Citrus Chiffon Cake

Weighing the flour and sugar guarantees a billowy cake that's light and airy (and worthy of Cooking Light Test Kitchens' highest rating for taste).

Yield: 16 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 158
  • Calories from fat: 30%
  • Fat: 5.3g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1.5g
  • Protein: 3.3g
  • Carbohydrate: 24.2g
  • Fiber: 0.3g
  • Cholesterol: 38mg
  • Iron: 1mg
  • Sodium: 149mg
  • Calcium: 34mg

Ingredients

  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 8 ounces granulated sugar (about 1 cup), divided
  • 6 ounces sifted cake flour (about 1 3/4 cups)
  • 1 tablespoon grated orange rind
  • 1/2 cup fresh orange juice (about 1 orange)
  • 1 tablespoon grated lemon rind
  • 5 tablespoons canola oil
  • 1 1/2 teaspoons vanilla extract
  • 3 large egg yolks
  • 8 large egg whites
  • 3/4 teaspoon cream of tartar
  • 2 teaspoons powdered sugar

Preparation

  1. Preheat oven to 325°.
  2. Combine baking powder, salt, 7 ounces sugar, and flour in a large bowl, stirring with a whisk until mixture is well combined.
  3. Combine orange rind and next 5 ingredients (through egg yolks) in a medium bowl, stirring with a whisk. Add rind mixture to flour mixture, stirring until smooth.
  4. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining 1 ounce sugar, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into flour mixture; gently fold in remaining egg white mixture.
  5. Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 325° for 45 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto plate. Sift powdered sugar over top of cake.
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