Orange Chiffon Cake
Orange Chiffon Cake is light, fluffy, and incredibly flavorful. The orange juice and zest give it a bright, tangy taste that's perfect for spring and summer.
Servings: 8 Servings
Calories: 321kcal
Ingredients
- 7 large eggs divided
- 1 1/2 cups all-purpose flour
- 1 1/2 cups fine sugar
- 1 tablespoon baking powder
- Zest from 1 orange about 1 1/2 tablespoons
- 1/2 cup vegetable oil
- 3/4 cup freshly squeezed orange juice
- 1 teaspoon of vanilla extract
- 1/2 teaspoon cream of tartar
For the glaze:
- 1/2 cup fresh orange juice
- 1/4 cup powdered sugar
- 1/2 tablespoon cornstarch
Instructions
- Preheat the oven to 325° F.
- Separate the egg yolks and the egg whites. You will need 6 yolks and 7 egg whites.
- In a stand mixer, combine the flour, sugar, baking powder, and orange zest.
- Make a well in the middle and add in the 6 egg yolks, vegetable oil, orange juice, and vanilla extract. Mix on medium until combined.
- Put the egg whites in a separate mixing bowl. You can add the optional cream of tartar to it, which can help form stiff peaks. Turn the mixer to medium speed and beat until soft peaks form, then beat on high until stiff peaks form. You've hit stiff peak egg whites when you have glossy peaks that stand straight.
- With a large rubber spatula or wire whisk, gently fold the egg whites (in three additions) into the egg yolk batter just until blended (being careful not to deflate the egg whites).
- Combine thoroughly, making sure there aren't any white streaks in the batter.
- Pour the batter into an ungreased tube pan (a 10-inch chiffon or angel cake pan).
- Bake for 55 to 60 minutes.
- To make the glaze, combine the orange juice, sugar and cornstarch in a saucepan over medium heat. Cook, stirring constantly, for 3 minutes. Remove from heat and cool completely before using.
- When a toothpick is inserted and comes out clean, remove the pan from the oven. It will be spongy to the touch.
- Immediately turn the pan over onto a cooling rack with the cake still in it.
- Allow it to cool completely, then use a knife around the edges of the pan to free the cake.
- Serve with fresh orange slices and whipped cream, if desired.
Notes
- Wash the oranges thoroughly before grating to remove impurities. When grating, remove only the orange outer rind, not the white pith, which will add bitterness.
- Once you squeeze the oranges, strain the juice through a fine mesh sieve to remove seeds and pulp.
- Use room temperature eggs for the best results. This will help the eggs to whip up better and create a lighter texture.
- Be careful not to overmix the batter once you add the egg whites. Overmixing can cause the batter to deflate and create a denser cake.
- Let the cake cool completely before slicing. This will help it to set and maintain its structure.
Nutrition
Calories: 321kcal | Carbohydrates: 64g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 215mg | Potassium: 189mg | Fiber: 1g | Sugar: 45g | Vitamin A: 285IU | Vitamin C: 19mg | Calcium: 118mg | Iron: 2mg