Ingredients for a mold of 24 cm in diameter: 270 grams of flour (I used in this case, 150 grams of flour, 70 g wholemeal flour, 50 grams of rice flour) 200 grams of cane sugar, 6 eggs, 50 grams of orange juice, 40 grams of lemon juice, 60 ml of carbonated water, the grated rind of one orange (untreated), the grated rind of one lemon (untreated), 3 tablespoons of clear honey (or acacia or orange blossom), 120 ml of vegetable oil (peanut or sunflower), 20 grams yeast (about 10 g per bag) made from cream of tartar and a pinch of salt.
Prepare in a container all the dry ingredients: flour, sugar, grated peel of citrus fruits, 10 grams of yeast, salt.
Separate the yolks from the whites and whip them until stiff along with 10 grams of cream of tartar baking powder.
Prepare to another container all the liquid ingredients: egg yolks, oil, honey previously dissolved in the orange juice and lemon juice and carbonated water.
Combine the liquid ingredients to the dry ones and mix well with a wooden spoon until the dough is soft and smooth. Mix the ingredients with a tablespoon and movement from top to bottom so as to incorporate air into the dough. Add the egg whites until stiff: begin to incorporate the first half whites with a spoon and with movements from top to bottom and slowly so that you do not unmount and air is incorporated into the dough. Add in the same way also the other half of the egg whites.
The batter will be very soft and will form bubbles during processing.
Pour the batter into the mold Chiffon Cake (no grease it) that will be filled to almost 2/3.
I have, however, used in this case, a Bundt Cake mold (in this case grase the mold). Place the mold in the oven (preheated) at 160 degrees for 50 min-1 hour. The time depends very much on the oven: I did not use to check cooking the toothpick test but I trust more than the view of the surface of the cake and its rising.
When cooked, remove the mold from the oven and immediately turn it over, as with all Chiffon
If using a mold Bundt Cake: This mold, unlike the molds Chiffon, does not have the legs or the top center that keeps it lifted off the floor once it has been turned upside down: I then turned the mold Bundt Cake on a grid … .. and after about 40 minutes … .. the cake came off by itself!
NOTE: I also made this Chiffon citrus with a change, replacing honey with strawberry puree prepared as follows: 6 to 7 medium-sized ripe strawberries, 2 tablespoons water, a teaspoon of sugar. Chop the strawberries with a knife into very small pieces, put them in a glass with water and sugar and let macerate at least half an hour. Mash with a fork pieces of fruits to make them finer. Use the strawberry puree instead of honey in the ingredients. I really like this version because the fruit puree gives the cake a touch of ‘wet’ with nothing to take away the natural softness of chiffon