كيكة الشيفون بالليمون والبرتقال

American 20 Mins Prep · 55 Mins Cook

1. To make the chiffon cake, preheat the oven to 170°C, gas mark 3.
2. Using a stand mixer fitted with a paddle attachment, combine the cake flour, 250g sugar, baking powder, salt and 1 tbsp of the orange, lemon and grapefruit zests. Mix until combined.
3. Separate the egg yolks from the whites. Add the egg yolks, 4 tbsp of orange, grapefruit and lemon juices and oil and beat until smooth.
4. In a separate bowl, whisk the egg whites until foamy, add the cream of tartar and remaining 50g of caster sugar and whisk to make a meringue which forms soft peaks.
5. Fold the meringue through the cake batter, using a metal spoon, in three batches.
6. Pour into an ungreased 24cm chiffon tin and bake for 55-60 minutes or until springy to the touch.
7. Remove from the oven and immediately invert onto a wire rack. Allow to cool completely.
8. To make the glaze, gently whisk the remaining 1 tbsp of orange, lemon and grapefruit juices and 1 tsp of orange zest into the icing sugar to create a lump-free glaze.
9. Spread the glaze over the cooled cake.
10. Decorate with dried citrus slices and serve.

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