Citrus Chiffon Cake Recipe | Myrecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Judy Lockhart
Weighing the flour and sugar guarantees a billowy cake that's light and airy (and worthy of Cooking Light Test Kitchens' highest rating for taste).
Ingredients
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 8 ounces granulated sugar (about 1 cup), divided
- 6 ounces sifted cake flour (about 1 3/4 cups)
- 1 tablespoon grated orange rind
- 1/2 cup fresh orange juice (about 1 orange)
- 1 tablespoon grated lemon rind
- 5 tablespoons canola oil
- 1 1/2 teaspoons vanilla extract
- 3 large egg yolks
- 8 large egg whites
- 3/4 teaspoon cream of tartar
- 2 teaspoons powdered sugar
Instructions
- Preheat oven to 325 °.
- Combine baking powder, salt, 7 ounces sugar, and flour in a large bowl, stirring with a whisk until mixture is well combined.
- Combine orange rind and next 5 ingredients (through egg yolks) in a medium bowl, stirring with a whisk. Add rind mixture to flour mixture, stirring until smooth.
- Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining 1 ounce sugar, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into flour mixture; gently fold in remaining egg white mixture.
- Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 325 ° for 45 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto plate. Sift powdered sugar over top of cake.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon.
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