Orange Chiffon Cake
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Chiffon cakes were invented in the US in the 1920s and became popular due to their light and fluffy texture.
This is vegetarian recipe. Dish can be prepared in 100 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 (163°C). Grease and flour a 10-inch (25 cm) tube pan.
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In a large mixing bowl, whisk together the cake flour, granulated sugar, baking powder, and salt.
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Make a well in the center of the dry ingredients 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 beaten egg whites into the batter until well combined.
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Pour the batter into the prepared tube pan and smooth the top.
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Bake for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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Remove the cake from the oven and invert the pan onto a wire rack. Let the cake cool completely in the pan.
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Once cooled, run a knife around the edges of the pan to loosen the cake. Remove the cake from the pan and dust with powdered sugar.
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Slice and serve.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 45g15%
- Sugars 30g
- 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.