Citrus Fun Chiffon Cake2023-08-10T10:37:37-04:00

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    • The Quacker Factory
      Post count: 326

      Citrus Fun Chiffon Cake Recipe

      This is a new Family favorite that keeps us coming back for more! It is a little complicated but, worth the effort.



      350 oven

      • 1 ½ c. Sugar
      • 1 Tbs. Orange Zest, packed
      • 2 tsp. Lime Zest, packed
      • 1 Tbs. Lemon Zest, packed
      • 2 ¼ c. All- Purpose Flour
      • 1 Tbs. Baking Powder
      • ½ tsp. salt
      • 7 large Eggs, separated, room temp
      • 1/2 c. Vegetable Oil
      • 1/2 c. Orange Juice
      • 1/4 c. Lemon Juice
      • 2 tsp. Vanilla Extract
      • ½ tsp. Cream of Tartar


      • Line the bottom of a (10” Tube Pan with removable bottom) with waxed paper. The shape will be a doughnut cut out.
      • In a large bowl stir 1 c. of the sugar with the zests. Combine well. Whisk in flour.
      • In another bowl beat the egg yolks( only)for about 3 mins until doubled and light colored.
      • Continue beating the egg yolks adding in oil in a steady stream. Continue beating and add in the juices and Vanilla slowly.
      • Stir the egg yolk mixture into the flour mixture.
      • With clean beaters or balloon attachment beat the egg whites and cream of tartar until foamy and light. Gradually add the remaining ½ c. sugar into the whites. Keep beating until the soft peaks and glossy.
      • Fold the egg white mixture into the batter.
      • Bake until golden brown, the cake springs bake when gently touched on top. You can also use the cake tester, should come out clean. About 50 mins.
      • Cool upside down for an hour. Like you would an Angel Food Cake.
      • Loosen sides with a thin knife, remove bottom with cake still on it. Loosen the bottom and remove waxed paper.

      Glaze: Prepare after the cake is cooled


      • 2 c. confectioner’s sugar
      • 2 Tbs. Orange Juice
      • 1 Tbs. Lemon Juice


      • Whisk together until smooth. Pour glaze over cake immediately.

      ENJOY!!!! XOJ and Boo!

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