Lemon-Orange Chiffon Cake

I have had my eye on this recipe since the March issue of Southern Living. I finally had an excuse to make it this week!

• Lemon-Orange Chiffon Cake
• 2 1/2 cups sifted cake flour
• 1 1/3 cups sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 5 large eggs, separated
• 3/4 cup fresh orange juice
• 3 tablespoons orange zest
• 1/2 teaspoon cream of tartar
• Lemon-Orange Buttercream Frosting (see below)
• Garnishes: edible flowers, kumquat slices

1. Preheat oven to 350°. Combine first 4 ingredients in bowl of a heavy-duty electric stand mixer. Make a well in center of flour mixture; add oil, egg yolks, and orange juice. Beat at medium-high speed 3 to 4 minutes or until smooth. Stir in zest.

2. Beat egg whites and cream of tartar at medium-high speed until stiff peaks form. Gently fold into flour mixture. Spoon batter into 3 greased and floured 9-inch round cake pans.

3. Bake at 350° for 17 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

4. Spread Lemon-Orange Buttercream Frosting between layers and on top and sides of cake.

Lemon-Orange Buttercream Frosting

• 1 cup butter, softened
• 3 tablespoons orange zest
• 1 tablespoon lemon zest
• 1 (32-oz.) package powdered sugar
• 3 tablespoons fresh lemon juice
• 5 tablespoons fresh orange juice
• 1 tablespoon additional fresh orange juice

Beat butter, orange zest, and lemon zest at medium speed with an electric mixer 1 to 2 minutes or until creamy; gradually add powdered sugar alternately with lemon juice and 5 Tbsp. fresh orange juice, beating at low speed until blended after each addition. Add up to 1 Tbsp. additional fresh orange juice, 1 tsp. at a time, until desired consistency is reached.