Orange Chiffon Cake
Tender, fluffy and rich with citrus flavours, orange chiffon cake is a delightful treat that is sure to please! This cake is loaded with freshly squeezed juices and grated zest of oranges, as well as lemons, making this treat tangy and not too sweet.
Ingredients
For the batter:
- 7 egg yolks
- 45 g caster sugar
- 70 g vegetable oil
- 120 ml orange juice fresh-squeezed and strained
- 1 tbsp lemon juice
- 2 tbsp grated orange zest
- 1 tbsp grated lemon zest
- 160 g cake flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ⅛ tsp salt
For the meringue:
- 7 egg whites
- 1 tsp cream of tartar substitute with 2 tsp lemon juice, if desired
- 130 g caster sugar
Instructions
Make the batter:
- Preheat oven to 160°C (320°F). Position the oven rack on the lowest in the oven.
- Have a 24-cm (10-inch) chiffon tube pan ready. DO NOT GREASE.
- Sift together the cake flour, baking powder, baking soda and salt.
- In a separate, large mixing bowl, whisk egg yolks and sugar until thick and fluffy, about 3 to 5 minutes. Stir in the orange juice, lemon juice, orange zest, lemon zest, and oil, with a whisk until until well combined.
- Add the sifted flour mixture in 2 additions. Stir with a whisk until all the flour is incorporated and no streaks of flour are visible. The mixture should be thick, smooth and free of lumps.
Make the meringue:
- Fit an electric mixer with a whisk attachment. In a dry, grease-free mixer bowl, pour in egg whites and sprinkle cream of tartar (or tip in 2 tsp lemon juice).
- Whisk on medium speed (speed 4 on my Kitchen Aid). When the egg whites become frothy, add sugar bit by bit in a steady stream. Whip until stiff peaks form. This may take 5 to 7 minutes, depending on your mixer and speed.
Fold the meringue into the batter:
- Add ⅓ of meringue (whipped egg whites with sugar) to the batter. Fold in gently with a whisk until well incorporated.
- Add another ⅓ of the meringue and again, fold in gently.
- Add the remaining meringue and fold in gently. The final batter should feel light, and have no visible streaks of meringue.
- Pour into the chiffon tube pan from one place, and let the batter spread to fill the pan. Smooth and level the surface.
- Gently run a bamboo skewer or spatula in an 'S' motion throughout the batter to reduce large air pockets. Give the pan a few taps on the counter top to minimise air pockets.
Baking and cooling:
- Bake on the lowest rack in the oven for 50 to 55 minutes, or until done. DO NOT open the oven door. Only do so about 5 minutes before the end of baking, to test if done. The cake is done when a skewer inserted into the centre comes out clean. Note: A bit of cracking on the surface of the cake as it bakes is perfectly alright!
- Immediately invert the pan over a bottle neck once it is removed from the oven. Allow it to 'hang' until completely cooled.
- To release the cake, run an offset spatula gently around the sides of the pan, pressing against the pan as much as possible.
- Then invert the pan again so that the bottom is now facing up. Gently tap or push the pan's base to loosen the cake from the sides of the pan. Then run the spatula around the base to release the funnel.
- Chiffon cake is served 'upside-down'.
Notes
1. Use the right pan
Chiffon cakes are best baked in a chiffon tube pan without non-stick coating. DO NOT GREASE THE PAN.2. Use the appropriate pan size
In order for the cake to rise straight and tall, use the appropriate sized pan. When the pan is filled with batter, it should not be more than 3/4 full.3. Have ingredients at room temperature, including eggs
Cold egg whites do not whip up as well, so it won’t trap as much air as egg whites at room temperature.4. Whip meringue to the ideal stiffness
How to test: When you lift the whisk, the meringue should stand straight and firm, with the tip just bent over like a hook. Also, if you gently invert the bowl, the meringue should stay stuck when fully inverted. If it starts to slide or shift a bit, it is not yet at stiff peaks.5. Sift powdered ingredients together
This will give you a smoother and finer cake crumb and enable the cake to rise evenly and uniformly. Sifting helps distribute the leavening agents evenly throughout the flour.6. Do all your mixing, stirring and folding with a whisk
The meringue will incorporate more easily and thoroughly, with minimal loss of volume due to the inherent shape and structure of the whisk. It also helps reduce or eliminate air pockets in the batter.7. Invert the chiffon pan once out of the oven
Once removed from the oven, immediately invert the pan over a bottle neck once it is removed from the oven. Or if you have tube pan with ‘feet’, invert the pan over a cooling rack. Allow it to ‘hang’ in this position until completely cooled.Nutrition Information:
Serving: 1serving, Calories: 110kcal, Carbohydrates: 18g, Protein: 4g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Cholesterol: 77mg, Sodium: 168mg, Sugar: 10g
Did you make this recipe? Be sure to leave a rating and a review in the section below, and tag @foodelicacy on Instagram and hashtag it #foodelicacy so I can see!
