Citrus Chiffon Cake

Citrus Chiffon Cake

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

Citrus Chiffon Cake
Makes 1 (10-inch) 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 large eggs (350 grams), separated and room temperature
  • ½ cup (112 grams) vegetable oil
  • ½ cup (120 grams) fresh orange juice
  • ¼ cup (60 grams) fresh 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 large bowl, stir together 1 cup (200 grams) sugar and zests until well combined. Whisk in flour, baking powder, and salt.
  3. In the bowl of a stand mixer fitted with the whisk attachment, beat egg yolks at medium-high speed until doubled in volume, about 3 minutes. Reduce mixer speed to medium, and add oil in a slow, steady stream, beating until combined. Reduce mixer speed to low, and add orange juice, lemon juice, and vanilla, beating until combined. Transfer to another large bowl.
  4. Clean bowl of stand mixer and whisk attachment. Using the whisk attachment, beat egg whites and cream of tartar at medium speed until soft peaks form, about 2 minutes. With mixer on low speed, add remaining ½ cup (100 grams) sugar in a slow, steady stream, beating until combined. Increase mixer speed to medium-high, and beat until medium-soft peaks form, about 2 minutes.
  5. Using a balloon whisk, gradually fold flour mixture into egg yolk mixture until combined. Fold egg white mixture into egg yolk mixture in three additions. Pour batter into a 10-inch removable-bottom tube pan. Gently run a knife through batter to release any air bubbles.
  6. Bake until golden brown and a wooden pick inserted near center comes out clean, about 55 minutes. Immediately invert pan (onto a bottle if needed; see Note), and let cool completely.
  7. Using an offset spatula, loosen cake from sides and bottom of pan. Remove from pan, and transfer to a cake plate. Spoon Citrus Glaze on top of cake, letting glaze run down sides.
Note: If your pan doesn’t have prongs to support it, rest it on the narrow neck of a full glass bottle, like a wine bottle. You turn the pan upside down to ensure that your freshly baked cake doesn’t sink when cooling.

Citrus Glaze
Makes about 1½ cups
  • 2 cups (240 grams) confectioners’ sugar
  • 2 tablespoons (30 grams) fresh orange juice
  • 1 tablespoon (15 grams) fresh lemon juice
  1. In a medium bowl, whisk together all ingredients until smooth. Use immediately.


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