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    You are here: Home / Recipes / Cakes / citrus chiffon cake

    citrus chiffon cake

    May 30, 2016 · 6 Comments

    This Citrus Chiffon Cake is incredibly light and fluffy, and so yummy! Think of it like a lemon & orange flavored cloud. It's the perfect summer cake.

    citrus chiffon cake | The Baking Fairy

    Y'all, I did it! I survived my first week of PA school! Barely, I will admit, and there has been lots and lots and lots of studying outside of classroom hours, but I don't see that changing anytime soon. This is the life I have chosen and this is how it's gonna go. 😉 But in more exciting news, I made you some delicious, life changing Citrus Chiffon Cake. This baby is somewhere between an angel food cake and a traditional cake, and it's basically the best thing ever! Think of it like a citrus-flavored cloud. So, so good!

    citrus chiffon cake | The Baking Fairy

    I made a very similar cake a couple weeks ago for a customer, and since it got rave reviews from her and her friends, I figured I needed to recreate it for myself! Hers was just a lemon chiffon, but I decided to change mine up a little by adding both lemon and orange zest, as well as a bit of Fiori di Sicilia essence to create a citrus chiffon cake. In case you've never tried it, Fiori di Sicilia is an Italian citrus and vanilla extract! I used it for my homemade panettone to give it that traditional Italian Christmas cake flavor, but just a drop in here is perfect to boost that orangey flavor.

    citrus chiffon cake | The Baking Fairy

    citrus chiffon cake | The Baking Fairy

    I can't believe that in all my years of baking and experimenting, I had never made a chiffon cake! This is very similar to an angel food cake {which I have also yet to make!}, but instead of just using beaten egg whites as the base, chiffon cake also uses the egg yolks and some other traditional cake ingredients to make it a bit more substantial but still ridiculously fluffy. It's so incredibly good, and definitely a treat to try making at least once! This citrus chiffon cake, despite lacking any chocolate component, was completely gone in my household in less than 24 hours. That's how you know it's amazing! 😉 It deserves a spot in your house too. Happy baking!

    citrus chiffon cake | The Baking Fairy

    {recipe adapted from Sand and Sisal}

    citrus chiffon cake
     
    Save Print
    Prep time
    20 mins
    Cook time
    60 mins
    Total time
    1 hour 20 mins
     
    Author: Valentina | The Baking Fairy
    Recipe type: Cakes
    Serves: 12
    Ingredients
    • 1¾ cup all-purpose flour
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • ½ cup + ¾ cup sugar {separated}
    • ½ cup vegetable oil
    • ¾ cup milk
    • zest of 1 lemon
    • zest of ½ orange
    • 1 teaspoon Fiori di Sicilia essence {optional}
    • 1 teaspoon vanilla extract
    • 6 egg yolks + 6 egg whites {separated}
    • ½ teaspoon cream of tartar
    Instructions
    1. First, preheat the oven to 350F. Prepare an ungreased tube pan or angel food cake pan, and set aside.
    2. In a large bowl, whisk together the flour, baking powder, salt, and ½ cup of the granulated sugar.
    3. Add in the egg yolks, milk, vegetable oil, lemon and orange zest, and the extracts.
    4. In the bowl of a stand mixer fitted with the whisk attachment, stir the egg whites until lightly foamy. Add in the cream of tartar, then bump the speed up to medium, and slowly add in the ¾ cup of sugar as it mixes. Once the sugar has been completely incorporated, boost the speed up to high, and mix until stiff peaks form and the mixture resembles thick meringue {7-8 minutes}.
    5. Very gently stir the meringue into the prepared cake batter, being careful to not deflate the egg whites.
    6. Pour the batter into the prepared pan {be sure to NOT grease it!}, and bake for 55-60 minutes, until the cake is golden brown and doesn't jiggle, and a toothpick inserted in the center comes out clean.
    7. As soon as you take the cake out of the oven, invert the pan upside down to rest on its feet, or onto a bottleneck if your pan does not have feet.
    8. Let cool completely, then carefully run a knife along the edge of the pan before removing from pan.
    9. Serve as-is, or with a sprinkle of powdered sugar. Enjoy!
    3.5.3208

    citrus chiffon cake | The Baking Fairy

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    Reader Interactions

    Comments

    1. Jean says

      June 02, 2016 at 8:55 am

      I've never heard of Fiori di Sicilia essence but it sounds divine! Love citrus flavors and angel food cakes, so I may have to try this - pinned for later; thanks!

      Reply
    2. Colleen Thoele says

      June 02, 2016 at 8:55 am

      This is my dream dessert! I will be having my husband make this for my birthday since he is the one with the skills to do it. Pinning this!

      Reply
    3. [email protected] Simple, Sweet Life says

      June 02, 2016 at 9:28 am

      There is so much more yum than I know what to do with in this photo! What a deliciously fluffy looking cake! Congratulations on making it through your first week! This

      Reply
    4. Linda @ 2 Cookin' Mamas says

      June 02, 2016 at 10:45 am

      This cake sounds absolutely delicious. I am a big fan of angel food cakes flavored with orange so I know I would love this one. Can't wait to try it!

      Reply
    5. Elsa | the whinery says

      June 02, 2016 at 6:44 pm

      That cake looks so fluffy, I want a piece badly. I love citrus-ey cakes and this sounds very delicious! 🙂

      Reply

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    Hi! My name is Valentina and I'm The Baking Fairy! Pediatric physician assistant by day and food blogger extraordinaire by night. Full-blooded Italian, but I've lived in Texas for most of my life. I love margaritas, brownies, avocados, and my mamma's homemade pizza. Married to my high school sweetheart (who is ALSO a pediatrician). My mission is to make plant-based cooking fun and delicious, one recipe at a time. I want to show people that vegan food is not just for vegans!

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