Glazed Clementine Chiffon Cake
- Servings: 12
- For the cake:
- 1 1/2 cups unsifted cake flour
- 1 cup granulated sugar, divided
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 large eggs, at room temperature
- 1/2 cup vegetable oil
- 1 tablespoon finely grated clementine zest
- 2 1/2 teaspoons finely grated lemon zest
- 1/2 cup freshly squeezed and strained clementine juice
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon fresh lemon juice
- For the glaze:
- 1 1/2 cups powdered sugar
- 2/3 cup freshly squeezed and strained clementine juice
- 1/4 cup freshly squeezed and strained lemon juice
- 1 tablespoon unsalted butter
- 1/4 teaspoon pure vanilla extract
- Position a rack in the middle of the oven and preheat it to 350 degrees. Have ready a 10-inch tube pan with a removable bottom.
- In a large bowl, sift together the cake flour, 2/3 cup of the sugar, the baking powder, baking soda and salt. Separate the eggs, placing the whites in one large bowl and 5 of the yolks in another (use the remaining yolk for another purpose). Whisk together the yolks, oil, clementine zest, lemon zest, clementine juice and vanilla until well-blended. Gradually whisk the flour mixture into the yolk mixture just until it's smoothly incorporated. Set aside.
- Add the lemon juice to the egg whites. With an electric mixer, begin beating the egg whites on low speed, them raise the speed to medium for about 2 minutes, or until soft peaks begin to form. Add the remaining 1/3 cup sugar to the whites as they are whipping, a tablespoon at a time. Once all the sugar is incorporated, raise the speed to high and whip for 1 to 3 minutes more, until the whites hold firm peaks that still have a moist appearance--do not overbeat or they will be very difficult to incorporate. Whisk about a third of the whites into the yolk mixture, then gently fold in the remaining whites, stopping at soon as there are no streaks of white left in the batter.
- Scrape the batter into the pan and smooth out the top. Bake until a cake tester in the thickest part comes out clean, about 30 to 40 minutes. Immediately invert the cake onto a wire rack, or a countertop if the pan has feet, and let cool completely, at least 1 hour. Run a thin knife along the edges of the pan to release the cake. Cover a large plate with a sheet of plastic wrap and spray it lightly with cooking spray to prevent the top of the cake from sticking, and invert the cake onto the plate before turning the cake back onto a final serving platter or cake stand. Tuck strips of parchment paper under the cake to protect the platter from wayward glaze.
- To make the glaze, whisk together the powdered sugar, clementine juice and lemon juice in a medium saucepan. Bring it to a boil over medium-high heat, stirring occasionally, and boil for 4 minutes. Remove from the heat and whisk in the butter and vanilla. Let the glaze stand until it cools and thickens slightly, about 10 minutes. Slowly pour the glaze over the cake, letting it drip down the sides. This cake keeps well at room temperature in a covered cake dome for up to 3 days.
Adapted from The All-American Dessert Book If you don't have clementines, fret not. Any kind of sweet, orange-y citrus will do: navel oranges, tangerines, satsumas, tangelos, what have you. Whenever a recipe calls for zest, like this one, I like to seek out organic fruit just so I don't have to worry about scraping a whole lot of pesticides into the mix.