Lemon orange chiffon cake

By á-39535

desserts

Ingredients

• Cake:
• 2 1/2 cups cake flour (sifted)
• 1 1/3 cups granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 5 large eggs (separated)
• 3/4 cup orange juice (fresh)
• 3 tablespoons orange zest
• 1/2 teaspoon cream of tartar
• Frosting:
• 1 cup butter (softened)
• 3 tablespoons orange zest
• 1 tablespoon lemon zest
• 1 powdered sugar (32 ounce)
• 3 tablespoons fresh lemon juice
• 5 tablespoons orange juice (fresh)

Details

Adapted from getmecooking.com

Preparation

Step 1

Preheat oven to 175ºC / 350ºF.

Combine first 4 ingredients in bowl. 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 and light with an electric mixer. Stir in zest.

In a separate bowl, beat eggs whites and cream tartar at medium-high speed until stiff peaks form. Gently fold into flour mixture.

Spoon batter in to 3 greased and floured 9" round cake pans.

Bake 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.)

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 tablespoon additional orange juice, 1 teaspoon at a time until desired spreading consistency is reached.

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