Lemon Orange Chiffon Cake

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Lemon Orange Chiffon Cake

Ingredients

Cake

6 large eggs, separated
1/2 cup vegetable oil
2 teaspoons fresh lemon juice
2 teaspoons lemons + orange zest
1 teaspoon orange extract
3/4 cup cold water
2 cups cake flour, sifted
1 tablespoon baking powder
1/2 teaspoon salt
1 cup Imperial Sugar Extra Fine Granulated Sugar
1/2 teaspoon cream of tartar
1/2 cup Imperial Sugar Extra Fine Granulated Sugar

Filling

2/3 cup Lemon Curd

Lemon Whipped Cream Frosting

1 1/2 cups heavy whipping cream
2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
2 tablespoons lemon curd

Garnish

1 tablespoon lemon + orange zest
1 orange or lemon thinly sliced

Directions

Preheat oven to 350°F. Grease and flour a fluted bundt pan. Set aside.
In large bowl, whisk egg yolks, vegetable oil, lemon juice, both zests, orange extract, and water together.
In separate bowl, sift flour, baking powder, salt, and 1 cup of sugar together.
Add wet ingredients into dry ingredients by making a well in dry mixture. Mix until smooth and set aside.
In a separate bowl using a hand mixer, beat egg whites and cream of tartar until light and foamy. Slowly add in remaining 1/2 cup of sugar, beating until stiff peaks form. Gently fold egg white mixture into cake batter.
Pour batter into prepared bundt pan and bake for 45 minutes until golden brown and cake springs back when touched.
Allow cake to cool for 15-20 minutes in pan. Place a plate over the pan and invert cake pan to remove. Carefully cut cake horizontally into three layers with a large serrated knife.
Generously spread lemon curd onto each bottom and middle layer and place final layer on top to carefully reassemble cake.
Make frosting by whipping together heavy cream and sugar in large bowl until stiff peaks form. Gently fold in lemon curd and combine.
Gently frost entire cake with frosting and garnish with lemon and orange zest as well as orange and/or lemon slices.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Ashley Schoenith @heirloomedblog.

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