Citrus chiffon cake

Recipe for citrus chiffon cake

This article was published by: Matthew

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♼ Recipe origin is unknown. Citrus chiffon cake, recipe Rating: 4.4
Number of votes:85 INGREDIENTS:

A:

5 egg yolks (Grade C eggs)

50g castor sugar

100g high ratio/cake/superfine flour

1/2 tsp baking powder

1/2 tsp bicarbonate of soda

40g vegetable oil

Grated rind of 1 orange

Grated rind of 1 lemon

75ml of combined orange and lemon juices

B:

5 egg whites

1/4 tsp cream of tartar

50g castor sugar

METHOD:

1. Preheat oven at 180 deg C.

2. Sift flour, baking powder and baking soda into a mixing bowl.

3. Add egg yolks, castor sugar, vegetable oil and juice into (2). Use a whisk to lightly stir all ingredients until all are combined. Add rind of orange and lemon. Stir gently to incorporate into the mixture.

4. In another clean bowl, whip egg whites and cream of tartar of Ingredients B at medium speed until the egg whites are foamy. Add sugar and whip at high speed until stiff peaks form.

5. Fold 1/3 of whipped egg whites into mixture of Step 3. Then, pour this mixture to the remaining 2/3 of egg whites in the other mixing bowl. Fold lightly with a spatula to combine both mixtures.

6. Pour this mixture into a 21cm tube pan. Bake at a preheated over at 180 deg C for 40-45 minutes or until cake is cooked.

7. As soon as the cake is removed from oven, quickly invert the pan and let it cool.

8. When the cake is completely cool, run a knife around the sides and base of pan to remove the cake.