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Ingredients

Wheat Flour – 2 ½ cups
Baking Powder – 1 tsp
Salt – ½ tsp
Sugar – 1 ⅞ cup
Vanilla – 1 ½ tsp
Orange Zest – 1 lemon
Eggs – 9
Orange Juice – 1 cup (250 ml) Freshly squeezed
Sunflower Oil – 10 tbsp
Cream of Tartar – 2 tsp

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Orange Chiffon Cake

Orange Chiffon Cake

  • Medium

Ingredients

  • Wheat Flour – 2 ½ cups
  • Baking Powder – 1 tsp
  • Salt – ½ tsp
  • Sugar – 1 ⅞ cup
  • Vanilla – 1 ½ tsp
  • Orange Zest – 1 lemon
  • Eggs – 9
  • Orange Juice
    Freshly squeezed
    – 1 cup (250 ml)
  • Sunflower Oil – 10 tbsp
  • Cream of Tartar – 2 tsp

Recipe

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Light and airy, an orange chiffon cake is one of the best desserts ever. After all, it has an amazingly tender crumb while still being moist. While it may seem daunting to take on the task of baking the fluffy treat, it’s really not as difficult as it may seem.

Made with simple ingredients such as flour, sugar, eggs, and oil, and flavorings in the form of oranges and vanilla, this indulgent dessert is so airy, a slice is not going to feel enough. Without further ado, here is the recipe for making the perfect orange chiffon cake. Let’s start, shall we?

Steps

1
Done

Sift flour and baking powder into a large bowl. Add salt, vanilla, and half of the sugar; whisk to combine.
2
Done

Next, add orange zest and juice, egg yolks, and sunflower oil. Using your electric mixer, beat until combined, starting at low speed and gradually increasing it.
3
Done

In a separate bowl, beat egg whites with cream of tartar and remaining sugar until light and fluffy.
4
Done

Fold the egg white mixture into the batter in small portions and stir with a spatula until homogenous after each addition.
5
Done

Transfer the batter into a 10-inch chiffon cake pan and spread it evenly with a toothpick.

6
Done

Bake at 320 °F for 1h 10 min. Decorate with whipped cream or cream cheese frosting and caramelized oranges.

There you go! Surely it wasn't as difficult as you had imagined. Serve this fluffy orange chiffon cake with a cup of tea or coffee as a refreshing afternoon treat.

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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