AMIEs ORANGE Chiffon Cake
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: 11.
AMIEs ORANGE Chiffon Cake
Ingredients
Instructions
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Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
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In a large mixing bowl, combine cake flour, 1 1/2 cups sugar, baking powder, and salt. Add oil, egg yolks, orange juice, and orange zest. Beat until smooth.
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In another bowl, beat egg whites and cream of tartar until stiff peaks form. Gradually add 3/4 cup sugar, beating until sugar is dissolved and peaks are glossy. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.
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Bake at 325 degrees F (165 degrees C) for 55 to 60 minutes or until cake springs back when lightly touched. Invert cake in pan and cool completely. Run a knife around the edges to loosen cake from pan. Invert cake onto a plate.
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Serve and enjoy!
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.
