Monday, December 02, 2013

Citrus Chiffon Cake

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.


Gee® said...

wow! yummy!

Shereen said...

Did you just used plain flour? It rose beautifully without any cracks!

QembarDelites said...

Been a while since I last bake chiffon cakes, got to try it soon if not rusty already:P Yours is so lovely and without cracks!

PH said...

Gertrude, I agree that it is always a thrill to watch a chiffon cake rise in the oven! I would love to try this citrus flavour.

Kimmy said...

Hi Gertrude, great idea to combine the 3 citrus juices together. Bookmarked to try. Thanks for sharing.

ann low said...

This must be a lovely soft cake, full of citrus flavour. Love it!

Elin Chia said...

Gert, Give me some tips when we meet up .i am never successful When baking this. It either collapse or crack ;(

Sokehah cheah said...

Can't see any cracks on your cake...thumbs up! My chiffon cakes will usually crack up a bit. Bookmarked your recipe!

ICook4Fun said...

Gee, thank you.

Shereen, yeap just regular AP flour.

Jeannie,thank you.

Phong Hong, this is my favorite flavor for cakes :)

Kimmy, hope you like it.

Ann, yes especially with the extra zest in it :)

Elin, no problem. We can even bake together :)

Cheah, thank you :)

Sonia ~ Nasi Lemak Lover said...

beautiful chiffon! I have so long did not bake one..