Orange Chiffon Cake

The hubs had a sudden urge for something sweet last evening, so he made me whip up a cake for him. I had one orange laying around on my kitchen counter top and some cake flour that needed to be used up, so I thought I would make an orange chiffon cake. This chiffon cake is light, fluffy, and a great dessert to have for your afternoon tea. Without further ado, here is the recipe.

INGREDIENTS

112 grams of cake flour (sifted)
1/2 tablespoon of baking powder
150 grams of sugar
1/4 tsp salt
orange zest from 1 large orange
3 large eggs + 1 egg white (separated, at room temp)
1/4 cup avocado oil (or vegetable/canola oil)
90 mL of orange juice

Before we work with the ingredients, start off by pre-heating the oven at  325 degrees Fahrenheit, and the rack set in the middle. Grease a 13″ x 5″ baking pan with butter and line the bottom of the pan with parchment paper, and set aside.

Begin by first adding the egg whites to your stand mixer and whisk until soft peaks form. If you don’t have a stand mixer, a regular hand mixer will be fine as well. Once the egg whites have reached soft peaks, add about 25 grams of sugar and continue to whisk until stiff peaks form. Place the whipped egg whites into another bowl and set aside.

Now, in a separate bowl, add the cake flour, baking powder, remaining sugar, salt, and orange zest into the bowl and mix until well combined. Next, add in the egg yolks, avocado oil and orange juice. You may also add vanilla extract at this time, if you wish. Mix until everything is well combined and the batter becomes smooth.

Lastly, fold the egg whites gently into the batter, one-third at a time, being careful not to over-mix the batter and until no egg whites are visible. You should have a light and airy batter. Pour the batter into the prepared baking pan, and drop the pan a few times on the counter to eliminate any air bubbles in the batter. Pop the baking pan into the oven and allow it to bake for about 55 minutes or until a toothpick inserted into the cake comes out clean. Allow the cake to cool completely before removing it from the pan. You can serve it with freshly whipped cream, vanilla ice cream or enjoy it as is.

 

 

 

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