Share:

Citrus Chiffon Cake

Citrus Chiffon Cake

Separate the eggs while cold (it's easier) but let them come to room temperature before using. it's important that there is no grease whatsoever touching the egg whites and no grease in the angel cake pan. - Jenny Jones

Prep Time: 20 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 20 minutes

Makes: 12 - 16 servings

Citrus Chiffon Cake

Ingredients:

  • zest of one large orange & one lemon
  • juice of one orange + water to equal 3/4 cup
  • 1/2 cup oil (I use extra light olive oil)
  • 6 egg yolks
  • 1 teaspoon vanilla

  • 2 cups all-purpose flour
  • 1 1/4 cups sugar
  • 1 Tablespoon baking powder
  • 1/4 teaspoon salt

  • 1 cup egg whites (about 6) at room temperature
  • 1/2 teaspoon cream of tartar

Instructions:

  1. Preheat oven to 325° F.
  2. Remove zest from the orange and lemon & set aside.
  3. Combine orange juice and cold water to equal 3/4 cup.
  4. In a small bowl, combine juice/water, oil, yolks, vanilla, and zests. Set aside.
  5. Sift dry ingredients into a large mixing bowl.
  6. Add juice mixture to flour mixture, beating for one minute with electric mixer on medium. Set aside.
  7. In another large bowl with clean beaters, beat egg whites with cream of tartar until stiff peaks form.
  8. Very gently fold egg whites into flour mixture.
  9. Spread batter into an ungreased angel cake pan. Bake for 60 minutes.
  10. Cool upside down in pan.

16 Comments on "Citrus Chiffon Cake"

  1. Edward

    Was wondering if it is possible to make this in a rectangular Pyrex dish and maybe wrapping the bottom and sides with tin foil to prevent browning? I’m a total baking newbie and live in Asia where easy access to North American bakeware is a bit limited. Probably could get the pan you suggest. Just not available at the local “Wal-Mart” like stores.

    Any suggestions would be appreciated.

    Thanks,

    Edward

    PS: love love love your YouTube channel.

    • Jenny

      I’m not really sure but I know that chiffon cakes need a fairly tall pan and the sides should never be greased so the batter can stick to the sides and rise up. I think you would have better luck with a loaf pan but you would probably have to do 1/2 the recipe. However, you should still check around for chiffon cake recipes in a cake pan because you may find a different recipe that allows you to use the pan you have.

  2. Judith

    Can I make cupcakes from this formula?

    • Jenny

      I have never done it so I don’t know. You may have to research this…

  3. Benny

    I’ve tried this chiffon cake and it’s really delicious but before it cools down properly it dropped off on my working table. I followed all the steps but anyway really delicious xx

  4. belle

    Hi Jenny,

    Can I add butter into a chiffon cake? because i also want a buttery flavor chiffon cake. should i cream the butter first and add the yolks?

    • Jenny

      I think you can replace part of the oil with butter but from my research, it will not be as light and airy and the version with only oil. I can’t speak from experience but I believe the butter should be melted and cooled and added with the oil. If you try it (either way) please let us know.

    • Jorge Bizarro

      The french sponge cake called Genoise takes butter and the way to add it is as follows: once you get the egg foam (in this cake this would happen after adding and folding the egg whites) ready and mixed, pick a 1/4 cup of that batter and mix it with the melted butter, than fold it back to the rest of the batter. This is a trick to use butter and still have a lighter cake than just by adding the butter to the wet ingredients and lastly fold in the egg whites.

  5. Alexandra

    can i replace cream of tartar with baking soda?

    • Jenny

      No, baking soda can not replace cream of tartar. The cream of tartar is only there to stabilize the egg whites but you can leave it out. Just make sure your egg whites are well beaten into stiff peaks.

    • belle

      hi alexandra,

      a little bit of salt is an alternative to stabilize your egg whites if cream of tartar is not available.

  6. Noemy

    hi Jenny, whats size is the angel cake pan that u used? thanks

    • Jenny

      It’s a standard angel cake pan and measures 4 inches tall. The bottom is 8 inches across and the top is almost 10 inches across.

  7. Patrizia

    Dear Jenny I made your citrus chiffon cake it came out delicious. I had one problem the top sunk in , when you say cool upside down do you mean invert the pan when it comes out of the oven? I also use a tube pan with the inside that comes out, does it make a difference between a angel cake pan and a tube pan? Thanks

    • Jenny

      Angel food cakes and chiffon cakes should be baked in an ungreased angel food cake pan, which is a tall pan (about 4 inches tall) with straight sides. By not greasing the pan, it makes the batter stick to the sides and rise up and not greasing also keeps the cake from falling out when you turn it over. Most angel cake pans have removable bottoms and small “feet” at the top so when you turn it upside down, it rests on the feet. It should be turned upside down immediately after baking to cool. If the pan does not have feet, place it on a bottle with the neck of the bottle in the open center of the pan.

Leave a Comment

Please understand I’m not always able to answer your questions.