Orange Chiffon Cake
Chiffon cakes were invented in the US in the 1920s and became popular due to their light and airy texture.
This is vegetarian recipe. Dish can be prepared in 95 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Orange Chiffon Cake
Ingredients
Instructions
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Preheat the oven to 325°F (165°C). Separate the egg yolks and whites.
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In a large mixing bowl, beat the egg yolks with 1 cup of sugar until light and fluffy.
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Gradually add the vegetable oil, orange juice, and orange zest to the egg yolk mixture, mixing well after each addition.
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In a separate bowl, sift together the cake flour, baking powder, and salt.
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Gradually add the dry ingredients to the egg yolk mixture, mixing until just combined.
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In another clean mixing bowl, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form.
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Gradually add the remaining 1/2 cup of sugar to the egg whites, beating until stiff peaks form.
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Gently fold the beaten egg whites into the cake batter until well combined.
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Pour the batter into an ungreased tube pan.
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Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
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Remove the cake from the oven and invert the pan onto a wire rack to cool completely.
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Once cooled, remove the cake from the pan and dust with powdered sugar before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 25g
- 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.
