Sunday, March 13, 2011
Cooking Light's Citrus Chiffon Cake
I wanted to bake a cake but I was looking for a recipe that was light and worthy of serving to guests. I found this Cooking Light recipe, I think it is from the June 2005 issue. The citrus is not overpowering, just the right balance. I don't think the cake would be that good without it. And good variation would be lime or key lime with the orange or lemon. I made a thin powdered sugar icing with orange juice in place of milk and drizzled over each slice. YUM. I can also picture this served with fresh strawberries or any berry that's your favorite. Lots of plans for this one, let me know if you try it!
1 1/2 tsp. baking powder
1/2 tsp. salt
8 oz. sugar (about 1 cup), divided
6 oz. sifted cake flour (about 1 3/4 cups)
1 Tbs. grated orange rind
1/2 cup fresh orange juice
1 Tbs. grated lemon rind
5 Tbs. canola oil
1 1/2 tsp. vanilla
3 large egg yolks
8 large egg whites
3/4 tsp. cream of tartar
2 tsp. powdered sugar
Preheat oven to 325°
A couple of notes, I have a postal scale so I measured out this recipe in ounces, like it says to. I also used a silicone angel food cake pan and I think this would work well in a bundt pan if you have one. 158 calories and 5.3 grams of fat per serving.
Combine baking powder, salt, 7 ounces of the sugar and all the flour in a large bowl. Stir with a whisk until the mixture is well combined.
Combine orange rind, orange juice, lemon rind, canola oil, vanilla, and egg yolks in a medium bowl, stirring with a whisk. Add rind mixture to flour mixture, stirring until smooth.
Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining 1 ounce of sugar, beating until stiff peaks form. Gently stir one-forth of the egg white mixture into the flour mixture; gently fold in remaining egg white mixture.
Spoon batter into ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 325° for 45 minutes or until cake springs back lightly when touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto plate and dust with powdered sugar before serving.