Lemon-Orange Chiffon Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve this decadent Lemon-Orange Chiffon Cake at your next ladies' luncheon and wow the crowd with edible flowers. Take your pick . Ingredients:
2 1/2 cups sifted cake flour |
1 1/3 cups sugar |
1 tablespoon baking powder |
1 teaspoon salt |
1/2 cup vegetable oil |
5 large eggs, separated |
3/4 cup fresh orange juice |
3 tablespoons orange zest |
1/2 teaspoon cream of tartar |
lemon-orange buttercream frosting |
garnishes: edible flowers, kumquat slices |
Directions:
1. Preheat oven to 350°. 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.
2. 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.
3. 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).
4. Spread Lemon-Orange Buttercream Frosting between layers and on top and sides of cake.
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