Orange Chiffon Cake
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Chiffon cakes were invented in the United States in the 1920s and became popular due to their light and fluffy texture.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Orange Chiffon Cake
Ingredients
Instructions
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Preheat the oven to 325°F (165°C). Grease and flour a tube pan.
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In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
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Make a well in the center and add the vegetable oil, egg yolks, orange juice, orange zest, and vanilla extract. Mix until smooth.
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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 egg whites into the batter until well combined.
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Pour the batter into the prepared pan and smooth the top.
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Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let it cool in the pan for 10 minutes.
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Invert the cake onto a wire rack and let it cool completely.
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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.