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Citrus Chiffon Cake

Citrus Chiffon Cake is a moist, airy cake flavored with fresh oranges, layered with lemon curd, and topped with toasted meringue.

Prep Time: 25 minutes 

Cooking Time: 19 – 25 minutes

Serves: 9-12 servings

Yield: two 9-inch cakes




  • 2 1/2 cups cake flour
  • 1 1/3 cups white granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 6 large eggs, yolks and whites separated
  • ½ teaspoon cream of tartar
  • ½ cup Frigo® Whole Milk Ricotta
  • ½ cup vegetable oil
  • ½ cup (about 3 oranges) fresh orange juice *If using fresh oranges reserve zest
  • 2 teaspoons orange extract
  • 1 (10-ounce) jar lemon curd

Meringue Topping:

  • 6 large egg whites, room temperature
  • ½ teaspoon cream of tartar
  • ½ cup white granulated sugar
  • ½ teaspoon pure vanilla extract


Preheat oven to 350°F.  Line two 9-inch round cake pans with parchment and lightly spray with nonstick cooking spray.  Set aside. 

In a medium bowl, whisk together cake flour, 1 1/3 cups granulated sugar, baking powder, and salt.  Set aside.

In the bowl of an electric stand mixer fitted with the whisk attachment (or using a bowl and electric hand mixer), whip 6 reserved egg whites with ½ teaspoon cream of tartar on moderately high speed until stiff peaks form and become shiny.  Scrape into a clean bowl and set aside.

Put bowl back into the electric stand mixer and fit with a paddle attachment.  Pour in egg yolks, Frigo® Whole Milk Ricotta, vegetable oil, fresh orange juice, and orange extract.  Blend mixture on medium-high until smooth, about 3 minutes, occasionally scraping down sides and bottom of bowl.  Add dry ingredients and mix until just incorporated and then scrape down bowl and mix about 4 more turns of the paddle.

Remove from mixer and, by hand with a rubber spatula, fold in the whipped egg whites until combined being careful not to over fold and deflate the eggs.

Divide batter evenly between prepared baking pans and bake in preheated oven 19 – 25 minutes or until toothpick inserted into center of cake comes out clean.  Allow to cool in cake pans for 10 minutes and then invert onto wire racks to cool completely before frosting with meringue.

While the cakes cool, make the meringue.

In a very clean and dry bowl on a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tarter until soft peaks form.  Slowly add the ½ cup of granulated sugar and pure vanilla extract to the egg whites while continuing to whip.  Beat to stiff peaks. 

Assemble cake by turning one cake out onto a cake plate and spread with lemon curd.  It is best to drop a large dollop in the center and spread outward with a cake knife or rubber spatula so it doesn’t get all crumby.  Leave about a 1/2-inch rim of cake uncoated.  If you reserved orange zest, liberally sprinkle over the lemon curd.  Top with the remaining layer of the cake (top side up) and then spread the whipped meringue over entire cake. 

Toast meringue with a culinary torch until golden brown.  (Keep a close eye on the meringue in order to blow out any small flames). 

Serve immediately or store covered in the refrigerator.  Bring to room temperature before enjoying.