This Orange Chiffon Cake is a delightful treat, offering a light, airy texture and bright citrus flavor. If you’re exploring cake recipes without butter, this elegant option is perfect for you. You’ll love how easy it is to create this impressive dessert.
Key Ingredients & Substitutions:
- Eggs: Essential for the cake’s structure and lightness. Don’t skip these!
- All-purpose flour: Provides the base. You can use a gluten-free all-purpose blend for a gluten-free option.
- Orange juice & zest: Fresh is best for that vibrant orange flavor.
- Vegetable oil: This is key for moisture in cake recipes without butter. You can use canola or another neutral oil.
- Cream of tartar: Helps stabilize the egg whites.
Ingredients:
- 2 ¼ cups all-purpose flour
- 1 ½ cups granulated sugar, divided
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup fresh orange juice
- ½ cup vegetable oil
- 6 large egg yolks
- 2 tablespoons orange zest
- 10 large egg whites
- ½ teaspoon cream of tartar
How Much Time Will You Need?
- Total Time: 1 hour 45 minutes
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Servings: 12
- Calories per serving: 350
- Tools Needed: 10-inch tube pan (non-greased), mixing bowls, electric mixer, whisk, spatula.
Step-by-Step Instructions:
1. Prepare Your Pan and Dry Ingredients
You’ll need a 10-inch tube pan. Do not grease it; this allows the cake to climb and get its signature height. In a large bowl, whisk together the flour, 1 cup of the granulated sugar, baking powder, and salt.
2. Combine Wet Ingredients
In a separate medium bowl, whisk together the orange juice, vegetable oil, egg yolks, and orange zest until well combined. This is your flavorful liquid base.
3. Mix Batter
Pour the wet ingredients into the dry ingredients. Mix with a whisk until just smooth. Be careful not to overmix, as this can make your cake tough.
4. Whip Egg Whites
In a very clean, large bowl, use an electric mixer to beat the egg whites on medium speed until foamy. Add the cream of tartar and continue beating. Gradually add the remaining ½ cup of granulated sugar, increasing speed to high. Beat until stiff, glossy peaks form. The egg whites should hold their shape.
5. Fold Egg Whites into Batter
Gently fold about one-third of the whipped egg whites into the orange batter to lighten it. Then, carefully fold in the remaining egg whites until no streaks of white remain. Be gentle to maintain the airiness; this is crucial for a light chiffon cake.
6. Bake the Cake
Pour the batter into your ungreased tube pan. Bake in a preheated oven at 325°F (160°C) for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool Upside Down
Immediately invert the pan onto its feet (if it has them) or onto the neck of a bottle. This prevents the cake from collapsing. Let it cool completely upside down for at least 1 hour, or until it’s completely cold.
8. Remove from Pan
Once completely cooled, run a thin knife around the edges of the pan and the inner core to loosen the cake. Invert onto a serving plate. You can dust with powdered sugar or glaze with a simple orange glaze if desired.
Variation Ideas:
- Lemon Chiffon: Substitute lemon juice and zest for orange.
- Lime Chiffon: Use lime juice and zest for a tangy twist.
- Chocolate Chip: Gently fold in mini chocolate chips with the batter before baking.
- Spice Chiffon: Add a teaspoon of cinnamon or cardamom to the dry ingredients.
Storage Instructions:
Store your Orange Chiffon Cake at room temperature, covered tightly, for up to 3 days. For longer storage, you can refrigerate it for up to 5 days, or freeze slices wrapped in plastic wrap and foil for up to 2 months. Thaw frozen cake at room temperature before serving.
Frequently Asked Questions (FAQ):
Q: Why can’t I grease the tube pan?
A: Greasing the pan prevents the batter from climbing the sides, which is essential for the chiffon cake’s tall, airy structure.
Q: My egg whites didn’t get stiff peaks. What went wrong?
A: Ensure your bowl and beaters are completely clean and free of any grease. Even a tiny bit of egg yolk can prevent egg whites from whipping properly.
Q: Can I use bottled orange juice?
A: While fresh orange juice and zest provide the best flavor, you can use good quality bottled orange juice if fresh isn’t available.
Q: Why do I cool the cake upside down?
A: Cooling upside down prevents the delicate structure of the chiffon cake from collapsing under its own weight as it cools, helping it maintain its height.
Q: Can I make this a chocolate cake without butter?
A: Yes, you can adapt this recipe by reducing the orange juice and adding cocoa powder for a delicious chocolate chiffon cake, which is another great cake recipe without butter.
Q: What if I don’t have cream of tartar?
A: You can substitute an equal amount of white vinegar or lemon juice. These acids help stabilize the egg whites just like cream of tartar.