Orange Chiffon Cake
Delight your taste buds with the timeless elegance of an Orange Chiffon Cake, a dessert that’s as light as a cloud and bursting with citrusy freshness. This airy, melt-in-your-mouth cake combines the zest and juice of fresh oranges with a hint of sweetness, creating a golden hue and bright flavor perfect for any occasion. The secret lies in folding fluffy, whipped egg whites into a rich batter, yielding a delicate crumb that’s both moist and tender. Whether dusted with powdered sugar for a minimalist touch or served as-is, this crowd-pleasing cake is a stunning centerpiece for brunches, parties, or afternoon tea. With a prep time of just 20 minutes and an irresistible aroma that fills your kitchen, this orange chiffon delight is a must-try for citrus lovers!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1.5 cups Granulated sugar (divided)
- 7 large Eggs (separated)
- 0.75 cup Orange juice (freshly squeezed)
- 0.5 cup Vegetable oil
- 2 tablespoons Orange zest
- 0.5 teaspoon Cream of tartar
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 325°F (165°C). Ensure you have a 10-inch ungreased tube pan ready.
In a large mixing bowl, sift together the all-purpose flour, baking powder, salt, and 3/4 cup of granulated sugar.
In a separate medium-sized bowl, whisk together the egg yolks, orange juice, vegetable oil, and orange zest until thoroughly combined.
Add the wet ingredients to the dry ingredients and mix until the batter is smooth and free of lumps. Set aside.
In another large mixing bowl, use an electric mixer to beat the egg whites and cream of tartar on medium speed until frothy.
Gradually add the remaining 3/4 cup of granulated sugar to the egg whites while beating on high speed. Continue beating until stiff peaks form.
Gently fold the whipped egg whites into the batter in three additions. Use a spatula to fold carefully, avoiding deflating the mixture.
Pour the batter into the ungreased tube pan. Smooth the top with a spatula to ensure even distribution.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and immediately invert the tube pan onto a heatproof surface. Allow the cake to cool completely in this position.
Once cooled, carefully run a knife around the edges of the pan to release the cake. Transfer it to a serving plate.
Optional: Dust the top of the cake with powdered sugar before serving.
Slice and serve this light and airy Orange Chiffon Cake. Enjoy!
Nutrition Facts
Calories |
3606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.3 g | 181% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 1302 mg | 434% | |
| Sodium | 2584 mg | 112% | |
| Total Carbohydrate | 530.2 g | 193% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 332.8 g | ||
| Protein | 70.6 g | 141% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 271 mg | 21% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 1413 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
