CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

CITRUS CHIFFON CAKE

Shelly's
recipe box

Printview my recipes
this recipe viewed 23 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Cakes
    Prep Time:       Cook Time:       Total Time:  


2 1/4 cups cake flour (not self-rising)
1 1/2 cups granulated sugar, divided
1 tablespoon baking powder
1 teaspoon salt
1/2 cup fresh orange juice
1/4 cup fresh lemon juice
1/2 cup vegetable oil
5 large eggs, separated, plus 2 large egg whites
1 tablespoon freshly grated orange peel
1 teaspoon freshly grated lemon peel
1/2 teaspoon cream of tartar

For glaze
1 cup confectioners sugar
1 teaspoon freshly grated lemon peel
1/4 teaspoon vanilla extract
5 teaspoons orange juice

Preheat oven to 325 degrees.

In a large bowl, with wire whisk, stir flour, 1 cup granulated sugar, baking powder and salt. Make a well in center; add juices, oil, egg yolks and fruit peel to well. With wire whisk, stir until smooth.

In a separate large bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form when beaters are lifted. Sprinkle in remaining 1/2 cup sugar, 2 tablespoons at a time, beating until sugar has dissolved and egg whites stand in stiff, glossy peaks when beaters are lifted. With rubber spatula, gently fold 1/3 of beaten egg whites into egg-yolk mixture, then fold in remaining egg whites until blended.

Scrape batter into ungreased 9- to 10-inch tube pan; spread evenly. Bake until cake springs back when lightly pressed, about 1 hour 15 minutes. Invert cake in pan onto large metal funnel or bottle; cool completely. Run thin knife around cake to loosen from pan. Remove from pan and place on cake plate.

Make glaze by combining ingredients and whisking until smooth. Spoon over cooled cake. Makes 16 servings.



Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Citrus Chiffon Pie
   by sgre52160



1 envelope unflavored gelatin 1/2 cup sugar Salt, to taste 4 egg yolks 1/2 cup lemon and orange juices 1/4 cup water 1/2 tsp grated lemon and orange rinds 4 egg whites 1/3 cup sugar 1 (9 inch




Blueberry-citrus Bundt Cake With Citrus Glaze
   by sgre52160



1 box lemon cake mix 1/2 cup plus 2 tablespoons orange juice (separated & reserved) 1 cup water 1/3 cup vegetable oil 3 large eggs, beaten 1 1/2 cups fresh or frozen blueberries 1 tbsp fr




Chiffon Cake
   by suemunzlinger



Chiffon cake should have the airy height of angel food cake with the richness of pound cake. For our chiffon cake recipe, we eliminated the unnecessary step of sifting the dry ingredients. We also per




Orange Chiffon Cake
   by madrose76



2 1/4 c. flour 1 1/2 c. sugar 1 tsp baking powder 1 tsp salt 1/2 c. oil 5 egg yolks 3/4 c. orange juice 1 tsp orange extract 1 tsp finely shredded orange peel 1 tsp vanilla 8 egg whites (1 c




Lemon Pudding Chiffon Cake
   by sgre52160



1 yellow cake mix 1 (3.4 oz) pkg lemon Instant Pudding 6 eggs 1/2 cup oil 1/2 cup milk 1/2 cup water Mix all together and beat at medium high speed 5 minutes. Bake in an ungreased angel food





view more member recipes
About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.