orange chiffon cake

I try to resist making chiffon cakes too often because I am such a pig when it comes to chiffon cakes.

I simply LOVE them.

But the other day I was thinking of chiffon cakes, and one thing led to another, and before I knew it, I made one.

Everyone got a little excited – I think it was the wonderful aroma that was hanging around in the kitchen and dining room from the cake baking – and when it was finally ready to be eaten, it was gone very quickly.

I had a couple of slices, but that left me craving for more.

*SIGH*

So the very next day, I made another one.

This time, I managed to get a few photos of the cake before it was devoured.

This is one delicious cake.

Here are the instructions on how to make this cake. One thing you must note is that every oven is different, so you will need to adjust the cooking time for the cake to achieve the best results.

To make this cake, you must use freshly squeezed orange juice as well as the zest of the orange.

 

In a mixing bowl, beat together the egg yolks and sugar.

Add the oil and continue to beat.

Once the oil has been incorporated, add the orange juice and orange extract.

Add the orange zest, and once mixed, add the flour mixture.

Mix until just combined.

Scrape the sides of the mixing bowl, give it a final mix and set this aside.

In a clean mixing bowl, whisk the egg whites and cream of tartar.

When the mixture turns foamy, add the sugar gradually.

Continue to whisk until stiff peaks form.

Transfer 1/4 of the egg white mixture into the orange mixture. Mix it in – there is no need to be gentle.

Transfer the remaining egg white mixture (in two parts) into the orange mixture. Fold gently to combine.

Pour the batter into an UNGREASED tube pan.

Bake at 180°C for the stated time. If the cake gets too brown, place a piece of aluminium foil over it and continue baking.

Cool the cake upside down until it is completely cool before unmolding.Cut about half the cake and hide it because you can be sure that everyone at home will be waiting to eat this cake!! 

*NOTE: Having problems with your chiffon? Chiffon Troubleshooting – See here!

Orange Chiffon Cake
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For 18cm tube pan
  1. 5 egg yolks
  2. 37.5g sugar
  3. 43ml freshly squeezed orange juice
  4. 1/4 teaspoon salt
  5. 1/2 teaspoon orange extract (optional)
  6. 43ml cooking oil - I used canola oil
  7. 1 tablespoon grated orange zest
  8. 78.5g cake flour
  9. 5 egg whites
  10. 93g sugar
  11. 1/4 teaspoon cream of tartar
  12. Baking Time: 50 minutes
For 21cm tube pan
  1. 6 egg yolks
  2. 43g sugar
  3. 51.5ml freshly squeezed orange juice
  4. 1/4 teaspoon salt
  5. 1/2 teaspoon orange extract (optional)
  6. 51.5ml cooking oil - I used canola oil
  7. 1 tablespoon grated orange zest
  8. 94g cake flour
  9. 6 egg whites
  10. 111.5g sugar
  11. 1/4 teaspoon cream of tartar
  12. Baking Time: 60 minutes
For 23cm tube pan
  1. 7 egg yolks
  2. 50g sugar
  3. 60ml freshly squeezed orange juice
  4. 1/2 teaspoon salt
  5. 1 teaspoon orange extract (optional)
  6. 60ml cooking oil - I used canola oil
  7. 2 tablespoons grated orange zest
  8. 110g cake flour
  9. 7 egg whites
  10. 130g sugar
  11. 1/2 teaspoon cream of tartar
  12. Baking Time: 70 minutes
For 25cm tube pan
  1. 8 egg yolks
  2. 57g sugar
  3. 68.5ml freshly squeezed orange juice
  4. 1/2 teaspoon salt
  5. 1 teaspoon orange extract (optional)
  6. 68.5ml cooking oil - I used canola oil
  7. 2 tablespoons grated orange zest
  8. 126g cake flour
  9. 7 egg whites
  10. 148.5g sugar
  11. 1/2 teaspoon cream of tartar
  12. Baking Time: 80 minutes
Instructions
  1. In a mixing bowl, beat together the egg yolks and sugar.
  2. Add the oil and continue to beat.
  3. Once the oil has been incorporated, add the orange juice and orange extract.
  4. Add the orange zest, and once mixed, add the flour mixture.
  5. Mix until just combined. Scrape the sides of the mixing bowl, give it a final mix and set this aside.
  6. In a clean mixing bowl, whisk the egg whites and cream of tartar.
  7. When the mixture turns foamy, add the sugar gradually. Continue to whisk until stiff peaks form.
  8. Transfer 1/4 of the egg white mixture into the orange mixture. Mix it in - there is no need to be gentle.
  9. Transfer the remaining egg white mixture (in two parts) into the orange mixture. Fold gently to combine.
  10. Pour the batter into an UNGREASED tube pan.
  11. Bake at 180°C for the stated time. If the cake gets too brown, place a piece of aluminium foil over it and continue baking. (You may need to adjust the cooking time for the cake to achieve the best results).
  12. Cool the cake upside down until it is completely cool before unmolding.
Notes
  1. Note that every oven is different – you need to experiment until you find a temperature that is best for baking chiffon cakes.
  2. I use 65g eggs for all my bakes.
Adapted from My Baking Cottage
Adapted from My Baking Cottage
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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