Post by carnation037 on Feb 8, 2003 19:22:44 GMT -6
It's unusual to butter and flour the pan when making a chiffon cake, but it
makes a delicate crust and that is why the cake must be cooled, inverted, on
a rack, not on a bottle (the usual procedure for chiffons), or it will fall
right out of the pan!
Also, don't be tempted to substitute lemon juice for orange juice in this
recipe, as the cake will not be as tender.
Citrus Chiffon Cake
1 cup cake flour (not self-rising)
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
3 large eggs
5 tablespoons canola oil
1/3 cup fresh orange juice
2 teaspoons finely grated fresh orange zest
2 teaspoons finely grated fresh lemon zest
1 teaspoon vanilla
1/2 teaspoon cream of tartar
powdered confectioners sugar for sprinkling
citrus syrup for topping, (recipe listed under toppings)
Preheat oven to 350. Butter and flour a 1 1/2 quart or 8" bundt pan,
knocking out excess flour.
Into a large bowl sift together flour, 1/2 cup granulated sugar, baking
powder, and salt. Separate eggs. In a small bowl whisk together yolks, oil,
orange juice, zests, and vanilla and whisk mixture into flour mixture until
batter is smooth.
In another large bowl with an electric mixer beat whites with cream of
tartar until they just hold soft peaks. With mixer on low speed gradually
add remaining 1/4 cup granulated sugar and beat until whites hold stiff,
glossy peaks. Stir about one third whites into batter to lighten and fold in
remaining whites gently but thoroughly. Spoon batter into pan (batter will
reach top of pan).
Bake cake in middle of oven until golden and a tester comes out clean, about
40 minutes. Immediately invert pan onto a rack and cool cake completely in
pan upside down on rack. Run a thin knife around outer edge of pan and turn
cake out of pan onto a serving plate. Cake may be made 2 days ahead and kept
in an airtight container at cool room temperature.
Sprinkle cake with confectioners' sugar and serve, sliced, with syrup.
Makes 6 - 8 servings.
makes a delicate crust and that is why the cake must be cooled, inverted, on
a rack, not on a bottle (the usual procedure for chiffons), or it will fall
right out of the pan!
Also, don't be tempted to substitute lemon juice for orange juice in this
recipe, as the cake will not be as tender.
Citrus Chiffon Cake
1 cup cake flour (not self-rising)
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
3 large eggs
5 tablespoons canola oil
1/3 cup fresh orange juice
2 teaspoons finely grated fresh orange zest
2 teaspoons finely grated fresh lemon zest
1 teaspoon vanilla
1/2 teaspoon cream of tartar
powdered confectioners sugar for sprinkling
citrus syrup for topping, (recipe listed under toppings)
Preheat oven to 350. Butter and flour a 1 1/2 quart or 8" bundt pan,
knocking out excess flour.
Into a large bowl sift together flour, 1/2 cup granulated sugar, baking
powder, and salt. Separate eggs. In a small bowl whisk together yolks, oil,
orange juice, zests, and vanilla and whisk mixture into flour mixture until
batter is smooth.
In another large bowl with an electric mixer beat whites with cream of
tartar until they just hold soft peaks. With mixer on low speed gradually
add remaining 1/4 cup granulated sugar and beat until whites hold stiff,
glossy peaks. Stir about one third whites into batter to lighten and fold in
remaining whites gently but thoroughly. Spoon batter into pan (batter will
reach top of pan).
Bake cake in middle of oven until golden and a tester comes out clean, about
40 minutes. Immediately invert pan onto a rack and cool cake completely in
pan upside down on rack. Run a thin knife around outer edge of pan and turn
cake out of pan onto a serving plate. Cake may be made 2 days ahead and kept
in an airtight container at cool room temperature.
Sprinkle cake with confectioners' sugar and serve, sliced, with syrup.
Makes 6 - 8 servings.