Flavorful Orange Chiffon Cake (Classic Version) – Joyofbaking.com Innovative Recipes




Orange Chiffon Cake (Classic Version) – Joyofbaking.com

Are you looking for a light, fluffy and fragrant cake that will delight your taste buds? Well, look no further than this classic Orange Chiffon Cake recipe from joyofbaking.com!

Ingredients:

– 1 1/2 cups (150 grams) cake flour
– 3/4 cup (150 grams) granulated sugar, divided
– 1 tablespoon baking powder
– 1/4 teaspoon salt
– 1/2 cup (120 ml) vegetable oil
– 3 large egg yolks
– 1/2 cup (120 ml) freshly squeezed orange juice
– 1 tablespoon (10 grams) orange zest
– 4 large egg whites
– 1/4 teaspoon cream of tartar

Instructions:

1. Preheat your oven to 325°F (160°C) and line the bottom of an ungreased 9-inch (23 cm) tube pan with parchment paper.

2. In a large bowl, sift together cake flour, 1/2 cup of sugar, baking powder, and salt. Whisk to combine.

3. In a separate bowl, whisk together the vegetable oil, egg yolks, orange juice, and orange zest.

4. Mix the liquid ingredients into the dry ingredients until just combined. Do not overmix.

5. In another large bowl, beat the egg whites and cream of tartar until they form soft peaks. Gradually add the remaining 1/4 cup of sugar and beat until the whites are shiny and firm, but not dry.

6. Gently fold about 1/3 of the egg whites into the batter to lighten it. Then fold in the remaining egg whites in two additions.

7. Pour the batter into the prepared pan and bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.

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8. Immediately invert the cake onto a cooling rack and let cool completely before removing from the pan.

9. To remove the cake from the pan, slide a long knife around the edges of the pan and around the inner tube. Lift the cake out and remove the bottom parchment paper.

10. Serve your delicious Orange Chiffon Cake with whipped cream, fresh fruit, or a sprinkle of powdered sugar.

Summary:

– Preheat oven to 325°F and line a tube pan with parchment paper.
– Combine and sift cake flour, 1/2 cup sugar, baking powder, and salt.
– Whisk together oil, egg yolks, orange juice, and zest. Mix into dry ingredients.
– Beat egg whites, cream of tartar, and remaining sugar until shiny and firm.
– Gently fold in egg whites into the batter.
– Bake for 45-50 minutes and cool upside down.
– Remove from pan and serve with whipped cream or powdered sugar.

Splendiferous Orange Chiffon Cake (Classic Version) - Joyofbaking.com Fusion Food

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