Saturday, June 10, 2023
HomeBakingCitrus Chiffon Cake - Bake from Scratch

Citrus Chiffon Cake – Bake from Scratch


Citrus Chiffon Cake

First dreamed up by Californian Harry Baker, chiffon cake is legendary for its lighter-than-air texture. This fluffy base works splendidly with a kiss of citrus, like lemon, lime, or orange on this Citrus Chiffon Cake. We opted to make use of all three, giving this cake a decidedly sunny disposition.

Citrus Chiffon Cake

  • 1½ cups (300 grams) granulated sugar, divided
  • 1 tablespoon (12 grams) tightly packed orange zest
  • 1 tablespoon (5 grams) packed lemon zest
  • 2 teaspoons (3 grams) packed lime zest
  • 2¼ cups (281 grams) unbleached cake flour
  • 1 tablespoon (15 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • 7 massive eggs (350 grams), separated and room temperature
  • ½ cup (112 grams) vegetable oil
  • ½ cup (120 grams) recent orange juice
  • ¼ cup (60 grams) recent lemon juice
  • 1 teaspoon (4 grams) vanilla extract
  • ½ teaspoon (2 grams) cream of tartar
  • Citrus Glaze (recipe follows)
  1. Preheat oven to 350°F (180°C).
  2. In a big bowl, stir collectively 1 cup (200 grams) sugar and zests till effectively mixed. Whisk in flour, baking powder, and salt.
  3. Within the bowl of a stand mixer fitted with the whisk attachment, beat egg yolks at medium-high velocity till doubled in quantity, about 3 minutes. Cut back mixer velocity to medium, and add oil in a sluggish, regular stream, beating till mixed. Cut back mixer velocity to low, and add orange juice, lemon juice, and vanilla, beating till mixed. Switch to a different massive bowl.
  4. Clear bowl of stand mixer and whisk attachment. Utilizing the whisk attachment, beat egg whites and cream of tartar at medium velocity till mushy peaks kind, about 2 minutes. With mixer on low velocity, add remaining ½ cup (100 grams) sugar in a sluggish, regular stream, beating till mixed. Improve mixer velocity to medium-high, and beat till medium-soft peaks kind, about 2 minutes.
  5. Utilizing a balloon whisk, step by step fold flour combination into egg yolk combination till mixed. Fold egg white combination into egg yolk combination in three additions. Pour batter right into a 10-inch removable-bottom tube pan. Gently run a knife by way of batter to launch any air bubbles.
  6. Bake till golden brown and a picket choose inserted close to middle comes out clear, about 55 minutes. Instantly invert pan (onto a bottle if wanted; see Notice), and let cool fully.
  7. Utilizing an offset spatula, loosen cake from sides and backside of pan. Take away from pan, and switch to a cake plate. Spoon Citrus Glaze on prime of cake, letting glaze run down sides.

Notice: In case your pan doesn’t have prongs to help it, relaxation it on the slender neck of a full glass bottle, like a wine bottle. You flip the pan the other way up to make sure that your freshly baked cake doesn’t sink when cooling.


Citrus Glaze

  • 2 cups (240 grams) confectioners’ sugar
  • 2 tablespoons (30 grams) recent orange juice
  • 1 tablespoon (15 grams) recent lemon juice
  1. In a medium bowl, whisk collectively all components till easy. Use instantly.






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