Orange Chiffon Cake
This delightful cake recipe combines the bright flavors of orange with a light and airy texture that is sure to impress your taste buds. With a tender crumb and a subtle citrus aroma, this cake is perfect for any occasion.
— Constant Cookbook
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
Instructions
- <b>Mix the batter</b>
- Position a rack in the lower third of an oven and preheat to 325&#176;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.
- <b>Beat the egg whites </b>
- 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.
- <br style="font-weight: bold;"> <b> Bake the cake</b>
- 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, <i>Baking</i>, by Lou Seibert Pappas (Oxmoor House, 2006).
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