Lemon-Orange Chiffon Cake

Lemon-Orange Chiffon Cake Recipe
Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Serve this decadent Lemon-Orange Chiffon Cake at your next ladies' luncheon and wow the crowd with edible flowers. Take your pick at crystallizedflowers.com.

Yield:

Makes 12 servings

Recipe from

Recipe Time

Hands-on: 30 Minutes
Total: 2 Hours, 10 Minutes

Ingredients

2 1/2 cups sifted cake flour
1 1/3 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
5 large eggs, separated
3/4 cup fresh orange juice
3 tablespoons orange zest
1/2 teaspoon cream of tartar
Garnishes: edible flowers, kumquat slices

Preparation

1. 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.

2. 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.

3. 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).

4. Spread Lemon-Orange Buttercream Frosting between layers and on top and sides of cake.

Note:

March 2012
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