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Fiori di Sicilia Citrus Chiffon Cake

Fiori di Sicilia Citrus Chiffon Cake

This citrusy chiffon cake is a light and fluffy dessert to have even on a warm day!


I made you 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. So, so good!

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.


I can’t believe that in all my years of baking and experimenting, I had never made a chiffon cake! This is very similar to an angel food cake {which I have also yet to make!}, 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!

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Course Dessert


  • cup all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • ½ cup + ¾ cup sugar {separated}
  • ½ cup vegetable oil
  • ¾ cup milk
  • zest of 1 lemon
  • zest of ½ orange
  • 1 tsp Fiori di Sicilia essence {optional}
  • 1 tsp vanilla extract
  • 6 egg yolks + 6 egg whites {separated}
  • ½ tsp cream of tartar


  • First, preheat the oven to 350F. Prepare an ungreased tube pan or angel food cake pan, and set aside.
  • In a large bowl, whisk together the flour, baking powder, salt, and ½ cup of the granulated sugar.
  • Add in the egg yolks, milk, vegetable oil, lemon and orange zest, and the extracts.
  • In the bowl of a stand mixer fitted with the whisk attachment, stir the egg whites until lightly foamy. Add in the cream of tartar, then bump the speed up to medium, and slowly add in the ¾ cup of sugar as it mixes. Once the sugar has been completely incorporated, boost the speed up to high, and mix until stiff peaks form and the mixture resembles thick meringue {7-8 minutes}.
  • Very gently stir the meringue into the prepared cake batter, being careful to not deflate the egg whites.
  • Pour the batter into the prepared pan {be sure to NOT grease it!}, and bake for 55-60 minutes, until the cake is golden brown and doesn't jiggle, and a toothpick inserted in the center comes out clean.
  • As soon as you take the cake out of the oven, invert the pan upside down to rest on its feet, or onto a bottleneck if your pan does not have feet.
  • Let cool completely, then carefully run a knife along the edge of the pan before removing from pan.
  • Serve as-is, or with a sprinkle of powdered sugar. Enjoy!


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