Orange Glow Chiffon Cake
Elevate your dessert game with the airy and citrusy charm of Orange Glow Chiffon Cake. This stunningly light and fluffy cake blends the vibrant flavor of freshly zested oranges with the delicate texture of chiffon, making it the perfect treat for any occasion. Made with simple pantry staples like cake flour, eggs, and freshly squeezed orange juice, this recipe yields a show-stopping cake that's as fragrant as it is flavorful. The secret lies in folding stiffly beaten egg whites into the batter, creating a tender, melt-in-your-mouth crumb. Baked to golden perfection in an ungreased tube pan and topped with a dusting of powdered sugar, this cake is a visual and culinary delight. Whether served as a centerpiece dessert or paired with a dollop of whipped cream and fresh fruit, the Orange Glow Chiffon Cake is sure to brighten your table and dazzle your taste buds. Perfect for spring gatherings, holidays, or when you're simply craving a light, citrus-filled indulgence!
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Recipe Information
Ingredients
- 2 cups Cake flour
- 1.5 cups Granulated sugar
- 2.5 teaspoons Baking powder
- 1 teaspoon Salt
- 2 Oranges (zested)
- 0.75 cup Freshly squeezed orange juice
- 0.5 cup Vegetable oil
- 7 large Eggs (separated)
- 0.5 teaspoon Cream of tartar
- 0.25 cup Powdered sugar
Instructions
Preheat your oven to 325°F (163°C). Ensure you have a 10-inch angel food or tube pan ready (do not grease the pan).
In a large mixing bowl, whisk together the cake flour, granulated sugar (reserve 2 tablespoons for later), baking powder, salt, and orange zest until well incorporated.
In a medium bowl, combine the freshly squeezed orange juice, vegetable oil, and egg yolks. Whisk until smooth, then pour the wet mixture into the dry ingredients. Mix until a smooth batter forms. Set aside.
In another large bowl, beat the egg whites with an electric mixer on medium speed until frothy. Add the cream of tartar and continue beating. Once soft peaks form, gradually add the reserved 2 tablespoons of granulated sugar, 1 tablespoon at a time, and beat until stiff peaks form.
Gently fold the egg whites into the orange batter in three additions, being careful not to deflate the batter.
Pour the batter into the ungreased tube pan, spreading it evenly. Run a knife through the batter to remove air bubbles.
Bake the cake in the preheated oven for 50 to 55 minutes, or until the top springs back when lightly touched and a skewer inserted in the center comes out clean.
Invert the pan immediately onto a bottle neck or its built-in legs to cool completely (about 2 hours).
Once cooled, run a knife around the edges of the pan and carefully release the cake onto a serving plate.
Dust the top with powdered sugar before serving. Optionally, garnish with grated orange zest or thin orange slices for presentation.
Nutrition Facts
Calories |
3759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.2 g | 181% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 1302 mg | 434% | |
| Sodium | 3987 mg | 173% | |
| Total Carbohydrate | 572.3 g | 208% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 365.8 g | ||
| Protein | 71.4 g | 143% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 333 mg | 26% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1715 mg | 36% | |
*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.
