Citrus Chiffon Cake with Glaze

Here we are in the middle of a beautiful spring. The grass is rampant, the front field hosts a herd of deer in the evenings, and the outdoors beckons. While walking today I heard the cries of eaglets, searched and found the large nest in the top of a nearby Douglas Fir. On our daily hike with the dogs, we found tiny Fairyslippers in the dappled light.

We start to eat lighter foods, the grill gets cleaned up and ready for a season of easy, fresh eating. So as we enter the season of great salads, and al fresco (in the fresh air) dining, it’s nice to know we can still enjoy baking that compliments these lighter meals.

Chiffon cake is so light, and the orange and lemon flavours in this recipe go well with the season. Of course, they also go well with the deep dark days of winter that can use a little cheering up! Keep it on file, and make it when you need a little something to brighten your day.Click here for printable version.

Ingredients

2 c flour

1½ c sugar

1 T baking powder

¼ t salt

7 eggs

¾ c orange juice

½ c vegetable oil

2 t vanilla extract

zest of an orange, chopped finely

zest of a lemon, chopped finely

½ t cream of tartar

Directions

Sift the flour, sugar, baking powder and salt into a bowl large enough to hold all the remaining ingredients as the recipe progresses.

Make a well in the center of the dry ingredients.

Separate the eggs.

In another bowl, beat the egg yolks until thick and lemon-colored. Beat in the orange juice, oil, vanilla, and 1 level tablespoon of each zest (any remainder will be used in the glaze).

Pour the blended liquids into the dry ingredients and stir thoroughly with a wooden spoon until smooth.

In another bowl, beat the egg whites on medium speed until foamy. Add in the cream of tartar and continue beating until stiff peaks form.

Fold the egg whites gradually into the batter, until all is incorporated.

Spoon the batter into an ungreased 10” tube pan.

Bake in the center of the oven at 325° for 55-60 minutes, or until cake springs back when lightly touched.

Immediately invert cake and let cool completely. If your tube pan doesn’t have feet on it, simply invert 3 mugs that are the same height, and let the edge of the pan rest on them as the cake cools.

Using a sharp, somewhat flexible knife, loosen the cake from the sides of pan.

Place the cake on a serving plate that is flat at least as wide as the cake is.

Glaze:

4 T melted butter

2 c icing sugar, sifted

4 T orange juice, room temperature

Remaining zest

Add the melted butter to the icing sugar in a bowl. Stir with a fork or whisk. Gradually add in the orange juice and any remaining zest. Mix thoroughly until smooth.