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Sunshine Chiffon Cake
Chiffon cakes are made with oil rather than
butter or shortening, making them moist
and light in texture. With flecks of fresh
citrus, this one is good on its own, or
served with sliced fresh fruit.
Makes 16–20 servings
7 large eggs, separated
1 teaspoon fresh lemon juice
1
1
⁄2 cups granulated sugar, divided
2 cups unbleached all-purpose flour*
1 tablespoon baking powder
1
⁄4 teaspoon salt
1 tablespoon finely chopped lemon
zest
1 tablespoon finely chopped orange
zest
3
⁄4 cup fresh orange juice
1
⁄2 cup flavorless vegetable oil (or use
a nut oil such as almond or walnut)
1
1
⁄2 teaspoons vanilla extract
1 teaspoon almond extract
powdered sugar for dusting, or
Orange Apricot Glaze
Preheat oven to 325°F. Have ready
a 10-inch angel food or tube pan
(preferably one that is one piece).
Place the egg whites in a large, clean
stainless or glass mixing bowl. Using
Speed 5, whip egg whites until frothy
and foamy, about 30 seconds, then add
lemon juice. Continue to whip until thick
and opaque, about 3 minutes, adding
1
⁄2 cup of the sugar gradually to the egg
whites. Continue to whip until stiff and
glossy, about 7 minutes total. Reserve.
Place the remaining 1 cup of the sugar,
the flour, baking powder, and salt in
a large mixing bowl. Insert mixing
beaters. Mix on Speed 1 to blend and
aerate, 10 seconds. Place the egg yolks,
zests, juice, oil, and extracts in a medium
bowl. Mix on Speed 2 for 30 seconds;
scrape the bowl. Make a well in the
center of the dry ingredients. Add the
liquid/yolk mixture and mix using Speed 2
until batter is smooth, about 1 minute.
Stir 1 cup of the egg whites into the
batter using a spatula, then gently fold
the remaining egg whites into the batter,
one third at a time. Gently spoon into the
prepared pan and bake in the preheated
oven for 60 minutes, or until a cake tester
comes out clean when tested. Invert the
pan immediately onto a wire rack and
let the cake cool completely in the pan
upside down on the rack. This will take
about 2
1
⁄2 to 3 hours.
Run a long thin knife around the outer
and tube edges of the pan and turn
the cake out of the pan onto the rack.
Use a long wooden skewer to loosen the
cake from the center tube. Remove cake
from pan. Wrap in plastic wrap and store
at room temperature for up to 2 days or
refrigerate up to 4 days. (Cake may be
also be double-wrapped and frozen –
thaw before serving.) Dust with powdered
sugar before serving – serve with a drizzle
of the Orange Apricot Glaze.
Nutritional information per serving
(based on 18 servings):
Calories 194 (37% from fat) • carb. 27g
• pro. 3g • fat 10g • sat. fat 1g • chol. 83mg
• sod. 282mg • calc. 93mg • fiber 0g
* Stir flour, then spoon into measuring
cup. Level off with the back of a table
knife or spatula.
Orange Apricot Glaze
A good way to sweeten your chiffon cake.
Makes
1
⁄2 cup glaze
1
⁄2 cup apricot preserves
2 tablespoons Grand Marnier
®
1 teaspoon fresh lemon juice
Place preserves, liqueur and lemon juice
in a small bowl. Insert the mixing beaters.
Mix on Speed 5 for 1 minute. May use as
is, or for a smoother glaze, press through
a strainer.
Nutritional information per serving
(about 1
1
⁄3 teaspoons):
Calories 28 (1% from fat) • carb. 7g
• pro. 0g • fat 0g • sat. fat 0g • chol. 0mg
• sod. 4mg • calc. 2mg • fiber 0g
10