Orange Chiffon Cake: A Nostalgic Sweet Taste of Yesteryears

There is a tradition in every Jewish and specifically Jewish Israeli home known as “A Cake For Shabbat,” a cake leisurely enjoyed on Saturday morning as part of a slow family gathering over a cup of coffee or sweet fresh mint tea.

Every house is different, and this fluffy orange chiffon cake was on repeat in my parents’ house. Myself, being the rebel of the family, I am a bit more adventurous and also bake Marble pound cake, this Jewish apple cake, and this Italian Hangover Cake, but with its explosion of orange flavor, this cake has a warm, nostalgic spot in my heart. Also, this Orange Poppyseeds Cake version.

This cake is best with a dust of powdered sugar, but for a special occasion, drizzle it with chocolate ganache, or Orange Glaze, and serve it with orange curd.

Ingredients and Variations

• Cake flour. In this recipe, all-purpose flour will not yield the best result; avoid replacing the cake flour.
• Baking powder
• Salt
• Granulated sugar divided
• Vegetable oil. A flavorless, I use Canola oil.
• Large eggs, separated
• Fresh orange juice and orange zest. Replace the orange with lemons or Meyer lemons for lemon chiffon cake.
• Vanilla extract.

Variations

1. Chocolate-Orange Chiffon Cake:  replace 1/4 cup (30g) of the flour with cocoa powder, mix with the dry ingredients, and increase the sugar by 1/4 cup.
2. Chiffon Orange Almond Cake: Add 1/2 teaspoon almond extract to the egg yolk mixture for a hint of almond flavor.

Step-by-Step Instructions

1. In another bowl, whisk together the egg yolks, vegetable oil, vanilla, orange juice, and orange zest until well combined.
2. In a large bowl, sift together the cake flour, 1 cup sugar, baking powder, and salt. Gradually add the flour mixture to the wet ingredients, mixing until the flour has been hydrated.
3.  In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar and continue to beat until medium stiff form.
4. Gently fold the beaten egg whites into the batter, one-third at a time, being careful not to deflate the mixture.
5. Pour the batter into an ungreased tube pan. Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
6.  Invert the pan immediately and let the cake cool upside down completely to prevent it from collapsing. Once cooled, run a knife around the edges to release the cake from the pan.

Tips

• Baking chiffon cake recipes can be a bit intimidating the first time, but I learned that the key to a tall, light, impressive, and perfect chiffon cake is a medium-stiff meringue. That means the meringue is opaque and stable and creates white streaks but forms a soft ribbon when you dip the whisk into it and turn it upside down. So when making the meringue, stay close by; if it reaches the stiff peaks stage, you’ll need to start over. To learn more, check out my guide to How To Make Meringue.
• Do not use an electric mixer to mix the egg yolks; too much air might cause the cake to collapse. Instead, use a hand whisk.
• The egg whites should be yolk (or any other fat) free. Otherwise, it won’t whip.
• To maintain the cake’s light texture, fold the egg whites gently into the batter using a soft rubber spatula. Allow the spatula to reach the bottom of the bowl, then lift it gently. 
• Freshly squeezed orange juice will give the best flavor, but you can use store-bought juice in a pinch. When zesting the orange, avoid the white pith as it can be bitter.
• Use a serrated knife or an angle food comb to slice the cake without deflating it.

Pans to Use

The best pan for baking chiffon cakes is an ungreased 9.5 or 10-inch tube pan, with a removable bottom, the same pan used to make angel food cake. The central tube allows heat to penetrate the batter, ensuring even baking. The ungreased sides help the batter climb and adhere to the pan, increasing the cake’s rise. To remove it from the cake pan, run a sharp knife through the sides and bottom of the pan and gently lift it with your hands. 

This orange chiffon cake recipe is great for a layer cake and can be divided into two nine-inch or three-wight-inch pans. Line the bottom of the pan with parchment paper, but do not grease the sides of the pan.

Storage

 Store the cake at room temperature, in an airtight container, or covered loosely with foil or plastic wrap, for up to three days. For longer storage, gently wrap the cake with plastic wrap and aluminum. Freeze for up to two months. Thaw at room temperature before serving.