Today, a very delicious recipe with the ORANGE CHIFFON CAKE, the tall and fluffy American cake with orange juice and zest, a cloud of cake with an intoxicating aroma. Every time I make it, it’s always a success! Delicious to eat with a dusting of powdered sugar on top, but also filled, the chiffon cake is the perfect cake for every occasion, the tall and fluffy orange cake for breakfast and snack for the whole family, but also to prepare for celebrating an important occasion.
The orange version of this cake is among my favorites, but it is also delicious in the classic vanilla version and absolutely worth trying in the lemon one.
Preparing the tall and fluffy American orange cake is very simple, just work powders and liquids in separate bowls, then combine everything and bake it in the American cake pan.
The chiffon cake does not contain butter in the batter; it uses seed oil, the ingredient that has been the secret of this cake for many years. Its inventor, in fact, did not reveal for decades that the cake did not contain butter but seed oil, an ingredient that, at the time, we are talking about the late 1920s in America, was not widely used in cake preparation.
For the perfect success of the recipe, it is important to use cream of tartar, an indispensable and fundamental ingredient for having the chiffon cake very tall, soft, and light. Cream of tartar is a natural leavening agent and in the chiffon cake, it functions to stabilize the egg whites during baking. You can find it in all supermarkets in the baking ingredients section, like leavening agents and flours.
Another important element for making the perfect chiffon cake is using the American cake pan, the tall aluminum one with a removable base and feet. This pan is used because the cake must rise very high and it must be in aluminum because it should not be greased or floured inside, the batter goes into a clean pan.
I’ve been making chiffon cake for years, and with this recipe, it always comes out perfect; this is the original chiffon cake recipe taken from an American book. I just converted the measurements to cups because in America that’s how ingredients are measured, in grams and ml.
Follow me in the recipe for the tall and fluffy orange chiffon cake, and we’ll prepare it together right away! You can also prepare it by watching MY VIDEO FOR THE ORANGE CHIFFON CAKE ON MY YOUTUBE CHANNEL.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 25 cm American pan
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 6 eggs (at room temperature)
- 1 1/2 cups sugar
- 2 1/2 cups all-purpose flour
- 6.75 tbsp water (at room temperature)
- 6.75 tbsp orange juice
- 1/2 cup sunflower seed oil
- 1 orange zest (grated)
- 1 pinch fine salt
- 8 g cream of tartar
- 16 g baking powder
- to taste powdered sugar
Tools
- 1 Mold American cake pan
Steps
To prepare the American orange cake, start by beating the egg whites with a pinch of salt using an electric mixer, adding the cream of tartar halfway through, and continue beating until stiff peaks form.
Now in a bowl, pour all the liquid ingredients, then the yolks, the oil, the water, and the orange juice, then mix them well with a hand whisk. Also, add the grated orange zest and give it a nice stir.
Now in another bowl, mix the powders, then the sugar, the flour with the baking powder, sift these last two ingredients well, and mix with a spatula to combine them well.
Now pour the powders into the bowl of liquids, a little at a time, always mixing with a hand whisk or if you want with the electric mixer on low.
When you have finished mixing powders and liquids and obtained a nice creamy batter, take the stiffly beaten egg whites and add to the batter, proceeding with a little egg whites at a time and with light movements from top to bottom not to deflate them. When the batter is ready, pour it into the mold, level it, and bake in the oven, on the lowest rack, at 300°F for about 50-60 minutes.
Once the cake is baked, leave it in its mold by turning it over on the feet.
Once cooled, help to detach the cake from the mold by running the knife blade along the entire edge and the base.
Place it on a plate, cover with powdered sugar and serve it, tall, fluffy, and delicious!
