Posted in Cake, Chiffon Cake, Orange,Lemon,Line

Traditions- Traditional Chiffon Cake

Every spring and summer my grandmother made a delicious chiffon cake her recipe called for 1 1/3 cups powdered sugar , but I cut the powdered sugar back to 2/3 of a cup and then I tried swerve and use it.

Swerve is a sugar substitute I bought the one for powdered sugar and loved it.

Chiffon Cake
5 extra large eggs or 7 regular size eggs
2/3 cup powdered sugar or sugar-free version swerve powdered sugar
3/4 cup of oil
3/4 cup of any juice. orange, lime , lemon
3/4 tsp baking powder
zest from the fruit – orange, lemon, lime
1.5 cups cake flour.(sifted)
I like King Arthur brand Cake flour.

In one bowl Beat whites with half sugar til really stiff and glossy
In another bowl beat the yolks, oil, juice, flour, other half of sugar, baking powder for 3-4 minutes.
Add the zest and gently fold egg white.
Pour into an UNGREASED ANGEL FOOD BUNDT PAN.

Tap pan on counter to release air bubbles.


Tip pour mixture on one side of pan and let it flow around on its own or you will trap big air bubbles.
You can then even it out with a spatula.

Bake at 350 degrees Fahrenheit

About 1 hour.


Touch test only for doneness
Don’t pierce the cake to test at all as you will cause this cake to deflate.

Once baked immediately invert angel cake pan over and leave in pan for at least 3 hours.

Cake must be completely cool.
Cut sides with knife to loosen off sides and run skewer around mid cone.
Tip then slide knife around bottom of tin. Put on plate.

It’s a delicious and light cake. You cannot use a normal pan and do not use nonstick spray

It needs to use sides to stick and rise. When inverted(upside down)
It stretches cake so it doesn’t collapse

 

You can top with powder sugar or leave it plain which is how we like it plain.

You can also makes glaze

1/2 cup powder sugar 2 teaspoons orange zest and 2-3 tablespoons orange juice mix and drizzle over cake.

Enjoy

Tips

If you go sugar-free you can substitute swerve version of powdered sugar
You can make your own cake flour
 
Make Cake Flour at Home
  1. For every 1 cup of all-purpose (AP) flour, remove 2 tablespoons of AP flour.
  2. Add 2 tablespoons of cornstarch for every 1 cup of AP flour. Basically you’re replacing the 2 tablespoons of AP flour taken out.
  3. Sift 3-5 times and it’s ready-to-use cake flour.
1 cup cake flour = 120 grams

 

Orange 🍊