Honestly, you’ll have to eat just about half of this cake before realizing you have eaten any at all!
Marbled and Banana are some of my favourite Chiffon Cake flavours made occasionally but I’ve been baking the Lemon variety for more years than I wish to disclose. Although its towering height makes for an impressive presentation, this super light, moist cake can certainly hold its own in a delicious trifle or tiramisu. Then there are times when a simple slice topped with strawberries and whipped cream has to be the best dessert ever invented!
Clementine have been on my mind since recently appearing in supermarkets. Even though it’s the beginning of Clementine season it wasn’t until this past week that I came across a little crate of these sweet beauties that didn’t look like last year’s crop. Like most fruit, it needs to be enjoyed in as many ways possible before the season is over!
Last year a quick conversion of my Lemon Ice Cream recipe into Clementine Ice Cream captured the flavour of the season. After searching for a Clementine Chiffon Cake recipe and not quite finding what I was looking for, a few minor changes to my Lemon Chiffon recipe once again captured the essence of Clementine in a most fragrant way. The vibrant Clementine flavour that comes through in this cake is delightful to say the least.
My sweet Clementine… I’m not finished with you yet!
Clementine Chiffon Cake
1 cup (7 to 8 egg whites)
5 egg yolks
2 ¼ cups sifted cake flour (sift before measuring)
1 cup sugar
½ cup sugar (for egg whites)
½ teaspoon cream of tartar
1 tablespoon baking powder
½ teaspoon salt
½ cup vegetable or corn oil
juice of 4 clementines plus enough water to equal ¾ cup
zest of 4 clementines
- Beat egg whites until light then gradually add the 1/2 cup of sugar beating until whites are stiff. Set aside.
- In a large bowl sift together flour, 1 cup sugar, baking powder and salt.
- Make a well in the center of the dry ingredients and add oil, water/ clementine juice, egg yolks and clementine zest. Beat with mixer until smooth.
- Slowly pour egg yolk mixture over egg whites and fold gently until well mixed.
- Pour into an ungreased 10 inch tube pan and bake in a preheated 325 degree F. oven for 55 minutes then raise temperature to 350 degrees F. and bake an additional 15 minutes until top is golden brown or surface springs back when lightly touched.
- Remove from oven and turn pan upside down to cool. (over a bottle or funnel unless pan has metal legs to invert onto.)
- When completely cool run a spatula around inside of pan and center tube to release cake.
Notes, Tips and Suggestions
- If funnel is plastic wrap first in foil before inverting pan over it.
- Make sure no egg yolk gets into the whites as this will prevent the whites from obtaining the maximum volume.
- Cream of tartar helps ensure good egg white volume, if none is on hand a pinch of salt is the next best thing.
- Make sure pan is totally free from any traces of grease to prevent cake from slipping out when inverted.
- Cake must be completely cooled before removing from pan.
- Freezes very well.