Sunshine Chiffon Cake - 16 Servings

Cuisinart original

Made with oil rather than butter or shortening, chiffon cakes are moist and light in texture. With flecks of fresh citrus, this one is good on its own, or served with sliced fresh fruit. Preparation: 15 minutes or less; baking time 60 to 70 minutes.


Makes 16 servings


21⁄4 cups cake flour 11⁄2 cups granulated sugar, divided 1 tablespoon baking powder 1⁄4 teaspoon salt 1 tablespoon finely chopped lemon zest 1 tablespoon finely chopped orange zest 1⁄2 cup orange juice 1⁄4 cup fresh lemon juice 1⁄4 cup frozen orange juice concentrate, thawed, not reconstituted 1⁄2 cup flavorless vegetable oil 11⁄2 teaspoons vanilla extract 1⁄2 teaspoon almond extract 2 large egg yolks 7 large egg whites 1⁄4 teaspoon cream of tartar powdered sugar for dusting

Nutritional information

Nutritional information per serving: Calories 214 (31% from fat) • carb. 34g • pro. 3g • fat 8g • sat. fat 1g • chol. 27mg • sod. 160mg • calc. 60mg • fiber 0g


Preheat oven to 325°F. Cut a ring of parchment to fit around the top of a 10-inch angel food pan and place it in the pan. Place the flour, 11⁄4 cups of the sugar, baking powder, and salt in a large mixing bowl. Mix on speed 1 to blend and aerate, 10 seconds. Make a well in the center of the flour mixture. Place the zests, juices, orange juice concentrate, oil and extracts and mix on speed 3 for 30 seconds; scrape the bowl. Add the yolks and mix on speed 3 for 30 seconds longer; scrape the bowl and reserve. Place the egg whites and cream of tartar in a second bowl (stainless, glass or copper, not plastic). Use the chef’s whisk to beat on speed 7 until soft peaks form, about 11⁄2 minutes. After soft peaks form, add the remaining 1⁄4 cup of sugar, 1⁄2 tablespoon at a time, until the egg whites are stiff and shiny but not dry, 3 to 4 minutes. Stir 1 cup of the egg whites into the reserved batter, then gently fold the remaining egg whites into the batter, one third at a time. Gently spoon into the prepared pan and bake in the preheated oven for 60 to 70 minutes, until a cake tester comes out clean when tested. Invert the pan immediately onto a wire rack and let the cake cool completely in the pan upside down on the rack. Run a long thin knife around the outer and tube edges of the pan and turn the cake out of the pan onto the rack; remove parchment. Dust with powdered sugar before serving.