Orange Chiffon Cake
This light and fluffy orange chiffon cake is flavored with fresh orange juice and zest for a fragrant citrus cake!
- Prep time
- 20 min
- Cook time
- 1 hr
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
- 120 ml Orange juice (1/2 cup)
- Zest of one large orange
- 6 Large egg yolks
- 1 tsp Vanilla extract
- 38 g Caster sugar (I) (3 tbsp)
- 80 ml Vegetable oil (1/3 cup)
- 150 g Cake flour (1 1/2 cup)
- 2 tsp Baking powder
- 6 Large egg whites
- 90 g Caster sugar (II) (1/3 cup 2 tbsp)
- 240 ml Thickened cream (1 cup)
- 25 g White sugar (2 tbsp)
Instructions
- 1
Preheat the oven to 160C/320F and prepare an ungreased 8-inch aluminum chiffon cake tin with a removable base
- 2
In a medium-sized bowl combine the orange juice, orange zest, egg yolks, vanilla extract, caster sugar (I), and vegetable oil, and whisk to combine
- 3
Sift in the flour and baking powder and whisk until just combined
- 4
Add the egg whites to the bowl of a stand mixer fitted with a whisk attachment and whisk until foamy, or add them to a large bowl and whisk with an electric mixer until foamy
- 5
Add the caster sugar (II) and whisk on medium speed until stiff peaks form
- 6
Add 1/3 of the meringue to the egg yolks and whisk until just combined
- 7
Transfer the lightened egg yolk mixture to the remaining egg whites and gently fold until just combined
- 8
Gently transfer the batter to the prepared cake tin and give the tin a few taps to remove any large air bubbles
- 9
Bake for 45 minutes, then reduce the oven temperature to 140C/285F and bake for 15 minutes or until an inserted skewer emerges clean
- 10
Remove from the oven and invert the cake onto a wire rack to cool completely
- 11
Once completely cooled run a thin knife around the sides and base of the cake to unmould
- 12
Slice and serve alone or with a dollop of whipped cream and fresh fruit
- 13
Combine the cream and sugar in the bowl of a stand mixer or large bowl and beat on medium speed until stiff peaks
- 14
Transfer the cream to a piping bag fitted with a large round tip
- 15
Unmould the cooled cake
- 16
Top with cake with dollops of whipped cream and top with fresh slices of orange
- 17
Enjoy!