Looking for something light and refreshing to end a great barbecue – but still want that ‘wow’ factor? Chiffon cake is the answer. It’s a perfect finish to a meal served outside while enjoying the warm July weather. Don’t forget to take advantage of all the local fruits in season and serve them on the side instead of ice cream. These grilled fruits were warm, sweet and delicious. What a yummy complement to the citrus tang of the cake.
I think a chiffon cake is one of my top favourites. I love the air-fulled texture that makes it as light as a cloud. I have tried it with chocolate and vanilla before, but this citrus version is a real winner.
I used orange and lime, but any combination of oranges, lemons or limes will work. Same for the grilled fruits. Use what you have on hand and grill in a pan inside if the barbecue is busy.
Just remember with any “suspended” cake like angel or chiffon, while it is hot out of the oven they need to be immediately turned upside-down to cool.
I couldn’t decide whether to ice the cake with a citrus frosting or a glaze. Both work. The glaze does not photograph all that well, so I have shown a frosting. Both options are included in the recipe, so you choose. Enjoy!
|Citrus Chiffon Cake with grilled fresh fruit|
- 2 limes
- 2 oranges
- 1 tsp vanilla
- 1-3/4 cups pastry flour
- 1-1/2 cups sugar, divided
- 1 Tbsp baking powder
- 1 tsp salt
- 6 egg yolks
- 1/2 cup canola oil
- 7 egg whites
- 1/2 tsp cream of tartar
- Finely grate limes and oranges on a rasp. Measure out 2 tsp of each zest; set aside rest for use in glaze/frosting.
- Squeeze one lime and both oranges into a measuring cup until 3/4 cup of combined juices is reached. Stir in zest and vanilla.
- Preheat oven to 350ºF. Use only an ungreased 10-inch plain sided tube pan – like an angle food pan.
- Stir flour with 3/4 cup of sugar, baking powder and salt.
- Stir egg yolks into the oil.
- Beat egg whites until foamy; beat in cream of tartar. When soft peaks form, gradually add reaming 3/4 cup of sugar until glossy peaks form. Mixture should be smooth and no longer gritty.
- Add juice oil mixtures to flour until well combined. Fold in egg whites until there are no clumps of white remaining, yet batter has some streaks.
- Fill tube pan, smooth top. Bake 55-60 minutes or until tester comes out clean.
- Immediately invert hot cake and cool upside down. When completely cooled, run a knife around to loosen and turn out on to plate.
GLAZE: 2 cups confectioner’s (icing) sugar, 1 Tbsp butter, softened, 1 tsp lime and orange zests, 1 Tbsp liqueur (Triple Sec, Limoncello, Tequila), 2-4 Tbsp juice (lemon, lime, orange). Combine, adding enough juice to allow glaze to drizzle down sides of cake.
FROSTING: 2 cups confectioner’s (icing) sugar, 1/4 cup unsalted butter softened, 1 Tbsp liqueur (Triple Sec, Limoncello, Tequila), 1-2 Tbsp juice (lemon, lime, orange). Combine, adding enough juice to get a spreading consistency.
GRILLED FRUITS: 3 cups of fruits, placed in a grill pan for 2-3 minutes. Toss with 2 tsp of sugar (optional) and 1 tsp liqueur (optional). Serve warm.