Citrus Chiffon Loaf

Citrus Chiffon Cake

Citrus Chiffon Cake

From my story Fall Back: Springy Ahead

- Lightly grease and flour one 9”x5” loaf pan

- Preheat oven to 350˚F

The Ingredients

4 large eggs, separated

2/3 cup granulated sugar

1 tbsp grated lemon zest

¼ canola oil

¼ cup milk

1 tsp vanilla extract

4 tbsp fresh lemon juice (approx 1 lemon)

1 tbsp frozen concentrated orange juice

1 cup cake flour

1 tsp baking powder

¼ tsp salt

The Process

Place the egg yolks in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed until the yolks have thickened slightly and have become pale yellow. Add the milk, oil, sugar and lemon zest, and continue to beat until the sugar has been absorbed.

Add the vanilla, lemon juice, orange juice, and mix briefly to combine.

With the mixer on lowest speed, add the sifted flour and baking powder in two stages, letting the dry ingredients absorb into the egg mixture between each addition.

Transfer the batter to a large mixing bowl, and thoroughly clean the stand mixer bowl.

Change the attachment of the stand mixer to the whisk, and in the clean bowl whisk the egg whites on high speed until they reach stiff-peak stage.

In three stages, fold the egg whites into the batter until combined. Transfer into the prepared loaf pan, and bake in the preheated oven for 25 to 30 minutes, or until golden brown and a toothpick stuck into the middle of the cake comes out clean.

Cool in for 3 to 5 minutes until the cake deflates slightly, and then finish cooling in the pan upside down until completely cooled.

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