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Golden Citrus Chiffon Cake

Source of Recipe


From "Great Cakes" by Carole Walter






List of Ingredients



• 2-1/4 cups sifted cake flour
  
• 1 Tbsp baking powder
  
• 1/2 tsp salt
  
• 5 large egg yolks
  
• 1 large egg
  
• 1-1/3 cups superfine sugar, divided
  
• 1/2 cup safflower or other vegetable oil
  
• 2 tsp grated navel-orange zest
  
• 2/3 cup orange juice
  
• 4 tsp fresh lemon juice
  
• 6 large egg whites
  
• 1/4 tsp cream of tartar
  
• .
  
• Orange Glaze (optional; see Note)
  






Instructions



1. Position rack in lower third of the oven and preheat to 325° F. Sift together the flour, baking powder and salt and set aside.
   
   
2. Put the egg yolks and whole egg in the large bowl of an electric mixer. Beat on medium-high speed for 3 minutes. Add 1 cup sugar, 1 tablespoon at a time, taking 4 to 5 minutes to blend it well. The mixture should be thick and light yellow. Pour in the oil in a slow, steady stream with the mixer running. Add orange and lemon rinds and beat 1 minute. Reduce speed to medium-low. Combine lemon and orange juices. Add to yolk mixture alternately with flour mixture, beginning and ending with flour. Scrape the bowl and beat 10 seconds longer. Set aside.
   
   
3. Wash and dry beaters. In a clean mixing bowl, whip egg whites on medium speed until frothy. Add cream of tartar, increase speed to medium-high, and whip until whites form soft peaks. Add 1/3 cup sugar, 1 tablespoon at a time, to form a glossy, soft meringue. Whip 1 minute longer. Fold one-quarter of the yolk batter into the whites with a wide rubber spatula, then fold the whites into the yolk mixture, turning batter with spatula to mix lightly but thoroughly.
   
   
4. Spoon batter into a 10-inch angel food or tube pan with removable bottom. Center pan on oven rack and bake 60 to 65 minutes, until golden brown and springy to the touch.
   
   
5. Remove pan from oven and immediately invert onto a cake rack, or balance on an upside-down funnel. Let cool completely. Run a thin knife around the inside of the pan and around the tube. Lift the cake out by the tube, invert on a plate, and remove the tube section. Glaze, if desired.
   
   Makes 1 (10-inch) cake.
   
   .........
   
   NOTE
   
   To make an orange glaze: Beat together 4 tablespoons unsalted butter, 4 tablespoons orange juice, and 2 cups sifted powdered sugar. Add 1 more tablespoon orange juice if needed to make a smooth glaze. Spread over top of cake, letting extra run down the sides.
   
   (Glaze recipe from "Baking Illustrated" by the editors of Cook's Illustrated.)