Name: Citrus Chiffon Cake
Yield: Serves 6
Ingredients: 1 cup cake flour (not self-rising); 3/4 cup granulated sugar; 1 teaspoon baking powder; 1/2 teaspoon salt; 3 large eggs; 5 tablespoons canola oil; 1/3 cup fresh orange juice; 2 teaspoons finely grated fresh orange zest; 2 teaspoons finely grated fresh lemon zest; 1 teaspoon vanilla; 1/2 teaspoon cream of tartar; confectioners' sugar for sprinkling; a 1 1/2-quart (about 8-inch) Kugelhupf or bundt pan; Citrus Syrup

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 notes

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