Recipes Desserts Cakes and Cupcakes Orange Chiffon Cake

Orange Chiffon Cake

Orange Chiffon Cake is rated 4.0 out of 5 by 1.
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Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: 8

To separate eggs, place 3 small bowls side by side. Crack the first egg and pull the shell halves apart. Pass the yolk back and forth, letting the white fall into the first bowl. Put the yolk in the second bowl. Transfer the white to the third bowl and repeat with the remaining eggs. (Always begin with an empty bowl, as a speck of yolk will prevent the whites from fully expanding.)

Ingredients:

  • 2 1/4 cups cake flour or 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 Tbs. baking powder
  • 1 tsp. salt
  • 1/2 cup canola oil
  • 6 whole eggs, separated, plus 2 whites
  • 2 Tbs. finely grated orange zest
  • 1/2 cup fresh orange juice
  • 1/4 cup water
  • 1/2 tsp. cream of tartar

Directions:

Mix the batter
Position a rack in the lower third of an oven and preheat to 325°F.

Sift together the flour, sugar, baking powder and salt onto a sheet of parchment paper or onto a plate. In a large bowl, whisk together the oil, the 6 egg yolks, the orange zest, orange juice and water until well blended. Using a rubber spatula, gently fold the flour mixture into the egg mixture until the batter is smooth.

Beat the egg whites
In a bowl, using an electric mixer on medium-high speed, beat the 8 egg whites and the cream of tartar until soft peaks form. Using the rubber spatula, gently fold one-half of the whites into the batter until almost blended. Gently fold in the remaining whites just until combined. Pour the batter into an ungreased 10-inch tube pan, spreading evenly.

Bake the cake
Bake until a toothpick inserted near the center comes out clean, 50 to 60 minutes. Invert the pan onto a wire rack and let the cake cool completely, about 1 hour. Run a thin-bladed knife around the edge of the pan and the center tube and invert the cake onto a serving plate. Cut into wedges and serve. Makes one 10-inch round cake.

Adapted from Williams-Sonoma Food Made Fast Series, Baking, by Lou Seibert Pappas (Oxmoor House, 2006).

Rated 4 out of 5 by from Cannot Stop Eating This!!! This cake is amazing! The texture and height was wonderful, but there was a lack of orange flavor. I made it a few more times and hit on the perfect modifications to fix the problem. I substituted the 1/4 cup water for more OJ, and used freshly squeezed for whatever that was worth. I also added 1/4 cup more sugar (any more than this and the cake was too heavy and fell). I also added two teaspoons of orange extract. The extract was essential to getting a nice orange flavor that even orange juice and orange zest could not provide.
Date published: 2013-04-23
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