Citrus Chiffon Cake
2 1/4 cups sifted cake flour -- not self-rising 1 1/2 cups granulated sugar 1 tablespoon baking powder 1 teaspoon salt 1/2 cup vegetable oil 5 large egg yolks -- at room temperature 1 tablespoon grated orange peel 2 teaspoons grated lemon peel 3/4 cup fresh orange juice 8 large egg whites -- at room temperature 1/2 teaspoon cream of tartar 1 tablespoon confectioners' sugar 1. Heat oven to 325 SectionsAbout Us© Quench Magazine |