Orange Chiffon Cake, a very soft and fragrant bundt cake that stays soft until the last slice. The soft and spongy American bundt cake that has already conquered our tables in the classic version.
Preparing chiffon cake is not difficult; you just need to follow important steps such as beating the egg whites well with cream of tartar and incorporating them manually into the rest of the batter.
Cream of tartar is a leavening powder that can be easily purchased from pharmacies, supermarkets, or online.
Chiffon baking is a slow bake at 320°F for about 50 minutes, then the temperature is raised to 356°F for the last 10 minutes, allowing your bundt to rise perfectly.
For bundt cake lovers, I also remind you of other recipes to enrich your breakfast and snack tables
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Energy 364.97 (Kcal)
- Carbohydrates 54.14 (g) of which sugars 33.39 (g)
- Proteins 7.20 (g)
- Fat 14.88 (g) of which saturated 2.90 (g)of which unsaturated 11.42 (g)
- Fibers 0.66 (g)
- Sodium 45.70 (mg)
Indicative values for a portion of 105 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6 eggs
- 1 1/2 cups sugar
- 1/2 cup vegetable oil
- 3/4 cup orange juice
- to taste orange zest
- 2 1/4 cups all-purpose flour
- 1 tsp cream of tartar
- 1 packet baking powder
Tools
To mix the chiffon, I use a stand mixer to beat the egg whites well while I mix the rest of the ingredients with an electric mixer.
For baking chiffon cake, there is a very useful mold for baking and cooling it upside down.
- 1 Stand Mixer Howork
- 1 Electric Whisk
- 1 Bundt Pan
Preparation
My tip for quickly preparing chiffon cake is to prepare your ingredients in advance, separate the eggs by placing the egg whites in the stand mixer bowl and the yolks in a very large bowl because it will need to hold all the batter. Prepare the orange juice until you reach the grams required by the recipe and grate the zest of at least one orange.
Add the 1 tsp of cream of tartar to the egg whites and start the stand mixer to beat the egg whites until stiff peaks form. While the egg whites are being whipped, add the sugar to the yolks and beat them well with the electric mixer until they whiten, continuously mixing in the orange juice, vegetable oil, orange zest, flour, and finally the baking powder.
When the egg whites are ready, add them by hand with circular motions from bottom to top into the rest of the ingredients.
When the batter is ready, pour it into the chiffon cake mold which should not be buttered or anything else, as it should not detach when it is turned upside down to cool.
Bake in a preheated oven at 320°F for 50 minutes then increase to 356°F for another 10 minutes and your chiffon will be ready. Feel free to do the toothpick test but if you respect the times and temperatures, it will surely be ready.
NOTES
The chiffon cake has a very spongy texture that remains unchanged until the last slice if kept in classic cake holders with lids.
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