I will never get tired of baking or eating chiffon cake. There’s something extremely satisfying about baking this cake especially when you watch it rise to a beautiful height. This cake is light, fluffy, moist and with delicate citrus flavor. I will normally eat it plain but you can always frost it with icing.
1 3/4 cups Flour
1/4 tsp of salt
1 tsp baking powder
6 egg yolks
1/2 cup of sugar
3/4 cup citrus juice (orange, lemon, grapefruit)
2 tsp lemon zest
1 tsp orange zest
1/4 cup of vegetable oil
3/4 cup of sugar
6 egg white
1 tsp of cream of tartar
1. Pre-heat oven to 350 degree F. Sieve all the (A) ingredient in a mixing bowl until well combined. 2. Mix ingredient (B) until well blended and then add in ingredient (A) and mix until smooth. Set it aside.
3. Beat ingredient (C) in mixer on high speed until stiff peak. It should not fall out when you turn the mixing bowl over. Fold 1/3 of the egg whites into the egg yolks mixture and continue to do so until egg whites is finish. Remember to fold in gently until well mixed.
4. Pour batter into ungreased 10" tube pan and bake for an hour or used a bamboo skewer to test the cake. Just insert the skewer into the center of the cake and it should come out clean.
5. Invert cake and let it cool complete in the pan. When is cool, run a sharp knife along the side of the pan to remove the cake.