Filled with lemon, lime, and orange zest, this Gluten Free Citrus Chiffon Cake is a ray of sunshine on an otherwise cloudy day.
I admit, I have a thing for citrus.
I love the bright flavours that orange, lemon and lime impart to food, both sweet and savoury. And this light, airy gluten free Citrus Chiffon Cake is no exception. I will admit, I’ve never had success in making angel food or chiffon cakes from scratch before, so I was thrilled to see this gorgeous cake when I removed the baking pan.
Light in colour and in texture, this cake was perfect drizzled with a little citrus glaze. However, I think it would have been great sprinkled with some confectioners’ sugar, or served along with this Triple Citrus Curd or White Chocolate Whipped Cream. So many delicious options! Mmm…
My Grandma used to make the most amazing chiffon cakes and angel food cakes like they weren’t a challenge at all. I’m not sure if she ever had to hold her breath while turning one out of the pan, hoping it was successful or not. They were always light and airy, and she definitely make good use of her angel food pan.
A chiffon cake, although similar to an angel food cake, is quite a bit different. An angel food cake uses only the egg whites, where a chiffon uses both the whites and the yolks. Angel food cakes also don’t have any fats, like oil, and rely solely on the egg whites for leavening.
If you like this gluten free Citrus Chiffon Cake, you might also like:
- Prize-Winning Gluten Free Sponge Cake
- Perfect Gluten Free Angel Food Cake
- Gluten Free Sponge Cake
- Gluten Free Sponge Pudding with Rhubarb Sauce
- 1 1/4 cups white rice flour
- 1/2 cup potato starch
- 1/4 cup tapioca starch
- 1 tablespoon baking powder
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 7 large egg yolks, room temperature
- 1/2 cup oil
- 1/4 cup orange juice
- 1/4 cup water
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- zest of one orange, 1 lemon, and 1 lime
- 7 large egg whites, room temperature
- 1/2 teaspoon cream of tartar
- Preheat the oven to 325 degrees F (163 degrees C).
- In a large bowl, whisk together the rice flour, potato starch, tapioca starch, baking powder, xanthan gum, and salt. Set aside.
- In a separate bowl, whisk together the sugar and egg yolks, until they are a nice creamy yellow colour. Whisk in the oil, water, juices, and zest.
- In a third bowl, preferably a metal bowl with high sides, beat the egg whites and cream of tartar until stiff peaks form. If there are any egg yolks in the whites, or any grease in the bowl or on your beaters, the whites will not beat properly.
- Stir the sugar mixture into the dry ingredients. Using a rubber scraper, stir about 1/3 of the whipped egg whites into the batter. Carefully fold the remaining egg whites into the batter, being sure to be gentle, and not over mix, or you will lose all the air bubbles you incorporated into the whites when you were beating them.
- Pour the batter into an UNGREASED angel food cake pan.
- Bake in the preheated oven for 55-60 minutes, or until a skewer inserted into the middle of the cake comes out clean.
- Immediately turn the cake pan upside down over a cooling rack, placing a small bowl in the middle if your pan does not have the little feet that keep the pan raised off the counter. Leave the cake like this until it is completely cooled, 1 to 1 1/2 hours. If the cake hasn't released itself from the pan yet, you can use a sharp knife and cut around the outside of the pan, and around the center of the pan, to release the cake from the edge. Then turn the cake over on a serving plate.
- Serve as is, sprinkled with confectioners' sugar, or with a simple glaze of 2 tablespoons orange juice, 1 tablespoon melted unsalted butter, and 1/2 cup confectioners' sugar.
Separate your egg yolks from the whites while the eggs are still cold. Eggs are easier to separate when they are cold, but are easier to incorporate air into when they are room temperature.
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