Orange Chiffon Cake
Chiffon cakes are moist, airy, and delicious and a cross between an oil and a sponge cake. I love them due to their fluffy, airy texture created by the meringue. Give our chiffon recipe a try and your family and dinner guests will love it.
The cake can be made using different flavors or a combination of flavors. This recipe is one of the most popular ones which is an orange chiffon. Lemon is fairly popular, as well. Strawberry would be a nice flavor too. You can be the judge.
There are a few adjustments you can make when preparing of the cake. To begin with, this recipe uses moderate amounts of sugar to both the cake and meringue batter. If you have a sweet tooth, you can add more. If you are diet conscious, you can cut back a bit.
The recipe uses 2/3 of a cup of orange juice and the zest from one orange. A large orange will yield roughly this amount. If you want more of an orange punch, simply add another small or large orange.
The meringue is one of the most critical features of the cake. When separating the yolks from the whites, be careful not to get any yolk in the whites. If you do, it will not whip up properly, and it will become watery . Also make sure your bowl and paddles are as clean as possible.
The glaze is an easy combination of confectioner’s sugar and orange juice. You can make it as thick or as runny as you like simply by altering the amounts of each component. A few drops of vanilla extract can be added for some additional flavor.Video:
- 3 large eggs, separated
- ½ cup of granulated sugar
- 3 tbsp of vegetable oil
- ⅔ cup of orange juice
- ¾ cup plus 2 tbs of all purpose flour
- 2 tbsp of corn starch
- zest from ½ orange
- 1 tbsp of baking powder
- For the Glaze:
- ½ cup of confectioners sugar
- 2 tbsp of orange juice
- Preheat oven to 325 F or 160 C.
- Add ¼ cup of sugar to the egg yolks. Whisk until pale in color. Add in the vegetable oil, orange juice, and orange zest. Whisk until well combined.
- Sift in the flour, corn starch, and baking powder. Whisk until no lumps. Set it aside.
- Whip the egg whites until foamy and bubbly. Gradually add the remaining ¼ cup of sugar and continue whipping for 5 minutes or so on high until stiff peaks form.
- Fold the egg whites into the batter, half at a time, until a homogeneous mixture forms.
- Pour the mixture into a cone pan in the same location. Tap the pan to even out the mixture.
- Bake for 30 to 35 minutes.
- To make the glaze, combine the confectioner's sugar and orange juice. Mix until well combined.
- Remove the cake from the oven and turn the pan upside down and allow the cake to cool completely. This will take an hour or so.
- Run a knife around the edges of the cake to loosen the cake, and remove the cake from the pan.
- Pour the drizzle over the top of the cake and serve.
- Enjoy your orange chiffon cake.
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