Chiffon cake with orange, or rather, a concentrate of juice obtained with an extractor, a true essence of health. American cakes have always driven us crazy, they are super tall and super soft, they look like clouds, in fact, they are clouds. I can’t describe my orange chiffon cake, extremely soft, and that’s the only word that comes to mind just by looking at it and tasting it.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: American
- Seasonality: All seasons, Fall, Winter
- Energy 406.50 (Kcal)
- Carbohydrates 56.94 (g) of which sugars 34.00 (g)
- Proteins 9.38 (g)
- Fat 17.57 (g) of which saturated 4.52 (g)of which unsaturated 12.72 (g)
- Fibers 3.96 (g)
- Sodium 55.40 (mg)
Indicative values for a portion of 120 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 to prepare the chiffon cake
- 6 egg yolks
- 6 egg whites
- 1 1/2 cups sugar
- 1/2 cup vegetable oil
- 1 cup orange juice
- 2 oranges (grated zest)
- 1 baking powder
- 1 packet cream of tartar
- 2 1/2 cups flour
- 1 tbsp powdered sugar
Tools to prepare the chiffon cake
- Stand Mixer
- Mold For 8-inch Chiffon Cake
- Juicer I use Panasonic MJ-L600
- Spatula
- Bowl
- Kitchen Scale
Steps to prepare the chiffon cake
I prepare all the ingredients and immediately separate the egg whites from the yolks. I whip the egg whites with the cream of tartar and a pinch of salt until stiff, once ready, I remove them from the stand mixer and set them aside.
You will need three oranges cut into pieces to prepare a good concentrated juice with the juicer.
I use the Panasonic juicer.
Without washing the stand mixer from the egg white residues just whipped, start beating the yolks with the sugar and the zest of two oranges grated. Add the oil with the orange juice and the baking powder with the flour
With the spatula, without the stand mixer, incorporate the egg whites by moving from bottom to top into the rest of the batter.
Put the batter into the chiffon cake pan and bake, for 60 minutes at 330°F
Do the toothpick test after 60 minutes in the oven of the chiffon cake with orange, to be sure it is cooked, otherwise set the oven temperature to 340°F for another 10 minutes.
Ready! Decorate the chiffon cake as desired
You can also prepare candied oranges to decorate your chiffon cake
Orange Juice
To prepare the chiffon cake, usually water or orange juice (as in the case of my chiffon) lemon juice or coffee is added. These are some alternatives to prepare the chiffon cake. On blog.giallozafferano.it/vaipinacucina, you will also find the berry chiffon cake.
Can I also use orange juice if I don’t have a juicer?
Yes, even a simple orange juice won’t affect the good result of the chiffon cake
