citrus chiffon cake
Prep time
Cook time
Total time
Recipe type: Cakes
Serves: 12
  • 1¾ cup all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • ½ cup + ¾ cup sugar {separated}
  • ½ cup vegetable oil
  • ¾ cup milk
  • zest of 1 lemon
  • zest of ½ orange
  • 1 tsp Fiori di Sicilia essence {optional}
  • 1 tsp vanilla extract
  • 6 egg yolks + 6 egg whites {separated}
  • ½ tsp cream of tartar
  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!
Recipe by The Baking Fairy at