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Citrus Chiffon Cake

Western.Chefs's picture
  Egg whites 1 Cup (16 tbs) (At Room Temperature)
  Cream of tartar 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Sugar 1⁄4 Teaspoon
  Cake flour 2 1⁄4 Cup (36 tbs)
  Salad oil 1⁄2 Cup (8 tbs)
  Orange juice 1⁄2 Cup (8 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Grated orange peel 2 Tablespoon
  Baking powder 1 Tablespoon
  Grated lemon peel 1 Teaspoon
  Egg yolks 5
  Citrus glaze 1 Cup (16 tbs)

1. In large bowl, with mixer at high speed, beat egg whites, cream of tartar, and salt until soft peaks form. Beating at high speed, sprinkle in 1/2 cup sugar, 2 tablespoons at a time, beating well after each addition until sugar is completely dissolved and whites stand in stiff peaks.
2. Preheat oven to 325°F. In another large bowl, with mixer at low speed, beat 1 cup sugar with flour and remaining ingredients except Citrus Glaze until blended, occasionally scraping bowl with rubber spatula. With rubber spatula or wire whisk, gently fold egg-yolk mixture into beaten whites just until blended.
3. Pour batter into ungreased 10-inch tube pan. Bake 1 hour or until cake is golden and top springs back when lightly touched with finger. Invert cake in pan on funnel or bottle; cool completely in pan.
4. To serve, with metal spatula, carefully loosen cake from pan; place on cake plate. Prepare Citrus Glaze. Spread glaze on top of cake, letting some glaze run down side.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3140 Calories from Fat 1231

% Daily Value*

Total Fat 138 g212.6%

Saturated Fat 12.4 g61.9%

Trans Fat 2 g

Cholesterol 925.4 mg308.5%

Sodium 2547.1 mg106.1%

Total Carbohydrates 408 g136.1%

Dietary Fiber 39.1 g156.3%

Sugars 111.5 g

Protein 86 g172.3%

Vitamin A 29.4% Vitamin C 308.8%

Calcium 152.4% Iron 41.4%

*Based on a 2000 Calorie diet

Citrus Chiffon Cake Recipe