Citrus Chiffon Cake Recipes

LEMON CHIFFON CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Add oil, egg yolks, water and lemon rind. Beat with an electric mixer until smooth.
• In a small bowl, beat egg whites and cream of tartar until peaks form. Gradually add 3/4 cup sugar, and beat until very stiff and shiny peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Turn batter into ungreased 10-inch tube pan.
• Bake at 350 degrees F (175 degrees C) for 60 minutes or until a toothpick inserted in the center comes out clean. Invert cake and cool completely in pan. When cool, loosen edges and shake pan to remove cake.
• To Make Filling: Beat cream to stiff peaks. Fold in lemon filling. Chill until stiff.
• To Assemble Cake: Slice cake horizontally into 3 equal layers. Fill layers with 1/3 cup of filling. Spread remaining filling on top layer. Decorate with lemon slices.

LEMON CHIFFON CAKE

Steps:

• Preheat oven to 325°., Sift flour, sugar, baking powder and salt together twice; place in another large bowl. In a small bowl, whisk egg yolks, water, oil, lemon zest and vanilla until smooth. Add to flour mixture; beat until well blended., Add cream of tartar to egg whites; with clean beaters, beat on medium speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 50-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1 hour., Run a knife around sides and center tube of pan. Remove cake to a serving plate., In a small bowl, combine frosting ingredients; beat until smooth. Spread over cake.

LEMON CHIFFON CAKE

Steps:

• Heat oven to 325 degrees and have ready an ungreased 7-inch tube pan. In a medium bowl, sift together flour, baking soda, salt, and 3/4 cup granulated sugar; set aside.
• In a large bowl, whisk together egg yolks, vegetable oil, 1/3 cup water, lemon juice, lemon zest, and vanilla. Add reserved dry ingredients, and beat until smooth.
• In the bowl of an electric mixer, beat egg whites on medium speed until foamy. Add cream of tartar; beat on high speed until soft peaks form, about 1 minute. Gradually add remaining tablespoon of granulated sugar; beat on high speed until stiff peaks form, about 2 minutes.
• Gradually fold egg-white mixture into the batter; start by folding in 1/3, then fold in the remaining 2/3. Pour batter into pan. Using an offset spatula, smooth the top. Bake until a cake tester inserted in the middle comes out clean and the cake is golden, about 45 minutes.
• Remove cake from oven; invert the pan over a glass soda bottle for 2 hours to cool. Turn cake right-side up. Run a table knife all the way down between cake and pan; invert again, and remove cake. Dust cake with confectioners' sugar before serving.

MOIST LEMON CHIFFON CAKE

Steps:

• In a large bowl, combine the first seven ingredients. Sift together the flour, sugar, baking powder and salt; gradually beat into lemon mixture until smooth. In a small bowl, beat egg whites until foamy. Add cream of tartar; beat until stiff peaks form. Gently fold into the lemon mixture. , Pour into an ungreased 10-in. tube pan. Bake at 325° for 45-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely. Remove cake to a serving platter. Combine glaze ingredients; drizzle over cake.

CITRUS CHIFFON CAKE

Steps:

• Adjust oven rack to lowest position. Preheat oven to 325.
• Sift flour, sugar, baking powder and salt into large bowl.
• Make a wide well in center. Add oil, then egg yolks, orange and lemon peels and juice. Whisk until smooth; set aside.
• Beat egg whites in large mixer and beat to stiff peaks. Gradually pour in yolk mixture in thin, steady stream; fold in gently.
• Pour batter into ungreased 10-inch tube pan. Bake 55 minutes or until toothpick inserted halfway between tube and side of pan comes out clean and cake springs back when touched gently. Immediately invert pan onto a funnel or bottle; let stand until completely cool.
• To loosen, run metal spatula or knife around side and tube. Invert onto serving plate and remove pan. Sprinkle with confectioners sugar.

CITRUS CHIFFON CAKE

Steps:

• Preheat oven to 350°F. Butter and flour pan, knocking out excess flour.
• Into a large bowl sift together flour, 1/2 cup granulated sugar, baking powder, and salt. Separate eggs. In a small bowl whisk together yolks, oil, orange juice, zests, and vanilla and whisk mixture into flour mixture until batter is smooth.
• In another large bowl with an electric mixer beat whites with cream of tartar until they just hold soft peaks. With mixer on low speed gradually add remaining 1/4 cup granulated sugar and beat until whites hold stiff, glossy peaks. Stir about one third whites into batter to lighten and fold in remaining whites gently but thoroughly. Spoon batter into pan (batter will reach top of pan).
• Bake cake in middle of oven until golden and a tester comes out clean, about 40 minutes. Immediately invert pan onto a rack and cool cake completely in pan upside down on rack. Run a thin knife around outer edge of pan and turn cake out of pan onto a serving plate. Cake may be made 2 days ahead and kept in an airtight container at cool room temperature.
• Sprinkle cake with confectioners' sugar and serve, sliced, with syrup.

CHIFFON CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Wash a 10 inch angel food tube pan in hot soapy water to ensure it is totally grease free.
• Measure flour, sugar, baking powder, and salt into sifter. Sift into bowl. Make a well; add oil, egg yolks, water, vanilla, and lemon flavoring to the well in the order that is given. Set aside. Don't beat.
• In a large mixing bowl, beat egg whites and cream of tartar until very stiff. Set aside.
• Using same beaters, beat egg yolk batter until smooth and light. Pour gradually over egg whites, folding in with rubber spatula. Do not stir. Pour batter into angel food tube pan.
• Bake for 55 minutes. Increase heat to 350 degrees F (175 degrees C), and bake 10 to 15 minutes until done. Invert pan until cool.