Cart | Track Order | Help

RECIPE SEARCH

Sunny Citrus Chiffon Cake

Print Full

Source: © EatingWell Magazine

Recipe					Save Recipe		view my favorites		email recipe to a friend

Rating: Be the first to rate this recipe!

Rate/Review this Recipe

Active Time:  45 Minutes
Total Time:  2 Hours
Yield:  12 servings

Flavored with orange, lemon and lime, this big, beautiful cake is a fitting ending to a celebration. Just three egg yolks give the cake a golden hue and a texture richer than angel food.

RECIPE INGREDIENTS

For the Cake:

1 1/2 cups cake flour

1 1/2 cups granulated sugar divided

1 teaspoon baking powder

1/4 teaspoon salt

10 large egg whites at room temperature (see Tip)

1/2 teaspoon cream of tartar

3 large large egg yolks

2 tablespoons Grand Marnier or other orange liqueur

2 tablespoons freshly grated orange zest

2 teaspoons freshly grated lemon zest

2 teaspoons freshly grated lime zest

1 tablespoon lemon juice

1 tablespoon lime juice

1 teaspoon vanilla extract

For the Citrus Glaze:

1 large orange scrubbed

1 lemon scrubbed

1 lime scrubbed

2 cups confectioners’ sugar

Tip: To bring an egg to room temperature: Either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.

EatingWell Free Trial Issue!

DIRECTIONS

FOR THE CAKE:
Preheat oven to 350 degrees F. Sift flour, 3/4 cup granulated sugar, baking powder and salt into a small bowl; set aside.

Beat egg whites and cream of tartar in the bowl of an electric mixer just until soft peaks form. Beat in the remaining 3/4 cup granulated sugar, 2 tablespoons at a time, until the whites are shiny and form soft peaks.

Whisk together egg yolks, orange liqueur, orange, lemon and lime zests, lemon and lime juices, and vanilla in a small bowl. Pour over the egg whites and fold together with a rubber spatula.

Resift the reserved dry ingredients over the beaten egg whites in four parts, folding in gently after each addition. Spoon the batter into an ungreased 10-inch angel food cake pan with a removable bottom. Smooth the top and run a knife or spatula through the batter to remove any air bubbles. Bake until the top is golden and a long skewer inserted into the cake comes out clean, 45 to 50 minutes. Invert the pan over the neck of a bottle and let cool completely.

FOR THE CITRUS GLAZE:
Use a citrus zester to remove long threads of zest from the orange, lemon and lime; set aside. Squeeze 4 teaspoons of juice from each of the fruits. Whisk the juices into the confectioners’ sugar in a small bowl to make a smooth glaze.

Loosen the edges of the cake with a knife and invert onto a cake plate. Spoon the glaze over the top, allowing it to drip down the sides. Sprinkle the top of the cake with the julienned zest. Let the cake stand at least 30 minutes for the glaze to set.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008

Part of These Recipe Collections

Find Similar Recipes »

Sweet and Simple: Iced Cakes & Bar Cookies

Nutrition Facts per Serving
Yield: 12 servings

Calories:

286

Fat. Total:

Fiber:

Carbohydrates, Total:

63g

Sodium:

143mg

% Cal. from Fat:

Cholesterol:

51mg

Protein:

Recipe error? Contact customer service.

Most Popular...

Recipes		Keywords		Collections

Potato Gratin with Parmesan and Caramelized Onions

Hearty Twice-Baked Potatoes

Mashed Potato Timbales

Grilled Potato Packets

Buttermilk Pumpkin Pie

Pumpkin Praline Pie

See More Popular Recipes »

Hot Holiday Potatoes

Holiday Casseroles

Halloween Treats

Creamy Comfort Soups

Turkey, Classic and New

Slice of Holiday: Pumpkin Pies

See More Popular Recipe Collections »

soup

cakes

appetizer

recipes

cake

mexican

chicken

chili

breakfast

pumpkin

casserole

pasta

See More Popular Keywords »

Ordering:	Cart/ Checkout \| Track Order \| Gift Cards \| Shipping Info \| Return Policy \| Security
Contact:	Email Us \| Call Us Toll-Free \| More Help
Members:	Sign In/Out \| Account & Orders \| Saved Recipes \| Product Reviews \| Wish List \| Newsletters \| Unsubscribe
Web Site:	Shop \| Special Values \| Gift Ideas \| Wedding Registry \| Recipes & More \| Community \| Site Map

©1998 - 2009 Cooking.com \| About Us \| Terms of Use \| Privacy \| Recent Awards \| Jobs \| Affiliates \| Advertising

EatingWell Magazine - free trial issue! Click for details.