Preheat oven to 350°. Combine first 4 ingredients in bowl of a heavy-duty electric stand mixer. Make a well in center of flour mixture; add oil, egg yolks, and orange juice. Beat at medium-high speed 3 to 4 minutes or until smooth. Stir in zest.
Beat egg whites and cream of tartar at medium-high speed until stiff peaks form. Gently fold into flour mixture. Spoon batter into 3 greased and floured 9-inch round cake pans.
Bake at 350° for 17 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
Spread Lemon-Orange Buttercream Frosting between layers and on top and sides of cake.
@Jenn54 - i baked this cake tonight, i haven't tasted it yet, but one thing I noticed...I've never used cake flour until tonight and I'm a BIG baker, so I was very excited to try this, so i was reading the cake flour box and it said to sift the flour 1 time BEFORE Measuring, so you actual sift 2x, sift 1 x before measuring then sift it again to fine it out again. Well it's a good thing I did this because i ended up with nearly an entire 1/2 cup of extra flour, that would definately make your cake dense and heavy.
I made this cake twice and both times came out AMAZING! Not just to me but to all my guests. It was not dry or solid like others are saying. But came out perfectly moist and the frosting was just delicious! I'm making it again tonight for a party and can't wait to dig in!
I've been baking cakes, pies and pastries for 45 years, but I'm sorry this has to be the worst cake ever. I followed instructions to the letter but the resuslting cake was solid, heavy and would have done justice as a doorstop - nothing like its "Chiffon" name. The icing was delicious however, although I cut back drastically on the 1 cup of butter using only two tablespoons and adding more lemon juice to make a spreading consistency. As the cake was inedible we scraped off the icing and used it as an ice cream topping. I've never ever given a bad review before, but just had to this time.
Delicious - everyone raved about it! The texture of the cake seems just right - it seems more like a "bakery cake" than "mix cake" in denseness, but tender and flavorful - and the icing complemented it perfectly!
I made this cake for Easter dinner, and am tossing the recipe and the rest of the cake. It was beautiful, smelled delicious with all the fresh citrus zest, and the cake was dry as a bone. It was light -- but dry. Not like any other chiffon cake I have ever made -- and I have been cooking for almost 60 years now.
For those who want to try it -- pay attention to the frosting recipe (which is yummy, BTW). It calls for 32 ounces powdered sugar -- that is 2 boxes, not one. I might keep the frosting recipe.
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