Light as air and loaded with zesty citrus, it’s hard to find a more perfect cake than a chiffon. It’s also extremely hard to have just one slice! 

Chiffon cake is probably the perfect tea-time cake. It’s relatively easy to rustle up with short notice, not too much fuss (in terms of layering and frosting) and EVERYONE loves it. While the ingredients and method are pretty straight forward, don’t make the mistake of skipping over the ‘chiffon tin’ requirement. A chiffon tin is a ring-shaped cake tin with little feet on the side. Because chiffon cake is so very light, it requires cooling upside-down to stop it from falling in on itself. These little feet make it possible to flip the cake upside down on a cooling rack without the cake weighing itself down. It really is a diva of a cake! 

Another important step is to NOT grease the chiffon tin. It feels odd, I know. But because the batter is so very light, it NEEDS to stick to the sides of the tin in order to climb and rise well. Greasing the tin (or using a non-stick tin) would simply give you a dense cake. 

BUT if you don’t have a chiffon cake tin (and aren’t willing to invest in one just yet), there IS a way to get around this…

To make a DIY Bundt Tin/Angel Food Cake/Chiffon Tin 

Use a tin can – this could be a can of Coke or an empty tin from baked beans (with the label removed). The size of the can depends on how big you want the hole in the centre to be. Ideall your tin should be higher than your cake tin. This will make it easier to cool the cake upside down later. Make sure it’s clean, then wrap the outside of the tin in foil.  Weigh it down by filling the can with dried beans or rice so it doesn’t move around.  Place the tin in the centre of a normal round cake tin. Fill the cake tin with the batter but remember that you’re DIY’ing it so the amount of cake batter might not fit the tin you’ve created. Always fill any cake tin ⅔ of the way up the sides to be safe. Use any leftover batter to make cupcakes! 

Citrus Chiffon Cake 

Prep time: 20 minutes

Cook time: 55 minutes

Serves: 6-8 

 

Chiffon Cake:

225g cake flour

250g + 50g Natura Sugars golden caster sugar

1 tsp baking powder

1 tsp fine salt

1 tbsp orange zest

1 tbsp lemon zest

1 tbsp grapefruit zest

6 large eggs, separated

60ml orange juice

60ml grapefruit juice

60ml lemon juice

120ml vegetable oil

½ tsp cream of tartar

 

Glaze:

250g Natura Sugars Demerara icing sugar

1 tbsp orange juice

1 tbsp lemon juice

1 tbsp grapefruit juice

1 tsp orange zest

Dried citrus slices, to garnish (optional)

Special equipment: 24cm chiffon tin

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 zests. Beat until combined. Add the egg yolks, juices and oil and beat until smooth.  In a separate bowl, whisk egg whites until foamy, add the cream of tartar and remaining 50g of 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 juices and zest into the icing sugar to create a lump-free glaze. Spread the glaze over the cooled cake. Decorate with dried citrus slices. 

DOWNLOAD OR PRINT THE RECIPE CARD HERE:

Citrus Chiffon Cake 
Serves 8
Print
Prep Time
20 min
Cook Time
55 min
Prep Time
20 min
Cook Time
55 min
Chiffon Cake
  1. 225g cake flour
  2. 250g + 50g Natura Sugars golden caster sugar
  3. 1 tsp baking powder
  4. 1 tsp fine salt
  5. 1 tbsp orange zest
  6. 1 tbsp lemon zest
  7. 1 tbsp grapefruit zest
  8. 6 large eggs, separated
  9. 60ml orange juice
  10. 60ml grapefruit juice
  11. 60ml lemon juice
  12. 120ml vegetable oil
  13. ½ tsp cream of tartar
Glaze
  1. 250g Natura Sugars Demerara icing sugar
  2. 1 tbsp orange juice
  3. 1 tbsp lemon juice
  4. 1 tbsp grapefruit juice
  5. 1 tsp orange zest
  6. Dried citrus slices, to garnish (optional)
  7. Special equipment: 24cm chiffon tin
Instructions
  1. 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 zests. Beat until combined. Add the egg yolks, juices and oil and beat until smooth.  In a separate bowl, whisk egg whites until foamy, add the cream of tartar and remaining 50g of 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 juices and zest into the icing sugar to create a lump-free glaze. Spread the glaze over the cooled cake. Decorate with dried citrus slices.
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