Orange chiffon cake with a light and airy cloud-like texture is simply delicious and irresistible. Orange chiffon cake is packed with plenty of orange flavours; it has orange zest and fresh orange juice. It goes perfectly well with a warm cup of tea or, as it is. It is a perfect dessert with less sugar after a heavy meal.Chiffon cakes are foam cakes, cakes that are leavened primarily with beaten egg whites, just like angel food cakes are. Unlike angel cakes, it contains both egg yolks and egg whites, along with baking powder, orange juice, and oil. Oil gives this cake a wonderfully moist and tender crumb and keeps the cake soft even when refrigerated. It is typically baked in tube pans as angel cakes are, but these cakes can also be baked into sheet cakes, regular cakes and cupcakes. You can frost it with a delicious orange glaze or dust the top of the cake with powdered sugar for serving. Serve as it is or with fresh fruit and some whipped cream.
Utensil and Tools
- Borosil Glass Mixing Bowl
- SiliconSpatula
- Borosil DIGIPRO 38L, Digital OTG
- Aluminium Cake Pan, 8 inch
Ingredients
- 3 large Eggs
- 1 Egg white
- 1 cup All-purpose flour
- ¾ cup Caster sugar
- ½ tbsp Baking powder
- ¼ tsp Salt
- 1 tbsp Orange Zest
- 90 ml Fresh Orange Juice
- ¼ cup Oil
- 1 tsp Vanilla extract
- ¼ tsp Cream of tartar
Instructions
- Separate egg yolks and egg whites while they are still cold into two bowls. Place the egg yolks in one bowl and egg whites (along with the extra egg white) in another bowl. Cover it with plastic wrap, keep them aside and bring them to room temperature.
- In a bowl, add the all-purpose flour, ½ cup of caster sugar, baking powder, salt, orange zest and mix it well.
- Add orange juice, egg yolks, oil, and beat until a smooth batter is formed & set it aside.
- In a separate bowl, add egg whites and beat until foamy. Add cream of tartar and mix it well. If you don’t have the cream of tartar, you can omit it or substitute it with an equal amount of lemon juice.
- Add ¼ cup of caster sugar in batches and beat until stiff peak forms.
- Now, gently fold the egg whites ( in 3-4 additions) into the prepared egg yolk batter with the spatula's help or wire whisk just until blended. Take care not to deflate the batter.
- Grease the baking pan with butter or oil and pour the prepared cake batter.
- Bake in preheated oven at 170 C for 45-50 minutes or until a skewer inserted into the centre of the cake comes out clean.
- Remove the cake from the oven and let it cool down on the wire rack.
- Serve with fresh fruit and whipped cream.
Vanilla whipped cream
- In a large mixing bowl, add 1 cup cold heavy cream and whip it with an electric mixer at high speed for 2 minutes or until it starts to thicken. Add in 1 teaspoon vanilla essence and ¼ cup icing sugar, beat them together until the stiff peaks form. Make sure not to over-beat; otherwise, the cream will become lumpy and butter-like. Vanilla whipped cream is ready to use; pipe it, spread it, layer it; you can use it as per your choice.
Nutrition
Calories: 199kcalCarbohydrates: 25gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 70mgSodium: 186mgPotassium: 89mgFiber: 1gSugar: 12gVitamin A: 127IUVitamin C: 7mgCalcium: 60mgIron: 1mg
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