Chiffon cake: a soft, fragrant, butter-free cake with a unique, light texture. The origin of this marvel dates back to an innovator named Harry Baker who, in an attempt to improve existing cakes, invented this revolutionary recipe and protected it with a patent. Since then, the chiffon cake has spread around the world, becoming a symbol of elegance and perfection in pastry. This version is enriched with the natural aroma of orange; it’s perfect enjoyed on its own, paired with a light cream, or decorated with various glazes. Let yourself be won over by the scent and softness of this delightful orange cake, customizable as you like—perfect for any occasion! Below, let’s see together how to prepare this orange chiffon cake:
Other orange dessert recipes:
- Difficulty: Medium
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven
Ingredients
- 7 medium eggs
- 2 1/2 cups all-purpose flour
- 1 3/8 cups granulated sugar
- 1/2 cup + 2 tsp water
- 1/3 cup orange juice
- grated zest of 2 oranges
- 1/3 cup vegetable oil
- 1 packet (≈4 tsp) baking powder
- a pinch of salt
- 1 tsp vanilla extract
- 1 tsp cream of tartar
Steps
Carefully separate the yolks from the whites into two large bowls. Add a pinch of salt to the egg whites and beat them until stiff peaks form. It’s important not to beat them too fast.
In a large bowl, beat the yolks with the sugar until the mixture is pale, fluffy, and almost doubled in volume. Then add the water, the oil, the orange juice and grated zest, and one teaspoon of vanilla extract.
Mix well to combine all the ingredients. Sift together the flour, the cream of tartar, and the baking powder, and gradually fold them into the yolk mixture.
Now fold in the beaten egg whites little by little. Using a spatula, gently fold from the bottom upward, taking care not to deflate the mixture.
Transfer the batter into the pan, filling it to about 2/3 of its height. If you are using a chiffon pan, you do not need to butter it or line it with parchment.
Preheat the oven to 320°F and bake the cake for about 50 minutes. Then increase the oven temperature to 347°F and continue baking for another 10 minutes.
Always check for doneness by inserting a toothpick into the center: if it comes out clean and dry, the cake is ready. If you notice the surface browning too much, gently cover it with a sheet of aluminum foil.
Once baked, invert the chiffon pan, resting it on its feet or on a wire rack, and let the cake cool completely. Then, using a thin knife, carefully detach the edges and unmold it gently to avoid breaking it.
Dust the surface with powdered sugar. Or brush with orange juice mixed with powdered sugar, or prepare a white chocolate and orange juice glaze and decorate as desired, for example with thin citrus slices, flowers, fruit, or fresh mint leaves.
For a more intense aroma, you can add a bit of orange liqueur such as Grand Marnier or Cointreau to the batter. Alternatively, serve it with yogurt cream or a citrus compote.
Bon appétit and… see you at the next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
