Orange Chiffon Cake
A chiffon cake is a very light and fluffy cake made with a combination of both oil and foam type that gets its pillow-like texture from whipped egg whites and baking powder. This is an orange flavoured one made with orange zest and fresh orange juice.
- Reading time
- 2 MIN READ
- Ingredients
- 12 INGREDIENTS
- Step photos
- 1 PHOTOS
- Video
- VIDEO
A chiffon cake is a very light and fluffy cake made with a combination of both oil and foam type that gets its pillow-like texture from whipped egg whites and baking powder.
This is an orange flavoured one made with orange zest and fresh orange juice.
INGREDIENTS / 12
- 2 1/4 cups cake flour
- 1 1/2 cups granulated sugar – divided
- 8 large egg whites
- 7 large egg yolks
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon cream of tartar
- 3/4 teaspoon salt
- 3/4 cups milk
- 1/2 cup vegetable or canola oil
- 2 teaspoons vanilla extract
- Zest of two oranges
- Fresh orange juice - 1/2 cup
METHOD / 12
2 MIN READ- 01
Preheat your oven to 325 degrees F and place the oven rack in the lowest position.
- 02
Grease only the bottom part of a 10-inch pan with some butter making sure it gets to the corners, put a bit of flour in the pan, rotate then tap out the excess or line with parchment paper. This is to ensure the cake does not stick.
- 03
Whisk the flour, half of the sugar, salt, and baking powder together. Set aside. Add the zest of two oranges.
- 04
Separate the egg yolks from the whites. Set aside. (Make sure your bowl is clean and dry)
- 05
Add the oil, milk and vanilla extract into the egg yolks, orange juice and mix to combine.
- 06
Create a well in the center of the flour, add the egg yolk mixture, and mix until smooth. Set aside.
- 07
Add the cream of tartar into the egg whites. Using a clean and dry whisk, beat until soft peaks form. Gradually add remaining sugar and beat until medium peaks form. About 3 to 4 minutes.
- 08
Gently fold in one third of the whisked egg whites into the batter.
- 09
And fold the rest in in 2 additions. Be careful not to the deflate the egg whites.
- 10
Transfer batter into baking pan and bake in the preheated oven for 50 minutes or until a skewer inserted comes out clean.
- 11
Allow to cool inside the pan for 5 – 10 minutes. You can remove from pan immediately if it’s not too hot for you to handle.
- 12
Loosen side of cake with a knife or metal spatula. Remove from pan and cool completely on a wire rack, right side up.
WATCH THE RECIPE VIDEO
ENJOY!
FILED UNDER
RECIPE BY
Dolapo Grey
PUBLISHED AUGUST 26, 2020
