Ingredients
- SpinneysFOOD super fine icing sugar 250g
- Cream of tartar ½ tsp
- SpinneysFOOD sunflower 120ml
- Lemon juice 5 tbsp
- Grapefruit juice 5 tbsp
- SpinneysFOOD smooth orange juice 5 tbsp
- SpinneysFOOD eggs 6
- Grapefruit zest 1 tbsp
- Cake flour 225g
- SpinneysFOOD extra fine caster sugar 300g
- Lemon 1 tbsp
- Orange zest 1 1/2 tbsp
- Baking powder 1 tsp
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Citrus chiffon cake
American 20 Mins Prep · 55 Mins Cook
- To make the chiffon cake, preheat the oven to 170°C, gas mark 3.
- 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.
- 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.
- 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.
- Fold the meringue through the cake batter, using a metal spoon, in three batches.
- Pour into an ungreased 24cm chiffon tin and bake for 55-60 minutes or until springy to the touch.
- Remove from the oven and immediately invert onto a wire rack. Allow to cool completely.
- 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.
- Spread the glaze over the cooled cake.
- Decorate with dried citrus slices and serve.