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Citrus Chiffon Cake with grilled fresh fruit

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  • 2 limes
  • 2 oranges
  • 1 tsp vanilla
  • 1-3/4 cups pastry flour
  • 1-1/2 cups sugar, divided
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 6 egg yolks
  • 1/2 cup canola oil
  • 7 egg whites
  • 1/2 tsp cream of tartar


  • Finely grate limes and oranges on a rasp. Measure out 2 tsp of each zest; set aside rest for use in glaze/frosting.
  • Squeeze one lime and both oranges into a measuring cup until 3/4 cup of combined juices is reached. Stir in zest and vanilla.
  • Preheat oven to 350ºF. Use only an ungreased 10-inch plain sided tube pan - like an angle food pan.
  • Stir flour with 3/4 cup of sugar, baking powder and salt.
  • Stir egg yolks into the oil.
  • Beat egg whites until foamy; beat in cream of tartar. When soft peaks form, gradually add reaming 3/4 cup of sugar until glossy peaks form. Mixture should be smooth and no longer gritty.
  • Add juice oil mixtures to flour until well combined. Fold in egg whites until there are no clumps of white remaining, yet batter has some streaks.
  • Fill tube pan, smooth top. Bake 55-60 minutes or until tester comes out clean.
  • Immediately invert hot cake and cool upside down. When completely cooled, run a knife around to loosen and turn out on to plate.


GLAZE: 2 cups confectioner's (icing) sugar, 1 Tbsp butter, softened, 1 tsp lime and orange zests, 1 Tbsp liqueur (Triple Sec, Limoncello, Tequila), 2-4 Tbsp juice (lemon, lime, orange). Combine, adding enough juice to allow glaze to drizzle down sides of cake.
FROSTING: 2 cups confectioner's (icing) sugar, 1/4 cup unsalted butter softened, 1 Tbsp liqueur (Triple Sec, Limoncello, Tequila), 1-2 Tbsp juice (lemon, lime, orange). Combine, adding enough juice to get a spreading consistency.
GRILLED FRUITS: 3 cups of fruits, placed in a grill pan for 2-3 minutes. Toss with 2 tsp of sugar (optional) and 1 tsp liqueur (optional). Serve warm.