Citrus Chiffon Cake

Citrus chiffon cake is a light, airy cake similar to angel food cake but richer in flavor. Choose your favorite citrus flavor for this version.

Citrus Chiffon Cake

What is a chiffon cake? Chiffon cake is a cake that has a similar appearance and texture to angel food cake – it is light, airy and not overly sweet. If differs from angel food cake though, in that it uses both egg whites and yolks and uses oil for the fat to make it a rich, yet moist. Betty Crocker’s 1950 Picture Cookbook described chiffon cake as “light as angel food cake, rich as butter cake.” Chiffon cakes flavors are also really versatile – I found several different flavor versions in my vintage cookbook collection including lemon, orange, chocolate and even banana.

Where did chiffon cake originate? Chiffon cakes are said to have originated in the 1920’s by Harry Baker, who began baking them for a Hollywood restaurant. This popular cake recipe was then sold to General Mills in the 1940’s and chiffon cakes were soon published by Better Homes & Gardens, Ladies Home Journal and McCall’s – and the rest was history!

 How to Make Citrus Chiffon Cake

This version was adapted from a 1950’s version and calls for the use of any citrus fruit (or a combination). The key to the light, airy texture of a chiffon cake is to beat the egg whites until they are stiff and then gently folding them into the batter. Patience is key with this cake!

Ingredients

For the cake:

• 2 1/4 cups cake flour
• 1 1/2 cup granulated sugar divided
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 6 egg yolks
• 3/4 cup water
• 3 teaspoons citrus zest
• 3 teaspoons citrus extract or baking emulsion
• 6 egg whites room temperature
• 1/2 teaspoon cream of tartar

For the glaze:

• 3 cups powdered sugar
• 2 Tablespoons softened unsalted butter
• 2 teaspoons citrus zest
• 1 teaspoon citrus extract or baking emulsion

Instructions

For the cake:

Sift together the 2 1/4 cups cake flour, 3/4 cup of the granulated sugar, 3 teaspoons baking powder and 1 teaspoon salt in a large mixing bowl. In a medium sized mixing bowl or a large liquid measuring cup, beat the 6 egg yolks, 1/2 cup vegetable oil, 3/4 cup water, 3 teaspoons citrus zest and 3 teaspoons citrus extract or baking emulsion.

Add the liquid mixture to the sifted dry ingredients and beat on medium-high speed until completely smooth. In a separate mixing bowl or bowl of a stand mixer, place the 6 egg whites and 1/2 teaspoon cream of tartar and beat the egg whites on high speed until they become foamy.

With the mixer on medium speed, slowly add in the remaining granulated sugar. Once all of the remaining sugar has been added, return the mixer to high speed and beat until the egg whites become stiff.

Using a spatula, gently fold in the egg whites in three separate additions to the batter. Pour the batter into an ungreased 10” tube pan; gently run a knife through the batter to remove any large air bubbles. Bake the cake at 325°F for 55 minutes – 1 hour, or until a toothpick inserted into the cake comes out clean.

After removing the cake from the oven, immediately run a knife around the edges of the pan. Invert the entire cake pan onto a wire rack to cool completely. Once cooled, remove from the pan and glaze the cake.

For the glaze:

Combine all ingredients (3 cups powdered sugar, 2 Tablespoons softened unsalted butter, 2 teaspoons citrus zest, 1 teaspoon citrus extract or baking emulsion) and beat until smooth. Drizzle over cooled cake; serve once the glaze has set.

Tips for Citrus Chiffon Cake:

• For the citrus zest, extracts/emulsions use: lemon, lime, orange or grapefruit (or a mixture)
  • Baking emulsions are water based and the flavor does not bake out as much as extracts; my favorite brand is LorAnn
• Chiffon cake requires the use of a tube pan (angel food cake pan) to help the cake rise 
• Store cake in an airtight container for up to 3 days at room temperature; cake will freeze up to 45 days if sealed well 
• Yields 12 large servings or 16 small servings

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