Fiori di Sicilia Citrus Chiffon Cake

This Italian inspired citrus chiffon cake is a light and fluffy dessert that will disappear from your kitchen table quicker than you can say “cake time”.

Get ready for some delicious, life changing Citrus Chiffon Cake. This baby is somewhere between an angel food cake and a traditional cake, and it’s basically the best thing ever. Think of it like a citrus-flavored cloud.

I decided to add both lemon and orange zest, as well as a bit of Fiori di Sicilia essence to create a citrus chiffon cake. In case you’ve never tried it, Fiori di Sicilia is an Italian citrus and vanilla extract. I used it for my homemade panettone to give it that traditional Italian Christmas cake flavor, but just a drop in here is perfect to boost that orangey flavor.

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This is very similar to an angel food cake, but instead of just using beaten egg whites as the base, chiffon cake also uses the egg yolks and some other traditional cake ingredients to make it a bit more substantial but still ridiculously fluffy.

It’s so incredibly good, and definitely a treat to try making at least once. This citrus chiffon cake, despite lacking any chocolate component, was completely gone in my household in less than 24 hours.

That’s how you know it’s amazing…

It deserves a spot in your house too. Happy baking!

Step by Step Guide to Making Fiori di Sicilia Citrus Chiffon Cake

Cake Batter Preparation:

Preheat Oven: Set your oven to 350°F (175°C). Have an ungreased tube pan or angel food cake pan ready.

Dry Ingredients Mixture: In a large mixing bowl, whisk the flour, baking powder, salt, and ½ cup sugar together.

Wet Ingredients Mixture: Stir in egg yolks, milk, vegetable oil, lemon zest, orange zest, Fiori di Sicilia (if using), and vanilla extract until well combined.

Meringue Preparation:

Whip Egg Whites: In a stand mixer with a whisk attachment, beat the egg whites until foamy. Add cream of tartar, then gradually incorporate ¾ cup sugar, continuing to whip until stiff peaks form and the texture resembles thick meringue (about 7-8 minutes).

Combining and Baking:

Fold Meringue into Batter: Carefully fold the meringue into the cake batter with a spatula to keep the air in the egg whites.

Bake: Pour the batter into the ungreased pan. Bake for 55-60 minutes until golden and a toothpick comes out clean.

Cool: Immediately invert the pan to cool completely. Use a knife to loosen the cake before unmolding.

Recipe Notes:

• Fiori di Sicilia Substitute: If Fiori di Sicilia is unavailable, combine equal parts vanilla extract and orange extract to mimic its unique citrus and floral notes.
• Pan Preparation: Do not grease the pan; the cake needs to cling to the sides to rise properly.
• Cooling: Inverting the pan helps the cake maintain its volume as it cools.
• Serving Suggestion: Dust with powdered sugar or serve with fresh whipped cream for added decadence.

Fiori di Sicilia Citrus Chiffon Cake

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5 from 4 reviews

• Author: Valentina
• Total Time: 1 hour 20 minutes
• Yield: 8-10 servings 1x

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Description

This Italian inspired citrus chiffon cake is a light and fluffy dessert that will disappear from your kitchen table quicker than you can say “cake time”.

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Ingredients

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• 1¾ cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• ½ cup + ¾ cup granulated sugar, separated
• ½ cup vegetable oil
• ¾ cup milk
• Zest of 1 lemon
• Zest of ½ orange
• 1 teaspoon Fiori di Sicilia essence (optional)
• 1 teaspoon vanilla extract
• 6 egg yolks
• 6 egg whites
• ½ teaspoon cream of tartar

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Instructions

Cake Batter Preparation:

• Preheat Oven: Set your oven to 350°F (175°C). Have an ungreased tube pan or angel food cake pan ready.
• Dry Ingredients Mixture: In a large mixing bowl, whisk the flour, baking powder, salt, and ½ cup sugar together.
• Wet Ingredients Mixture: Stir in egg yolks, milk, vegetable oil, lemon zest, orange zest, Fiori di Sicilia (if using), and vanilla extract until well combined.

Meringue Preparation:

• Whip Egg Whites: In a stand mixer with a whisk attachment, beat the egg whites until foamy. Add cream of tartar, then gradually incorporate ¾ cup sugar, continuing to whip until stiff peaks form and the texture resembles thick meringue (about 7-8 minutes).

Combining and Baking:

• Fold Meringue into Batter: Carefully fold the meringue into the cake batter with a spatula to keep the air in the egg whites.
• Bake: Pour the batter into the ungreased pan. Bake for 55-60 minutes until golden and a toothpick comes out clean.
• Cool: Immediately invert the pan to cool completely. Use a knife to loosen the cake before unmolding.

Notes

• Fiori di Sicilia Substitute: If Fiori di Sicilia is unavailable, combine equal parts vanilla extract and orange extract to mimic its unique citrus and floral notes.
• Pan Preparation: Do not grease the pan; the cake needs to cling to the sides to rise properly.
• Cooling: Inverting the pan helps the cake maintain its volume as it cools.
• Serving Suggestion: Dust with powdered sugar or serve with fresh whipped cream for added decadence.

• Prep Time: 20 mins
• Cook Time: 60 mins
• Category: Dessert
• Method: Baking
• Cuisine: Italian Inspired