ALL RECIPES, Desserts

Orange Chiffon Cake

Orange Chiffon Cake

Orange chiffon cake is a light and airy dessert with a delicate orange flavor. It’s perfect for a special occasion or just a refreshing treat. Here’s a recipe to make this delicious cake:

Ingredients:

For the Cake:

  • 1 1/2 cups (190 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (120 ml) vegetable oil
  • 1/2 cup (120 ml) freshly squeezed orange juice
  • Zest of 1 large orange
  • 4 large eggs, separated
  • 1/2 tsp cream of tartar

For the Glaze (Optional):

  • 1 cup (120 g) powdered sugar
  • 2-3 tbsp freshly squeezed orange juice

Instructions:

  1. Preheat Oven:
    • Preheat your oven to 325°F (165°C). Do not grease the sides of your tube pan, as the cake needs to climb up the sides to rise properly.
  2. Prepare Dry Ingredients:
    • In a large bowl, sift together the flour, granulated sugar, baking powder, and salt.
  3. Mix Wet Ingredients:
    • In another bowl, whisk together the vegetable oil, orange juice, and orange zest.
    • Add the egg yolks one at a time, beating well after each addition.
  4. Combine Wet and Dry:
    • Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
  5. Beat Egg Whites:
    • In a clean, dry bowl, use an electric mixer to beat the egg whites and cream of tartar until stiff peaks form. This means the egg whites should stand up and hold their shape when the beaters are lifted.
  6. Fold Together:
    • Gently fold the beaten egg whites into the batter in three additions. Be careful not to deflate the egg whites too much; the batter should remain light and fluffy.
  7. Bake:
    • Pour the batter into an ungreased 10-inch (25 cm) tube pan or angel food cake pan.
    • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool:
    • Once baked, invert the pan onto a wire rack and let the cake cool completely in the pan. This helps prevent the cake from collapsing.
  9. Remove Cake:
    • After the cake is completely cool, carefully remove it from the pan. You may need to run a knife around the edges to release it.
  10. Prepare the Glaze (Optional):
    • In a small bowl, mix the powdered sugar with enough orange juice to create a smooth, pourable glaze.
    • Drizzle the glaze over the cooled cake.

Serve:

Enjoy your Orange Chiffon Cake plain or with a dollop of whipped cream or fresh fruit. It’s a light and flavorful cake that’s perfect for any occasion!

Monchanoke