Chiffon cakes are made with oil rather than butter or shortening, making them moist and light in texture. With flecks of fresh citrus, this one is good on its own, or served with sliced fresh fruit.
7 large eggs, separated 1 teaspoon fresh lemon juice 11⁄2 cups granulated sugar, divided 2 cups unbleached all-purpose flour * 1 tablespoon baking powder 1⁄4 teaspoon salt 1 tablespoon finely chopped lemon zest 1 tablespoon finely chopped orange zest 3⁄4 cup fresh orange juice 1⁄2 cup flavorless vegetable oil (or use a nut oil such as almond or walnut) 11⁄2 teaspoons vanilla extract 1 teaspoon almond extract powdered sugar for dusting, or Orange Apricot Glaze (recipe listed under Sauces and Dressings).
Nutritional information per serving (based on 18 servings): Calories 194 (37% from fat) • carb. 27g • pro. 3g • fat 10g • sat. fat 1g • chol. 83mg • sod. 282mg • calc. 93mg • fiber 0g
Preheat oven to 325°F. Have ready a 10-inch angel food or tube pan (preferably one that is one piece). Place the egg whites in a large, clean stainless or glass mixing bowl. Using Speed 3, whip egg whites until frothy and foamy, about 30 seconds, then add lemon juice. Continue to whip until thick and opaque, about 3 minutes, adding 1⁄2 cup of the sugar gradually to the egg whites. Continue to whip until stiff and glossy, about 7 minutes total. Reserve. Place the remaining 1 cup of the sugar, the flour, baking powder, and salt in a large mixing bowl. Insert mixing beaters. Mix on Speed 1 to blend and aerate, 10 seconds. Place the egg yolks, zests, juice, oil, and extracts in a medium bowl. Mix on Speed 2 for 30 seconds; scrape the bowl. Make a well in the center of the dry ingredients. Add the liquid/yolk mixture and mix using Speed 2 until batter is smooth, about 1 minute. Stir 1 cup of the egg whites into the batter using a spatula, then gently fold the remaining egg whites into the batter one third at a time. Gently spoon into the prepared pan and bake in the preheated oven for 60 minutes, until a cake tester comes out clean when tested. Invert the pan immediately onto a wire rack and let the cake cool completely in the pan upside down on the rack. This will take about 21⁄2 to 3 hours. Run a long thin knife around the outer and tube edges of the pan and turn the cake out of the pan onto the rack. Use a long wooden skewer to loosen the cake from the center tube. Remove cake from pan. Wrap in plastic wrap and store at room temperature for up to 2 days or refrigerate up to 4 days. (Cake may be also be double-wrapped and frozen – thaw before serving.) Dust with powdered sugar before serving – serve with a drizzle of the Orange Apricot Glaze (recipe listed under Sauces and Dressings).
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