How did I make it 30 plus years without ever having a chiffon cake? Especially a citrus chiffon cake? It’s so good! It’s like an angel food cake and regular cake got married and it’s a very happy marriage.
I’ll be honest, I don’t really eat a lot of cake, but I may have to start. A lot of that is because I’ve got a few family members that don’t eat cake so to have it in the house is like begging my #fatpants to take up permanent residence. And no one wants that.
What you do want is a nice, warm, lazy day where friends gather in your backyard and help you to devour this really delicious citrus chiffon cake. It’s light and moist all at once. (Don’t even start on the moist thing. That word does not bother me in the slightest!) But the brightness of the orange and lemon really do take the cake.
What is the Difference Between Chiffon Cake and Angel Food Cake?
Angel food cake and chiffon cake are similar in several ways.
Both cakes rely on stiffly beaten egg whites for leavening, and both have an airy texture.
Angel food cake has no egg yolks, fat, or artificial leavener so it relies totally on stiffly beaten egg whites for leavening.
The difference is, Chiffon contains egg yolks and oil, while angel food does not.
Can Chiffon Cake be Baked in a Bundt Pan?
Chiffon cakes, and angel food cakes cannot be successfully made in a Bundt pan.
Chiffon cake needs to be baked in a smooth, flat sided pan that can be turned upside down, leaving plenty of air circulation for proper cooling.
Why Does Chiffon Cake Sink in the Middle?
Chiffon Cake should be baked in an ungreased tube pan.
Chiffon cakes are baked in tube pans because of their unique sides that allow the cakes to rise higher.
Pans that are too large cause the batter near the sides of the pan to rise higher than the batter in the middle of the pan.
Chiffon cakes cling to the sides to rise.
Citrus Chiffon Cake
Citrus Chiffon Cake
- 1 1/2 Cups Sugar
- 1 1/3 Cup Cake Flour
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Salt
- 7 Large eggs at room temperature 5 separated, 2 whole
- 1/2 Teaspoon Cream of Tartar
- 3/4 Cup Water
- 1/2 Cup Canola Oil
- 2 Teaspoons Vanilla Extract
- 1 Teaspoon Lemon Extract
- 1/2 Teaspoon Almond Extract
- 1/4 Cup Melted Butter
- 1/4 Cup Orange Juice
- 1/4 Teaspoon Almond Extract
- 2 Cups Powdered Sugar
For the cake
- Heat the oven to 325.
- In a bowl, whisk together the sugar, flour, baking powder and salt.
- Whisk in the 2 whole eggs, 5 egg yolks (reserving the whites in another bowl), water oil and extracts until smooth.
- Pour the egg whites into the bowl of a standing mixer.
- Beat until foamy, about 30 seconds to 1 minute.
- Add the cream of tartar and gradually increase the speed to medium high.
- Beat the whites until stiff, dry peaks form, about 7-9 minutes.
- Using a large rubber spatula, fold the whites into the batter gently. If any egg whites are in blobs, gently smooth it out against the side of the bowl and fold into the batter.
- Pour the batter into an ungreased 9" tube pan.
- Rap it against the counter holding it tight in your hands so the bottom doesn't leak batter.
- Bake for 55-65 minutes or until golden and a toothpick in the center comes out clean.
- Invert the cake over onto it's tongs or over a bottle neck to cool completely, about 2-3 hours.
- Run a thin knife around the edges to remove from the pan and invert onto a platter.
- Pour the glaze over the cake, allowing dribbles to run down the sides.
- Allow the glaze to set up and serve.