Shelly's Recipe

CITRUS CHIFFON CAKE

Category: Cakes

2 1/4 cups cake flour (not self-rising)
1 1/2 cups granulated sugar, divided
1 tablespoon baking powder
1 teaspoon salt
1/2 cup fresh orange juice
1/4 cup fresh lemon juice
1/2 cup vegetable oil
5 large eggs, separated, plus 2 large egg whites
1 tablespoon freshly grated orange peel
1 teaspoon freshly grated lemon peel
1/2 teaspoon cream of tartar

For glaze
1 cup confectioners sugar
1 teaspoon freshly grated lemon peel
1/4 teaspoon vanilla extract
5 teaspoons orange juice

Preheat oven to 325 degrees.

In a large bowl, with wire whisk, stir flour, 1 cup granulated sugar, baking powder and salt. Make a well in center; add juices, oil, egg yolks and fruit peel to well. With wire whisk, stir until smooth.

In a separate large bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form when beaters are lifted. Sprinkle in remaining 1/2 cup sugar, 2 tablespoons at a time, beating until sugar has dissolved and egg whites stand in stiff, glossy peaks when beaters are lifted. With rubber spatula, gently fold 1/3 of beaten egg whites into egg-yolk mixture, then fold in remaining egg whites until blended.

Scrape batter into ungreased 9- to 10-inch tube pan; spread evenly. Bake until cake springs back when lightly pressed, about 1 hour 15 minutes. Invert cake in pan onto large metal funnel or bottle; cool completely. Run thin knife around cake to loosen from pan. Remove from pan and place on cake plate.

Make glaze by combining ingredients and whisking until smooth. Spoon over cooled cake. Makes 16 servings.