Get baking powder
Instructions to make Citrus Chiffon Cake:
  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.

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