A light and fluffy cake with a burst of citrusy orange flavor. This Orange Chiffon Cake is a perfect dessert for any occasion, offering a refreshing twist on the classic chiffon cake with the addition of fresh orange juice and zest. Its airy texture and vibrant flavor make it a delightful treat.
Ingredients:
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 large eggs, separated
- 1/2 cup vegetable oil
- 3/4 cup fresh orange juice
- 1 tablespoon orange zest
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 325°F (165°C). Do not grease the pan.
- In a large mixing bowl, combine flour, sugar, baking powder, and salt.
- In a separate bowl, whisk egg yolks, vegetable oil, orange juice, orange zest, and vanilla extract.
- Gradually mix the wet ingredients into the dry ingredients until well combined.
- In another bowl, beat egg whites with cream of tartar until stiff peaks form.
- Gently fold the egg whites into the batter in thirds, ensuring not to deflate the mixture.
- Pour the batter into an ungreased chiffon cake pan (tube pan) and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, invert the pan and let the cake cool completely in the pan.
- Once cooled, carefully run a knife around the edges and remove the cake from the pan.
- Serve as is or with a dusting of powdered sugar or whipped cream.
Calories: Approximately 250-300 calories per slice (1/12 of the cake).
Healthy or Non-Healthy: Non-healthy. While it is a light cake, it contains sugar, oil, and egg yolks, making it a treat to enjoy in moderation.