Lemon~Lime Chiffon Cake

Chiffon cake is a very light, airy like it's cousin, Angel Food, but with the exception of using the whole egg (separated), oil, and baking powder.   I find that Chiffon, with these additions creates a very moist cake that unlike tradition cakes tend to dry out in a few days.  It was invented, in 1927 by Harry Baker, a California insurance agent who turned to catering for a living.  He kept the secret of this cake for 20 years until he sold it to General Mills.  It was GM that gave it the name--Chiffon.

The Chiffon cake tends to be lower in saturated fat with the substitution of oil, potentially making them healthier than the butter cakes we normally make.  They are usually served with fruit sauces or chocolate or fruit fillings.  I decided to take my Angel Food Loaf pan for a "spin" and substitute it for the usual tube pan used when I got a hankering to make this dessert that will be wonderful for Spring or your Easter table.

[I need to stress that this cake needs smooth sides to climb to its height, so using a decorative Bundt pan will not work.  You do not grease the pan (just like Angel Food) so the cake will tend to stick and not release from it. ]

Lemon~Lime Chiffon Cake
6 large eggs, separated
1/2 cup Canola or Vegetable Oil
1/2 cup juice (I did 2 large lemons and 2 limes)
zest from all the citrus

1/4 cup water
2 1/4 cups of Queen Guinevere Cake Flour
1 1/2 cups granulated sugar
1 T baking powder
1 tsp. fine Sea Salt
1/2 tsp. Cream of Tartar

Preheat oven to 325F-degrees.  Use a Tube pan, with a removable bottom or the Angel Food Loaf pan with a piece of parchment on the bottom like I did.

Separate eggs.  Place the whites in a bowl of a stand mixer and use the whisk attachment.  Place the yolks in a large bowl.

Use a balloon whisk to mix the yolks, then add the oil, juice, zest and water and whisk again.  Sift the dry ingredients (flour, sugar, baking powder and salt) onto a piece of parchment.  Use a rubber spatula to incorporate the dry ingredients into the yolk mixture.

While you are incorporating the dry ingredients into the yolks, turn on your stand mixer on low to beat the whites until frothy.  Add the 1/2 tsp of Cream of Tartar to the whites and turn the mixer slowly from medium to high to whip.  You want a stiff meringue, but not dry.

The test is to turn the bowl upside-down over your head and the whites should not fall out;-D I would suggest you test by using a spatula to scoop some up, then turn the spatula upside down!

Take some of the whites and gently stir them into the yolk mixture to "lighten" it up.  Next, spoon the whites into the yolks and FOLD (cut a spatula down the center and pull up and over while you keep turning the bowl).  

 You should have a very light batter.  Spoon this into your prepared pan.

Bake in a preheated oven for 45 minutes or until it's golden brown and a tester comes out cleanly.

Remove from oven and turn your pan upside down for 30-45 minutes--gravity and cooling will release the cake, plus both these pans have "feet" on them to allow for cooling.

I'm limited on serving platters, since most are still packed away for the next move, but I did have these galvanized tray that I thought was appropriate.  I made a glaze for the top to finish it off.

Glaze:
2 cups Confectioners' sugar
2 T juice (combination of lemon/lime)
1-2 T hot water
1 T Light Karo syrup

Mix glaze ingredients together and pour over cake.  Additionally, I made up a recipe of Lemon/Lime curd and serve a dollop with Strawberries. 

After 5 days of glorious Spring weather, today it's only going to be in the 40s--the roller coaster continues, but this beautifully, delicious cake makes me believe that Spring is around the corner for good.  Enjoy!