Orange Chiffon Cake
User Reviews
4.6
-
Prep Time
20 mins
-
Cook Time
1 hr
-
Total Time
1 hr 20 mins
-
Servings
4 people
-
Calories
543 kcal
-
Course
Cake
-
Cuisine
International
Orange Chiffon Cake
Description
The Orange Chiffon Cake starts by beating egg yolks with sugar, salt, and oil to form a creamy base that is infused with grated orange rind, juice, and a few drops of orange coloring for visual appeal. Self-raising flour is folded in gently to maintain lightness. Separately, egg whites are whipped with cream of tartar until stiff peaks form, creating a stable meringue. This airy foam is combined carefully with the yolk batter to preserve volume.
Baked in an ungreased 9-inch tube pan at 170°C (325°F), the cake rises elegantly and develops a soft yet spongy crumb. The citrus flavor stands out subtly, balanced by sweetness and delicate texture. After baking, inverting the pan while cooling helps prevent collapse and keeps the structure intact.
This chiffon cake can be served plain or with a light dusting of powdered sugar. Its tender crumb and citrus notes make it suitable as a refreshing dessert or an accompaniment to tea or coffee.
Following precise metric measurements and folding techniques ensures a successful rise and texture. Using an ungreased pan is important to allow the cake to cling and rise properly. The cake is done when it springs back when lightly pressed, indicating a fully set crumb.
Ingredients
- 7 egg yolk
- 1/4 cup superfine sugar
- ¼ tsp salt
- 4 tablespoons neutral cooking oil generic cooking oil
- 2 tablespoons orange rind grated
- 4 tbsp orange juice
- orange coloring few drops
- 4 oz (125g) self-raising flour
- 7 egg white
- ½ teaspoon cream of tartar I substitute with 1 tsp lemon juice
- 2/3 cup superfine sugar
Instructions
- Preheat the oven to 170°C (325°F). Prepare a 9-inch (22 cm) tube pan, ungreased. To make the egg yolk batter, beat the egg yolks with sugar until pale, then add the salt and oil, mixing briefly until it resembles mayonnaise.
- Add the grated orange rind, orange juice, and orange coloring, and mix well. Fold in the sifted flour until a batter forms.
- To make the egg white foam, beat the egg whites and cream of tartar until the mixture forms soft peaks. Gradually add the sugar, beating at high speed until stiff peaks form. Gently fold the beaten egg white foam into the egg yolk batter in three batches until fully combined (do not overmix).
- Pour the batter into the ungreased 9-inch (22 cm) tube pan. Tap the pan a few times on the tabletop to remove any trapped air bubbles in the batter. Bake in the preheated oven at 170°C (325°F) for 50-60 minutes, or until cooked. (When lightly pressed, the cake will spring back.) Immediately upon removing the cake from the oven, invert the pan (turn it upside down) and place it on a bottle or flat surface so it is suspended above the counter. Let it cool completely before removing the cake from the pan. To remove the cake from the pan, run a thin-bladed knife or a palette knife around the sides of the pan and the center core to release the cake. Then, run the knife along the base of the pan to remove the cake.
Notes
- Use precise metric measurements for best results.
- Do not grease the tube pan to allow proper rising of the cake.
- Fold egg whites gently into the yolk batter to maintain airiness and light texture.
- Invert the pan immediately after baking to prevent collapse as the cake cools.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 543 kcal
% Daily Value*
| Serving | 4people | |
| Calories | 543kcal | 27% |
| Carbohydrates | 70g | 23% |
| Protein | 14g | 28% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 340mg | 113% |
| Sodium | 249mg | 10% |
| Potassium | 251mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 48g | 96% |
| Vitamin A | 501IU | 10% |
| Vitamin C | 13mg | 14% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
Brown Butter Ramps and Oyster Mushrooms on Ricotta Crostini
Pomegranate Glazed Slow-Roasted Salmon with Fennel and Leeks
Creamy Cheddar Polenta with Sausage and Charred Ramps
White Asparagus with Black Garlic Aioli
