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Citrus Chiffon Cake

Citrus Chiffon Cake, it's light and airy like angel food and moist like cake ohsweetbasil.com summer dessert, glaze

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.

Citrus Chiffon Cake, it's light and airy like angel food and moist like cake ohsweetbasil.com summer dessert, glaze

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.

Citrus Chiffon Cake, it's light and airy like angel food and moist like cake ohsweetbasil.com summer dessert, glaze

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

Light and airy citrus chiffon cake ohsweetbasil.com
Raised in the Kitchen - Carrian Cheney
10 days

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Citrus Chiffon Cake, it's light and airy like angel food and moist like cake ohsweetbasil.com

Citrus Chiffon Cake

0 from 0 votes
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 8


  • 1 1/2 Cups Sugar
  • 1 1/3 Cup Cake Flour
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Salt
  • 7 eggs large, 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 Butter melted
  • 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.


chiffon cake can be stored at room temperature, or in the refrigerator
Nutrition Facts
Citrus Chiffon Cake
Amount Per Serving (1 g)
Calories 576 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 6g38%
Cholesterol 158mg53%
Sodium 254mg11%
Potassium 221mg6%
Carbohydrates 84g28%
Fiber 1g4%
Sugar 68g76%
Protein 7g14%
Vitamin A 401IU8%
Vitamin C 4mg5%
Calcium 70mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Citrus Chiffon Cake, it's light and airy like angel food and moist like cake ohsweetbasil.com summer dessert, glaze

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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating


  • I love how light and lovely this cake looks. So elegant and the flavor sounds incredible. Thanks for sharing!

    • Reply
  • Can a bundt pan be substituted for the straighter sided tube pan with equal results?

    • Reply
    • Unfortunately a bundt doesn’t have the same results, but you could always try and maybe your pan is better than mine.

      • Reply
  • This cake looks so light and delicious!

    • Reply
  • Hello. Your cake like all the others looks gorgeous. Can you please explain what cream of tartar is and if I cannot find it in Athens, Greece what can I substitute it with. Looking forward for your response since it is an ingredient you use in Angel food cake as well, which I am also looking forward to try it out, Thanking once again for all the lovely recipes you are posting.

    • Reply
    • It’s a form of tartaric acid used to stabilize egg whites. You can use an equal amount of vinegar or lemon juice. 🙂

      • Reply
  • Whoa, that looks so good! Once a friend served that cake at tea and I wanted the recipe, but hers was from the Publix bakery. Homemade would be even so much better, so thank you! What about moist? I need to know! Don’t mention “freshly” around me! Or “supper,” whatever you do!!

    • Reply
  • How much cream of tartar goes into the Citrus Chiffon Cake? It’s not listed in the ingredients.

    • Reply
    • Oh goodness, thank you! It’s 1/2 teaspoon

      • Reply

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