Citrus Chiffon Cake Recipes

LEMON CHIFFON CAKE

Steps:

• Heat oven to 325 degrees and have ready an ungreased 7-inch tube pan. In a medium bowl, sift together flour, baking soda, salt, and 3/4 cup granulated sugar; set aside.
• In a large bowl, whisk together egg yolks, vegetable oil, 1/3 cup water, lemon juice, lemon zest, and vanilla. Add reserved dry ingredients, and beat until smooth.
• In the bowl of an electric mixer, beat egg whites on medium speed until foamy. Add cream of tartar; beat on high speed until soft peaks form, about 1 minute. Gradually add remaining tablespoon of granulated sugar; beat on high speed until stiff peaks form, about 2 minutes.
• Gradually fold egg-white mixture into the batter; start by folding in 1/3, then fold in the remaining 2/3. Pour batter into pan. Using an offset spatula, smooth the top. Bake until a cake tester inserted in the middle comes out clean and the cake is golden, about 45 minutes.
• Remove cake from oven; invert the pan over a glass soda bottle for 2 hours to cool. Turn cake right-side up. Run a table knife all the way down between cake and pan; invert again, and remove cake. Dust cake with confectioners' sugar before serving.

LEMON CHIFFON CAKE

Steps:

• Preheat oven to 325°., Sift flour, sugar, baking powder and salt together twice; place in another large bowl. In a small bowl, whisk egg yolks, water, oil, lemon zest and vanilla until smooth. Add to flour mixture; beat until well blended., Add cream of tartar to egg whites; with clean beaters, beat on medium speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 50-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1 hour., Run a knife around sides and center tube of pan. Remove cake to a serving plate., In a small bowl, combine frosting ingredients; beat until smooth. Spread over cake.

CITRUS CHIFFON CAKE

Steps:

• Preheat oven to 350°F. Butter and flour 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.

LEMON CHIFFON CAKE

Steps:

• In a bowl, sift together flour, SPLENDA, baking powder and salt.
• Make a well in centre of flour mixture.
• Add ingredients to well in the following order: oil, egg yolks, water, lemon rind and juice.
• Beat with mixer at medium speed until smooth.
• Beat egg whites with cream of tartar until very stiff peaks form.
• Add batter and fold in gently.
• Pour into ungreased 10-inch (25 cm) tube pan or non-stick Bundt pan.
• Bake at 325F (160C) for about 50 minutes.
• Invert pan and cool for 45 minutes.
• Gently loosen cake from pan.
• LEMON GLAZE: Mix 1/2 cup (125 mL) icing sugar and about 1 Tbsp (15 ml) lemon juice, until smooth Drizzle over cooled cake.

CITRUS CHIFFON CAKE

Steps:

• Adjust oven rack to lowest position. Preheat oven to 325.
• Sift flour, sugar, baking powder and salt into large bowl.
• Make a wide well in center. Add oil, then egg yolks, orange and lemon peels and juice. Whisk until smooth; set aside.
• Beat egg whites in large mixer and beat to stiff peaks. Gradually pour in yolk mixture in thin, steady stream; fold in gently.
• Pour batter into ungreased 10-inch tube pan. Bake 55 minutes or until toothpick inserted halfway between tube and side of pan comes out clean and cake springs back when touched gently. Immediately invert pan onto a funnel or bottle; let stand until completely cool.
• To loosen, run metal spatula or knife around side and tube. Invert onto serving plate and remove pan. Sprinkle with confectioners sugar.

FLUFFY CHIFFON CAKE

Steps:

• Preheat the oven to 325°F. Line the bottom of a 10" springform pan with 3" sides with parchment paper cut to fit exactly. Do not grease the sides of the pan.
• Sift together the flour and baking powder into a large mixing bowl. Add 1¼ cups of the sugar and the salt and whisk to combine. In a small bowl, whisk together the oil, egg yolks, water, vanilla, and lemon zest. Make a well in the flour, add the yolk mixture, and then whisk thoroughly and quickly for about 1 minute until very smooth.
• Place the egg whites in a large mixing bowl. Using a mixer fitted with the whisk attachment, beat on medium speed until frothy. Add the cream of tartar or lemon juice and beat on medium-high speed until the whites hold soft peaks. Slowly add the remaining ¼ cup sugar and beat on medium-high speed until the whites hold firm, shiny peaks. Using a rubber spatula, scoop about one third of the whites onto the yolk mixture and fold in gently to lighten the batter. Gently fold in the remaining whites just until combined.
• Pour the batter into the prepared pan, smoothing the top with an offset spatula if necessary. Bake until a cake tester inserted into the center comes out clean, 45-55 minutes. Let cool in the pan (the sides of the pan will help hold the structure of the cake as it cools) on a wire rack. To unmold, run a small, thin knife around the sides of the pan to loosen the cake and then release and lift off the pan sides. Invert the cake, peel off the parchment, and then use as directed in individual recipes. The cake will keep, well wrapped, in the refrigerator for up to 4 days or in the freezer for up to 1 month.