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Citrus Chiffon Cake

8 servings


Dairy Free Gluten Free Vegetarian

Nutritional Facts Per Serving

3.7 g
32.3 g
0.2 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 319
  • Fat 19.9 g 31 %
    • Saturated   7.8 g
    • + Trans 0.6 g 8 %
  • Cholesterol 134 mg
  • Sodium   189 mg 8 %
  • Carbohydrate 32.3 g 11 %
    • Fibre   0.2 g 1 %
    • Sugars   19.4 g
  • Protein 3.7 g
    • Vitamin A 15 %
    • Vitamin C 8 %
    • Calcium 6 %
    • Iron 4 %


  1. Preheat oven to 350˚F. Mix dry ingredients in a bowl, and then make a well in the centre for the wet ingredients. 
  2. Combine wet ingredients, except egg whites, in another bowl. Pour this mixture into the dry ingredients and mix until smooth.  
  3. In a third bowl, or bowl of your stand mixer, beat egg whites until stiff peaks form. Whisk 1/4 of the egg whites into the egg yolk mixture to lighten it. Now use a spatula to very gently fold in remaining beaten egg whites. 
  4. Spoon the cake batter into an ungreased angel food cake pan. Bake in the middle of the oven 45 minutes, or until cake springs back when gently touched on top. 
  5. Invert pan on a baking rack and allow cake to cool this way. When cool, work a thin paring knife along the edges of the pan before unmoulding.  
  6. Garnish cake, if desired, with thin slices of citrus fruit and mint springs. Dust cake with icing sugar and serve plated wedges of it with a dollop of whipped cream.
Recipe Options: For an orange/red hued cake, when they are in season, use blood orange zest and juice in this cake. If desired, along with the whipped cream, set pieces or segments of other citrus fruit alongside wedges of the cake, such as tangerines.

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