This Citrus Chiffon Cake is so light, fluffy and moist with a nice hint of citrus flavor!
When my grandma asked me to make a butterless treat for her friends the other day, I was so happy when I found this recipe. Not too sweet, yet moist with a scrumptious lemon/orange flavor, my grandma came back later and told me the four of them had eaten it all!
Many people get intimidated by chiffon cakes but the key to making the perfect chiffon cake is to be careful not to deflate the batter when folding in your egg whites. That, and also remembering NOT to grease the cake pan. This is all to ensure that the cake rises nice and high, and doesn’t deflate once you pull it out of the oven
This cake pairs so nicely with a cup of tea!
This recipe was adapted from Jenny Can Cook‘s recipe:
INGREDIENTS:
- Zest of (1 or 2) large oranges + one lemon
- Juice of 1-2 oranges + water up to ¾ cup (based on how juicy oranges are and desired orange flavor)
- 120ml (1/2 cup) oil
- 6 egg yolks
- 1 tsp vanilla
- 6 egg whites
- 250g all-purpose flour
- 180g granulated sugar
- 1 tbsp baking powder
- ¼ tsp salt
- ½ tsp cream of tartar
METHOD:
- Preheat oven to 162◦C / 325◦F.
- In a small bowl combine juice, zest, egg yolks, oil and vanilla.
- In a large bowl sift together flour, granulated sugar, baking powder and salt
- Add the wet ingredients into the dry and beat with an electric mixer for one minute.
- With clean beaters, beat egg whites with cream of tartar until stiff peaks form
- Fold 1/3 of egg whites gently into the flour mixture. Add remaining egg whites and continue folding gently (being careful not to knock out air) until no more streaks remain.
- Pour into an UNGREASED pan. Bake for 60 minutes. (if it’s browning too much make a tent out of aluminium foil and place over the cake)
- Immediately remove from the oven and invert onto a funnel. Cool completely before running a knife along the edges and removing from tin.
Bake Babble 