Citrus chiffon cake

Citrus chiffon cake

20 mins Prep · 55 mins Cook

Chiffon cakes or cloud cakes are light as air and the key to keeping them this way is by deflating as little air as possible and using a metal spoon when stirring the meringue through the batter.

Created by Spinneys
Prep time 20 minutes
Cook time 55 minutes
Serves 8
Cuisine American
Diet Family Friendly
Preparation Easy

Cooking Instructions

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To make the chiffon cake, preheat the oven to 170°C, gas mark 3.


Using a stand mixer fitted with a paddle attachment, combine the cake flour, 250g sugar, baking powder, salt and 1 tbsp of the orange, lemon and grapefruit zests. Mix until combined.


Separate the egg yolks from the whites. Add the egg yolks, 4 tbsp of orange, grapefruit and lemon juices and oil and beat until smooth.


In a separate bowl, whisk the egg whites until foamy, add the cream of tartar and remaining 50g of caster sugar and whisk to make a meringue which forms soft peaks.


Fold the meringue through the cake batter, using a metal spoon, in three batches.


Pour into an ungreased 24cm chiffon tin and bake for 55-60 minutes or until springy to the touch.


Remove from the oven and immediately invert onto a wire rack. Allow to cool completely.


To make the glaze, gently whisk the remaining 1 tbsp of orange, lemon and grapefruit juices and 1 tsp of orange zest into the icing sugar to create a lump-free glaze.


Spread the glaze over the cooled cake.


Decorate with dried citrus slices and serve.