Sunny Citrus Chiffon Cake

  • Active Time 45m
  • Total Time 2h

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

Beat the 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 the 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 Publisher. All rights reserved.

RecID 7705

nutrition information per serving

286 calories; 1g total fat; 0g total saturated fat; 51mg cholesterol; 143mg sodium; 63g carbohydrates; 1g fiber; 5g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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