Citrus Chiffon Cake

thetimelessbaker

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.

5 from 1 vote

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Prep Time 30

Cook Time 55

cooling time 2

Total Time 3 25

Course Dessert

Cuisine American

Servings servings

Calories 433 kcal

Equipment

mixing bowls of various sizes and/or large liquid measuring cup
electric mixer or stand mixer
10” tube pan (angel food cake pan)
wire rack

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.

Notes

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

Yields 12 large servings or 16 small servings
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

Nutrition

Serving: 1slice (with glaze)Calories: 433kcalCarbohydrates: 73gProtein: 6gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 102mgSodium: 331mgPotassium: 82mgFiber: 1gSugar: 55gVitamin A: 189IUVitamin C: 1mgCalcium: 78mgIron: 1mg

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