Imagine a dessert so light it practically floats off your plate, bursting with vibrant citrus flavor and paired with a glass of sparkling wine. This Orange Chiffon Cake is not just a dessert – it's a culinary experience that transforms an ordinary moment into a celebration of taste and texture. With its cloud-like softness and bright orange essence, this cake promises to be the showstopper at any gathering, from elegant dinner parties to casual weekend brunches.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 cake
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup vegetable oil
- 5 large eggs, separated
- 1 cup orange juice
- 1 tablespoon grated orange zest
- Powdered sugar (for dusting)
- Sparkling wine (for serving)
Instructions
- Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube pan or angel food cake pan, ensuring that the bottom and sides are well coated to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt. This will help to aerate the dry ingredients and ensure an even distribution of the leavening agent.
- In another bowl, combine the vegetable oil, egg yolks, orange juice, and grated orange zest. Whisk these ingredients together until they are well blended and smooth.
- Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- In a separate bowl, beat the egg whites using an electric mixer on medium speed until soft peaks form. This usually takes about 3-5 minutes.
- Once the egg whites have reached soft peaks, gradually add in a few tablespoons of granulated sugar (from the total amount) while continuing to beat until stiff peaks form. The mixture should be glossy and hold its shape.
- Gently fold the beaten egg whites into the batter in three additions. Start by adding one-third of the egg whites to lighten the batter, then carefully fold in the remaining egg whites until no white streaks remain. Be gentle to preserve the airiness of the batter.
- Pour the batter into the prepared tube pan, smoothing the top with a spatula. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, invert the pan onto a wire rack to cool completely. This helps to prevent the cake from collapsing.
- Once the cake is completely cool, carefully remove it from the pan. You can use a knife to gently loosen the edges if needed.
- Dust the top of the cooled cake with powdered sugar for a decorative finish.
- To serve, slice the cake and pair it with sparkling wine. The light and airy texture of the chiffon cake complements the bubbly nature of the sparkling wine beautifully.
Tips
- Egg White Technique: The secret to a perfect chiffon cake lies in properly beaten egg whites. Make sure your bowl and beaters are completely clean and dry, as any trace of fat can prevent the whites from forming stiff peaks.
- Folding Matters: When incorporating egg whites, use a gentle folding motion with a rubber spatula. The goal is to maintain the airiness of the whites while fully integrating them into the batter.
- Pan Preparation is Key: Grease the pan thoroughly, but do not use a non-stick spray for chiffon cakes. The cake needs to climb the sides of the pan as it bakes to achieve its signature height.
- Cooling Upside Down: Always cool the cake inverted to prevent it from deflating. This unique cooling method helps maintain the cake's impressive volume.
- Room Temperature Ingredients: Ensure eggs are at room temperature for better volume when beating, and orange juice is not too cold to prevent curdling when mixed with other ingredients.
- Zest Tip: Use a microplane or fine grater to get delicate orange zest without the bitter white pith.
- Storage: This cake is best enjoyed the day it's made, but can be stored at room temperature, covered, for up to 2 days.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 6g
Fat: 19g
Saturated Fat: 3g
Cholesterol: 130mg
