No-Fail Orange Chiffon Cake
Chiffon cakes were invented in the late 1920s by a California insurance salesman named Harry Baker.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
No-Fail Orange Chiffon Cake
Ingredients
Instructions
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Preheat the oven to 325°F (165°C). Grease and flour a 10-inch tube pan.
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In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
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Add the vegetable oil, egg yolks, orange juice, orange zest, and vanilla extract to the dry ingredients. Mix until well combined.
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In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form.
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Gently fold the beaten egg whites into the batter until no streaks remain.
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Pour the batter into the prepared tube pan and smooth the top.
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Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and invert the pan onto a wire rack. Let the cake cool completely in the pan.
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Once cooled, run a knife around the edges of the pan to loosen the cake. Remove the cake from the pan.
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Dust with powdered sugar before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 20g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
