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Lemon-Orange Chiffon Cake
Ingredients
  • 2 ½ cups cake flour, sifted
  • 1 ⅓ cups sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ cup vegetable oil
  • 5 large eggs, separated
  • ¾ cup fresh orange juice
  • 3 tablespoons orange zest
  • ½ teaspoon cream of tartar
  • Lemon-Orange Buttercream Frosting
  • Garnishes: candied oranges and lemons, edible flowers, kumquat slices
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