Here’s a recipe for a Light and Fluffy Chiffon Cake with Citrus Glaze. Chiffon cakes are known for their airy texture, thanks to the use of whipped egg whites. The citrus glaze adds a bright, tangy finish that complements the cake perfectly.
Ingredients:
For the Chiffon Cake:
- 2 cups (250g) cake flour (or all-purpose flour)
- 1 1/2 cups (300g) granulated sugar, divided
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 7 large eggs, separated (yolks and whites)
- 3/4 cup (180ml) water or fresh citrus juice (orange, lemon, or lime)
- 1/2 cup (120ml) vegetable oil (e.g., canola or sunflower)
- 2 teaspoons vanilla extract
- 1/2 teaspoon cream of tartar (to stabilize egg whites)
For the Citrus Glaze:
- 1 cup (120g) powdered sugar
- 2–3 tablespoons fresh citrus juice (orange, lemon, or lime)
- 1 teaspoon citrus zest (optional, for extra flavor)
Instructions:
Make the Chiffon Cake:
- Preheat the oven to 325°F (160°C). Do not grease the chiffon cake pan (a tube pan with a removable bottom is ideal).
- Mix dry ingredients: In a large bowl, whisk together the cake flour, 1 cup (200g) of sugar, baking powder, and salt.
- Combine wet ingredients: In a separate bowl, whisk the egg yolks, water (or citrus juice), vegetable oil, and vanilla extract until smooth.
- Combine wet and dry mixtures: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Whip the egg whites: In a clean, dry bowl, beat the egg whites with cream of tartar on medium speed until soft peaks form. Gradually add the remaining 1/2 cup (100g) of sugar and beat until stiff, glossy peaks form.
- Fold in egg whites: Gently fold the whipped egg whites into the batter in three additions, being careful not to deflate the mixture.
- Bake: Pour the batter into the ungreased tube pan. Bake for 50–55 minutes, or until the top springs back when lightly touched and a toothpick inserted into the center comes out clean.
- Cool upside down: Immediately invert the pan onto a cooling rack and let it cool completely (about 1–2 hours). This prevents the cake from collapsing.
- Remove the cake: Once cooled, run a knife around the edges and center tube to release the cake. Gently remove it from the pan.
Make the Citrus Glaze:
- In a small bowl, whisk together the powdered sugar, citrus juice, and zest (if using) until smooth. Adjust the consistency by adding more juice (for a thinner glaze) or more sugar (for a thicker glaze).
- Drizzle the glaze over the cooled chiffon cake. Let it set for a few minutes before serving.
Tips:
- Use room temperature eggs for best results when whipping the egg whites.
- For extra flavor, add 1–2 tablespoons of citrus zest to the cake batter.
- Store the cake in an airtight container at room temperature for up to 3 days.
Enjoy your light, fluffy, and citrusy chiffon cake!
