This prize-winning Chocolate Chiffon Cake is for chocolate lovers and anyone who wants to bake like a blue ribbon winner. It’s tender texture comes from using cake flour and oil, as well as whipped egg whites. You fold the egg whites into the cake batter as a final step before baking.
Recipe credit goes to Gwendolyn Swenson, who won her blue ribbon bragging rights with it at the Minnesota State Fair (2014). She won the “Grand Cake of the of Fair” top honor, as in, Best Overall Cake out of all the dozens entered. (Hint: the other Grand Cake we’ve shared with you is this citrus pound cake.)
In celebration of the Minnesota State Fair opening this week, the timing is perfect for making this prize-winning chocolate chiffon cake. The 2021 Great Minnesota Get-Together runs August 26-Sepember 6.
Note: This is an edited re-post from our sister website, StateFairRecipes.com
Citrus Pound Cake
This Citrus Pound Cake brims with flavor thanks to orange zest, orange juice, and orange extract. Flour, eggs, sugar, and butter are its classic ingredients, which produce a texture that is both weighty and tender, two qualities every great pound cake should have. There’s something so rich, so decadent, so downright divine about a great pound cake, especially a perfectly baked one. Read on to learn just how special this cake is.
Best Cake Overall
This particular Citrus Pound Cake recipe, shared below, led to big blue ribbon bragging rights for baking enthusiast Candace Freeman of Minnesota. She won “Grand Cake of the Fair” with it at the Minnesota State Fair (2014). Grand Cake means it ranked best in its own category (pound cake), and best overall out of every type of cake entered. It’s a big deal for any home baker, especially at the Minnesota State Fair, where hundreds compete.
Candace credits the cookbook, “Scandinavian Classic Baking” by Pat Sinclair for the recipe (provided here with Pat’s permission). Candace notes the cookbook is a “must have.”
Baking Ideas, Tips
This recipe is the best. You can bake it in a variety of sizes and shapes; in differently-themed pans, a more classic tube style, or even an angel food cake pan. Just be sure not to overfill the pan you use.
Grease the pan well. We followed Candy’s tip to not miss a single spot, and used butter. Get every corner and crevice to help your cake come out clean, and without any damage.
For the holidays we baked this in a seasonal bundt pan and finished it with a sprinkling of powdered sugar.
A glaze would also taste great, if that’s your preference.
Store leftovers in an airtight container.
If you love pound cake, try this divine dessert using a pound cake and custard as pie filling.