Citrus Chiffon Cake
This is one of my all-time favorite foods, After doing some research I found this recipe and I have made it in the past and it is absolutely delicious!
What You'll Need
- zest of one large orange & one lemon
- juice of one orange + water to equal 3/4 cup
- 1/2 cup oil (I use extra light olive oil)
- 6 egg yolks
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 1/4 cups sugar
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup egg whites (about 6) at room temperature
- 1/2 teaspoon cream of tartar
How to Make It
- Preheat oven to 325° F.
- Remove zest from the orange and lemon & set aside.
- Combine orange juice and cold water to equal 3/4 cup.
- In a small bowl, combine juice/water, oil, yolks, vanilla, and zests. Set aside.
- Sift dry ingredients into a large mixing bowl.
- Add juice mixture to flour mixture, beating for one minute with electric mixer on medium. Set aside.
- In another large bowl with clean beaters, beat egg whites with cream of tartar until stiff peaks form.
- Very gently fold egg whites into flour mixture.
- Spread batter into an ungreased angel cake pan. Bake for 60 minutes.
- Cool upside down in pan.
