It's unusual to butter and flour the pan when making a chiffon cake, but we liked the delicate crust that resulted. Because we did it this way, the cake must be cooled, inverted, on a rack, not on a bottle (the usual procedure for chiffons), or it will fall right out of the pan!
Don't be tempted to substitute lemon juice for orange juice in the recipe, as the cake will not be as tender.
Recipe information
Yield
Serves 6
Ingredients
Special equipment:
Accompaniment:
Preparation
Step 1
Preheat oven to 350°F. Butter and flour pan, knocking out excess flour.
Step 2
Into a large bowl sift together flour, 1/2 cup granulated sugar, baking powder, and salt. Separate eggs. In a small bowl whisk together yolks, oil, orange juice, zests, and vanilla and whisk mixture into flour mixture until batter is smooth.
Step 3
In another large bowl with an electric mixer beat whites with cream of tartar until they just hold soft peaks. With mixer on low speed gradually add remaining 1/4 cup granulated sugar and beat until whites hold stiff, glossy peaks. Stir about one third whites into batter to lighten and fold in remaining whites gently but thoroughly. Spoon batter into pan (batter will reach top of pan).
Step 4
Bake cake in middle of oven until golden and a tester comes out clean, about 40 minutes. Immediately invert pan onto a rack and cool cake completely in pan upside down on rack. Run a thin knife around outer edge of pan and turn cake out of pan onto a serving plate. Cake may be made 2 days ahead and kept in an airtight container at cool room temperature.
Step 5
Sprinkle cake with confectioners' sugar and serve, sliced, with syrup.
