Lemon-Orange Chiffon Cake with Buttercream Frosting recipe
|Prep time||45 minutes|
|Cook time||20 minutes|
|Total time||1 hour, 5 minutes|
|Allergy list||Egg, Milk, Wheat|
|Misc||Pre-preparable, Serve Cold|
|Description||The delicate flavors of lemon and orange blend into this beautifully light and slightly spongy chiffon cake.|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
- 2 ½ cups cake flour (sifted)
- 1 1/3 cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup vegetable oil
- 5 large eggs (separated)
- ¾ cup orange juice (fresh)
- 3 tablespoons orange zest
- ½ teaspoon cream of tartar
Preheat oven to 175ºC / 350ºF / Gas Mark 4. Combine first 4 ingredients in bowl of a heavy-duty electric stand mixer. Make a well in center of flour mixture, add add oil, egg yolks, and orange juice. Beat at medium-high speed 3 to 4 minutes or until smooth and light. Stir in zest.
Beat eggs whites and cream tartar at medium-high speed until stiff peaks form. Gently fold into flour mixture.
Bake at 175ºC / 350ºF / Gas Mark 4 for 17 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans and continue to cool on wire rack until cooled completely (about 1 hour.)
For frosting: beat softened butter, orange zest, and lemon zest at medium speed with an electric mixer, 1 to 2 minutes or until creamy. Gradually add 32 ounces of powdered sugar alternately with 3 tablespoons fresh lemon juice and 5 tablespoons orange juice. Beat at low speed until blended after each addition. Add up to 1 tablesppon additional orange juice, 1 teaspoon at a time until desired spreading consistency is reached. Makes about 6 cups of frosting.
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