Monday, October 19, 2009
" ORANGE-LEMON CHIFFON CAKE "
2 - 1/4 cups sifted cake flour
1 - 1/2 cups sugar
1 teaspoon salt
1 tablespoon baking powder
1/2 cup oil
6 egg yolks, room temperature
1 cup orange juice
2 tablespoons grated orange peel
1 teaspoon vanilla
1 tablespoon lemon juice
8 egg white, room temperature
1/2 teaspoon cream of tartar
Preheat oven to 325 F.
Sift flour, sugar, salt and baking powder into a medium size bowl. Make a well in center. Add oil, egg yolks, orange juice and peel, vanilla and lemon juice. Beat until satiny smooth.
In a large bowl, beat egg whites and cream of tartar until stiff peaks form. Whites should be stiffer than for angel food cake.
Using a rubber spatula, gently fold egg whites, 1/4 at a time, into yolk batter just until blended. Pour into a ungreased 10 - inch bundt pan.
Bake in a preheated oven for 55 minutes. Increase temperature to 350 F. Bake 10 minutes more or until lightly browned and springs back when lightly touched. Invert pan into a cooling rack until cake is cooled.
Makes: 1 - 10 - inch bundt cake.
Notes: It is important to use correct measurements of eggs in this recipe. If using eggs other than large eggs, should measure 1 cup egg whites and 1/2 cup plus 1 tablespoon egg yolks. Separate eggs white cold; let stand until room temperature before mixing.
A 10 - inch tube pan can be used.