Orange Chiffon Cake is a light, airy, and incredibly moist cake bursting with vibrant citrus flavor. This classic cake recipe is perfect for any occasion, offering a delightful treat that’s easier to make than you think. You’ll love how this elegant dessert brightens your day.
Key Ingredients & Substitutions:
- Cake Flour: Essential for a tender crumb; all-purpose flour can work, but the texture won’t be as delicate.
- Fresh Orange Zest and Juice: Provides the signature bright citrus flavor.
- Eggs: Separated for whites and yolks, crucial for the chiffon cake’s structure.
- Vegetable Oil: Contributes to the cake’s moistness.
Ingredients:
- 1 ½ cups cake flour, sifted
- 1 ½ cups granulated sugar, divided
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup vegetable oil
- ¾ cup fresh orange juice
- 1 tablespoon orange zest
- 6 large egg yolks
- 6 large egg whites
- ½ teaspoon cream of tartar
How Much Time Will You Need?
- Total Time: 1 hour 30 minutes
- Prep Time: 25 minutes
- Cook Time: 60-65 minutes
- Servings: 12
- Calories per serving: Approximately 320 kcal
- Tools Needed: 10-inch tube pan (angel food cake pan), mixing bowls, electric mixer, whisk, rubber spatula
Step-by-Step Instructions:
1. Prepare Your Dry Ingredients
Preheat your oven to 325°F (160°C). In a large bowl, combine the sifted cake flour, 1 cup of granulated sugar, baking powder, and salt. Whisk these dry ingredients together thoroughly.
2. Create the Wet Mixture
In a separate medium bowl, whisk together the vegetable oil, orange juice, orange zest, and egg yolks until smooth. Ensure all ingredients are well combined and the mixture is uniform.
3. Combine Wet and Dry
Pour the wet mixture into the dry ingredients. Stir gently with a rubber spatula until just combined, being careful not to overmix. A few lumps are okay; overmixing can lead to a tough classic cake.
4. Whip the Egg Whites
In a very clean, large bowl, beat the egg whites with an electric mixer until foamy. Add the cream of tartar and continue beating. Gradually add the remaining ½ cup of granulated sugar, beating until stiff, glossy peaks form.
5. Fold in the Meringue
Gently fold about a third of the whipped egg whites into the batter to lighten it. Then, carefully fold in the remaining egg whites in two additions. Use a light hand to preserve the airiness of the meringue.
6. Bake Your Chiffon Cake
Pour the batter into an ungreased 10-inch tube pan. Bake for 60-65 minutes, or until a wooden skewer inserted into the center comes out clean. This classic cake recipe needs careful baking.
7. Cool Completely
Immediately invert the pan onto its feet (or suspend it over a bottle if your pan doesn’t have feet). Let the cake cool completely upside down for at least 1 ½ to 2 hours. This prevents the cake from collapsing.
8. Release and Serve
Once completely cool, run a thin knife around the edges of the pan and the inner core. Carefully remove the cake from the pan. Slice and enjoy your beautiful orange chiffon cake!
Variation Ideas:
- Lemon Chiffon Cake: Substitute orange zest and juice with lemon for a tart twist.
- Vanilla Bean Chiffon: Add the seeds of one vanilla bean to the batter for a rich aroma.
- Coconut Chiffon: Replace ¼ cup of orange juice with coconut milk and add ½ cup shredded coconut to the batter.
- Glaze It: Drizzle with a simple glaze made from powdered sugar and orange juice.
Storage Instructions:
Store your orange chiffon cake at room temperature, loosely covered, for up to 3 days. For longer storage, you can refrigerate it for up to 5 days. Ensure it’s well-wrapped to prevent drying out.
Frequently Asked Questions (FAQ):
- Why is my chiffon cake flat?
You likely overmixed the batter or didn’t whip your egg whites stiff enough. Gently folding is key to maintaining volume.
- Do I really need a tube pan?
Yes, a tube pan (like an angel food cake pan) is crucial. Its ungreased sides allow the batter to climb, and inverting it helps set the delicate structure.
- Can I use all-purpose flour instead of cake flour?
While you can, cake flour creates a significantly lighter and more tender crumb, which is characteristic of this classic cake recipe.
- Why is the pan ungreased?
Chiffon cakes need to climb the sides of the pan as they bake. Greasing the pan would prevent this, causing the cake to deflate.
- How do I know if my egg whites are whipped enough?
When you lift the beater, the peaks should stand firm and hold their shape without collapsing. They should also look glossy.
- Can I make this ahead of time?
Yes, chiffon cake keeps well. You can bake it a day in advance and store it at room temperature, covered, until ready to serve.