Saturday, March 7, 2009

Citrus Chiffon Cake

Weighing the flour and sugar guarantees a billowy cake that's light and airy (and worthy of Cooking Light Test Kitchens' highest rating for taste).

16 servings (serving size: 1 slice)

* 1 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 8 ounces granulated sugar (about 1 cup), divided
* 6 ounces sifted cake flour (about 1 3/4 cups)
* 1 tablespoon grated orange rind
* 1/2 cup fresh orange juice (about 1 orange)
* 1 tablespoon grated lemon rind
* 5 tablespoons canola oil
* 1 1/2 teaspoons vanilla extract
* 3 large egg yolks
* 8 large egg whites
* 3/4 teaspoon cream of tartar
* 2 teaspoons powdered sugar


Preheat oven to 325°.

Combine baking powder, salt, 7 ounces sugar, and flour in a large bowl, stirring with a whisk until mixture is well combined.

Combine orange rind and next 5 ingredients (through 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 sugar, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into flour mixture; gently fold in remaining egg white mixture.

Spoon batter into an 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 when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto plate. Sift powdered sugar over top of cake.

Nutritional Information
Calories: 158 (30% from fat)
Fat: 5.3g (sat 0.6g,mono 3g,poly 1.5g)
Protein: 3.3g
Carbohydrate: 24.2g
Fiber: 0.3g
Cholesterol: 38mg
Iron: 1mg
Sodium: 149mg
Calcium: 34mg

source by:
recipes by: Judy Lockhart, Cooking Light
photo: Randy Mayor


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