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Sunny Citrus Chiffon Cake

Source: © EatingWell Magazine
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Active Time:  45 Minutes
Total Time:  2 Hours
  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.
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.
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.

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
 Chiffon Cakes
Nutrition Facts per Serving
Yield:   12 servings
Calories: 286
Fat. Total: 1g
Fiber: 1g
Carbohydrates, Total: 63g
Sodium: 143mg
% Cal. from Fat: 3%
Cholesterol: 51mg
Protein: 5g
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