Orange Lemon Chiffon Cake
It is important to use correct measurements of eggs in this recipe. If using eggs other than large eggs, should measure 1 cup egg whites and 1/2 cup plus 1 tablespoon egg yolks. Separate eggs white cold; let stand until room temperature before mixing. A 10 - inch tube pan can be used.
Total Steps
5
Ingredients
12
Tools Needed
6
Ingredients
- 2.25 cup cake flour, sifted
- 1.5 cup sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- 0.5 cup oil
- 6 pieces egg yolks, room temperature
- 1 cup orange juice
- 2 tablespoon grated orange peel
- 1 teaspoon vanilla
- 1 tablespoon lemon juice
- 8 pieces egg white, room temperature
- 0.5 teaspoon cream of tartar
Instructions
Step 1
Preheat oven to 325 F.
Step 2
Sift flour, sugar, salt and baking powder into a medium size bowl. Make a well in center. Add oil, egg yolks, orange juice and peel, vanilla and lemon juice. Beat until satiny smooth.
Step 3
In a large bowl, beat egg whites and cream of tartar until stiff peaks form. Whites should be stiffer than for angel food cake.
Step 4
Using a rubber spatula, gently fold egg whites, 1/4 at a time, into yolk batter just until blended. Pour into an ungreased 10-inch bundt pan.
Step 5
Bake in a preheated oven for 55 minutes. Increase temperature to 350 F. Bake 10 minutes more or until lightly browned and springs back when lightly touched. Invert pan into a cooling rack until cake is cooled.