Description
Bake a soft, fluffy Orange Chiffon Cake with fresh orange juice and zest. A light and refreshing dessert for any occasion.
Ingredients
Units
Scale
- 6 large eggs, plus 1 extra egg white
- 2 1/4 cups sifted cake flour
- 1 1/2 cups superfine sugar, divided
- 1/2 teaspoon salt
- 2 tablespoons grated orange zest
- 1 tablespoon baking powder
- 1/2 cup vegetable oil
- 3/4 cup freshly squeezed orange juice (about 2-3 large oranges)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
Instructions
- Separate the yolks and whites while the eggs are cold.
- Place the yolks in one bowl and the whites (plus the extra white) in another.
- Cover and let them sit at room temperature for about 30 minutes.
- Heat oven to 325°F (170°C). Have a 10-inch (25 cm) tube pan ready.
- In a large bowl, whisk together the flour, 1 ¼ cups sugar, baking powder, salt, and orange zest.
- Make a well in the center. Add egg yolks, oil, orange juice, and vanilla. Beat until smooth.
- In a separate bowl, beat egg whites until foamy.
- Add cream of tartar, then slowly beat in the remaining ¼ cup sugar. Continue beating until stiff peaks form.
- Gently fold the whipped egg whites into the batter in three additions.
- Mix lightly until just combined; don’t overmix.
- Pour batter into the ungreased tube pan.
- Bake 55–60 minutes, or until a skewer comes out clean and the cake springs back when lightly pressed.
- Immediately invert the pan (place upside down on a flat surface or balanced over a bottle) and let the cake cool completely before removing.
- Run a spatula around the edges and center tube to release.
- Invert onto a wire rack.
- Dust with powdered sugar and serve with whipped cream or fresh fruit.
Notes
Created, prepared, tried, and tested by Joy
