Citrus Chiffon Cake

In honor of Sunday night's Mad Men premiere (so great. It's been far too long!) A. and I went over to my friend Justin's house for a retro dinner, including deviled eggs, tea sandwiches, and classic iceberg wedge salads (and, of course, Manhattans and martinis). I was in charge of dessert, and decided to make a chiffon cake, a first for me. Chiffon cake is similar in theory to a soufflé, folding egg whites separately into the dough. Mine collapsed -- actually not sure if that's supposed to happen, but I think so? In any case, it did make a nice, light dessert after a '60's-inspired dinner. Lemon Chiffon Cake (adapted from Food & Wine)

1 1/2 cups cake flour

1 tablespoon baking powder

Pinch salt

6 large eggs, separated

1 1/2 cups sugar

1/4 cup powdered sugar

6 tablespoons butter, melted

Juice and zest of two lemons

1 tablespoon orange zest

Pinch cream of tartar

For glaze:

2 tablespoons orange juice

3/4 cup (or more) powdered sugar

Preheat oven to 375 degrees. Butter and flour a nine-inch cake pan and line the bottom with parchment paper. In a large bowl, beat egg yolks, sugar, and lemon and orange zest with an electric mixer on high speed until fluffy, about 3 minutes. Gradually beat in melted butter. Alternately add dry ingredients and lemon juice, beginning and ending with dry ingredients.

In a large bowl, beat egg whites and cream of tartar on high speed until soft peaks form. Add 1/4 cup powdered sugar and beat until glossy and stiff peaks form. Fold 1/3 egg whites into mixture, then add the rest and mix until just combined. Pour into prepared cake pan and bake until top springs back when lightly pressed, about 30 minutes.

Meanwhile, make the glaze: in a small bowl, combine orange juice and powdered sugar and whisk until smooth.

Remove cake from pan and cool on rack. When cool, drizzle glaze over.