Orange Chiffon Cake

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This is the best chiffon cake I have ever had.

orange chiffon cake.00 00 05 37.Still002 pinit
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Orange Chiffon Cake

Difficulty: Beginner Prep Time 15 mins Cook Time 45 mins Rest Time 60 mins Total Time 2 hrs
Cooking Temp: 302  °F Servings: 4
Best Season: Suitable throughout the year

Description

Orange Chiffon Cake is a light and airy cake infused with the bright and refreshing flavor of fresh oranges. This cake is perfect for any occasion, offering a sophisticated and delightful dessert that is both elegant and delicious.

The batter for orange chiffon cake is made from a mixture of flour, sugar, eggs, oil, and fresh orange juice and zest. The egg yolks and sugar are beaten until pale and fluffy, while the egg whites are whipped to stiff peaks, giving the cake its signature airy texture. The oil keeps the cake moist and tender, and the fresh orange juice and zest provide a vibrant citrus flavor.

The batter is poured into an ungreased tube pan and baked until the top is golden brown and a toothpick inserted into the center comes out clean. Once baked, the cake is inverted and allowed to cool completely in the pan to maintain its light and airy texture.

Orange Chiffon Cake can be enjoyed plain or frosted with a variety of toppings, such as whipped cream, orange glaze, or a simple dusting of powdered sugar. It can also be garnished with fresh orange slices, edible flowers, or a drizzle of honey for added elegance.

This cake is perfect for birthdays, tea parties, or any celebration where you want to offer a light and refreshing dessert. Its vibrant flavor and delicate texture make it a favorite among cake lovers.

Ingredients

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Instructions

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  1. Wash the oranges. In a clean bowl, bring together vegetable oil, orange zest and fresh orange juice and mix well. Sift in cake flour and mix well. Separate the eggs. Add the egg yolks into the batter mixture and mix well. Set aside.

  2. Preheat the oven to 302℉(150℃). Grab a 6-inch round chiffon cake pan. Do not grease it.

    A 6-inch round chiffon cake pan. *You have to use a chiffon cake pan to make this chiffon cake. Regular round cake pans won’t work.
  3. Add sugar, lemon juice, and vanilla extract into the egg white bowl, and use a hand mixer to beat in medium-high speed until stiff peaks form. Take a scoop of whipped egg white and gently fold it into the batter until just combined. Scoop in rest of the whipped egg white and gently fold it in until just combined. Pour all the batter into the chiffon cake pan, give it some taps, and send into the oven to bake for 45 minutes.

  4. Take the cake out of the oven right away, give it a tap or two, turn it upside down and let it cool on the cooling rack. 

    *Never skip this step or the cake will just collapse.
  5. Wait until the cake is completely cool down; take it out of the cake pan, slice and serve.

Note

By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

You have to use a chiffon cake pan to make this chiffon cake. Regular round cake pans won’t work.

Keywords: orange chiffon cake, chiffon cake, soft cake, fluffy cake
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