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
Ingredients
- 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)
Instructions
- Preheat oven to 350°F (180°C).
- In a large bowl, stir together 1 cup (200 grams) sugar and zests until well combined. Whisk in flour, baking powder, and salt.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
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
Ingredients
- 2 cups (240 grams) confectioners’ sugar
- 2 tablespoons (30 grams) fresh orange juice
- 1 tablespoon (15 grams) fresh lemon juice
Instructions
- In a medium bowl, whisk together all ingredients until smooth. Use immediately.
