Lemon-Orange Chiffon Cake

Name: Lemon-Orange Chiffon Cake
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 12
Cuisine: Global
Ingredients: 1 Tbsp baking powder; 591 milliliters sifted cake flour; 1 teaspoons cream of tartar; 1 slice Garnishes: edible flowers, kumquat; 5 larges eggs, separated; 177 milliliters fresh orange juice; 3 Tbsps orange zest; 1 teaspoon salt; 315 milliliters sugar; 118 milliliters vegetable oil

You can never have too many dessert recipes, so give Lemon-Orange Chiffon Cake a try. This dairy free recipe serves 12. One serving contains 294 calories, 6g of protein, and 11g of fat. If you have baking powder, orange juice, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 2 hours and 10 minutes.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Combine first 4 ingredients in bowl of a heavy-duty electric stand mixer. Make a well in center of flour mixture; add oil, egg yolks, and orange juice. Beat at medium-high speed 3 to 4 minutes or until smooth. Stir in zest.

Ingredients you will need

Orange Juice

Egg Yolk

All Purpose Flour

Cooking Oil

Equipment you will use

Stand Mixer

Bowl

Beat egg whites and cream of tartar at medium-high speed until stiff peaks form. Gently fold into flour mixture. Spoon batter into 3 greased and floured 9-inch round cake pans.

Ingredients you will need

Cream Of Tartar

Egg Whites

All Purpose Flour

Bake at 350 for 17 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

Equipment you will use

Oven

Spread Lemon-Orange Buttercream Frosting between layers and on top and sides of cake.

Ingredients you will need

Frosting