Orange Chiffon Cake Recipe
Tender, moist, and light orange flavor cake.
Servings 12 people
Ingredients
- 2 1/4 Cups Cake flour (250g)
- 2 teaspoons baking powder
- 1 1/2 Cups Sugar (300g)
- 8 Large Eggs separated
- 3/4 Cup Vegetable oil (180ml)
- 2/3 Cup Fresh orange juice (160ml)
- Zest from two oranges
Instructions
- Preheat oven to 320F (160F) and have a 10-inch tube with feet pan ready.
- Sift the flour and baking powder in a medium bowl and mix in one cup (200g) of the sugar.
- Mix the egg yolks, orange zest, orange juice, and vegetable oil, in a medium bowl. Then, mix the flour mixture with the egg mixture.
- Whip the egg whites for about one minute until frothy, then gradually add the remaining sugar and whip to a medium peak. This is very important for the success of the cake, so stay close by.
- Fold the meringue into the egg yolk mixture in three parts.
- Pour the cake batter into an ungreased tube pan and bake for 50-55 minutes.
- Remove the cake from the oven and immediately turn the cake upside down.
Notes
- Medium stiff meringue is the key to the cake's success. That means the meringue is opaque and stable, creating white streaks but forming a soft ribbon when you dip the whisk into it and turn it upside down.
- 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.
- 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.
- When zesting the orange, avoid the white pith as it can be bitter.
- Use a serrated knife or an angel food comb to slice the cake without deflating it.