Orange Chiffon Cake Recipe Blog

Orange Chiffon Cake is a light, airy, and moist cake that combines the fresh flavor of oranges with a delicate, fluffy texture. This cake is perfect for any occasion, whether it’s a family gathering, a special celebration, or simply as a delightful dessert to enjoy with a cup of tea. Follow this easy recipe to create a delicious and impressive Orange Chiffon Cake that will leave everyone asking for more.

Ingredients

To bake this delicious Orange Chiffon Cake, you’ll need:

  • Flour: 7/8 cup
  • Sugar: 3/4 cup
  • Baking Powder: 1 1/2 teaspoons
  • Salt: 1/2 teaspoon
  • Grated Orange Rind: From 1/2 orange
  • Vegetable Oil: 1/4 cup
  • Egg Yolks: 3
  • Orange Juice: 1/8 cup
  • Cold Water: 1/4 cup
  • Cream of Tartar: 1/4 teaspoon
  • Egg Whites: 3

Step-by-Step Guide

  1. Preheat Oven:
    • Preheat your oven to 325°F (165°C).
  2. Prepare the Dry Ingredients:
    • In a large mixing bowl, stir together the flour, sugar, baking powder, salt, and grated orange rind. Make a well in the center of the dry ingredients.
  3. Mix the Wet Ingredients:
    • In the well of the dry ingredients, add the vegetable oil, egg yolks, orange juice, and cold water. Beat the mixture until smooth.
  4. Beat the Egg Whites:
    • In a separate bowl, add the cream of tartar to the egg whites. Beat the egg whites until stiff peaks form.
  5. Combine Mixtures:
    • Gradually pour the batter over the beaten egg whites. Gently fold the batter into the egg whites until just blended. Be careful not to stir, as you want to maintain the airiness of the egg whites.
  6. Bake the Cake:
    • Pour the batter into an ungreased 10-inch tube pan. Bake at 325°F (165°C) for 55 minutes. Increase the heat to 350°F (175°C) and bake for an additional 10 minutes.
  7. Cool the Cake:
    • Invert the pan and allow the cake to cool completely. Once cooled, remove the cake from the pan.
  8. Serve:
    • Frost the cake if desired, or serve it plain. Enjoy your light and fluffy Orange Chiffon Cake!

Storage Tips

  • Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.
  • Refrigeration: If frosted, store the cake in the refrigerator for up to 5 days. Allow it to come to room temperature before serving.

Add-On Suggestions

  • Frosting: Top with a light glaze made from powdered sugar and orange juice, or a whipped cream frosting for extra indulgence.
  • Garnish: Decorate with fresh orange slices or zest for added visual appeal and flavor.

FAQs

Q: Can I use a different type of citrus? A: Yes, you can substitute orange with lemon or lime for a different citrus flavor.

Q: How do I ensure my chiffon cake is light and airy? A: Be careful when folding the batter into the beaten egg whites to maintain the airiness. Avoid overmixing.

Q: Can I bake this cake in a different pan? A: Chiffon cakes are traditionally baked in a tube pan to ensure even baking. If you use a different pan, adjust the baking time accordingly and monitor the cake closely.

Health Considerations

Orange Chiffon Cake is a lighter alternative to many traditional cakes, as it uses less oil and relies on the fluffiness of beaten egg whites. Enjoy it as part of a balanced diet.

Orange Chiffon Cake is a delightful and versatile dessert that offers a burst of citrus flavor in every bite. Perfect for any occasion, this cake is sure to impress with its light, airy texture and refreshing taste. Enjoy baking and sharing this delicious treat with friends and family!

  • Delicious Recipes

    Orange Chiffon Cake Recipe Blog

    Orange Chiffon Cake is a light, airy, and moist cake that combines the fresh flavor of oranges with a delicate, fluffy texture. This cake is perfect for any occasion, whether it’s a family gathering, a special celebration, or simply as a delightful dessert to enjoy with a cup of tea. Follow this easy recipe to create a delicious and impressive Orange Chiffon Cake that will leave everyone asking for more.

    Ingredients

    To bake this delicious Orange Chiffon Cake, you’ll need:

    • Flour: 7/8 cup
    • Sugar: 3/4 cup
    • Baking Powder: 1 1/2 teaspoons
    • Salt: 1/2 teaspoon
    • Grated Orange Rind: From 1/2 orange
    • Vegetable Oil: 1/4 cup
    • Egg Yolks: 3
    • Orange Juice: 1/8 cup
    • Cold Water: 1/4 cup
    • Cream of Tartar: 1/4 teaspoon
    • Egg Whites: 3

    Step-by-Step Guide

    1. Preheat Oven:
      • Preheat your oven to 325°F (165°C).
    2. Prepare the Dry Ingredients:
      • In a large mixing bowl, stir together the flour, sugar, baking powder, salt, and grated orange rind. Make a well in the center of the dry ingredients.
    3. Mix the Wet Ingredients:
      • In the well of the dry ingredients, add the vegetable oil, egg yolks, orange juice, and cold water. Beat the mixture until smooth.
    4. Beat the Egg Whites:
      • In a separate bowl, add the cream of tartar to the egg whites. Beat the egg whites until stiff peaks form.
    5. Combine Mixtures:
      • Gradually pour the batter over the beaten egg whites. Gently fold the batter into the egg whites until just blended. Be careful not to stir, as you want to maintain the airiness of the egg whites.
    6. Bake the Cake:
      • Pour the batter into an ungreased 10-inch tube pan. Bake at 325°F (165°C) for 55 minutes. Increase the heat to 350°F (175°C) and bake for an additional 10 minutes.
    7. Cool the Cake:
      • Invert the pan and allow the cake to cool completely. Once cooled, remove the cake from the pan.
    8. Serve:
      • Frost the cake if desired, or serve it plain. Enjoy your light and fluffy Orange Chiffon Cake!

    Storage Tips

    • Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.
    • Refrigeration: If frosted, store the cake in the refrigerator for up to 5 days. Allow it to come to room temperature before serving.

    Add-On Suggestions

    • Frosting: Top with a light glaze made from powdered sugar and orange juice, or a whipped cream frosting for extra indulgence.
    • Garnish: Decorate with fresh orange slices or zest for added visual appeal and flavor.

    FAQs

    Q: Can I use a different type of citrus? A: Yes, you can substitute orange with lemon or lime for a different citrus flavor.

    Q: How do I ensure my chiffon cake is light and airy? A: Be careful when folding the batter into the beaten egg whites to maintain the airiness. Avoid overmixing.

    Q: Can I bake this cake in a different pan? A: Chiffon cakes are traditionally baked in a tube pan to ensure even baking. If you use a different pan, adjust the baking time accordingly and monitor the cake closely.

    Health Considerations

    Orange Chiffon Cake is a lighter alternative to many traditional cakes, as it uses less oil and relies on the fluffiness of beaten egg whites. Enjoy it as part of a balanced diet.

    Orange Chiffon Cake is a delightful and versatile dessert that offers a burst of citrus flavor in every bite. Perfect for any occasion, this cake is sure to impress with its light, airy texture and refreshing taste. Enjoy baking and sharing this delicious treat with friends and family!