Chiffon cake with orange, or rather, concentrated juice obtained with an extractor, a true essence of health. American cakes have always driven us crazy, they are very tall and super soft, they look like clouds, in fact, they are clouds. I can’t describe my chiffon cake with orange, it’s incredibly soft, and this is the only term that comes to mind just by looking at it and eating it.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: American
- Seasonality: Winter, All Seasons
- Energy 405.72 (Kcal)
- Carbohydrates 56.74 (g) of which sugars 33.80 (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 4 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 for making the chiffon cake
- 6 egg yolks
- 6 egg whites
- 1.5 cups sugar
- 0.5 cup vegetable oil
- 1 cup orange juice
- 2 oranges (zested)
- 1 baking powder
- 1 packet cream of tartar
- 2.5 cups flour
Tools for making the chiffon cake
- Mixer
- Pan For 8-inch Chiffon Cake
- Juicer I use Panasonic MJ-L600
- Spatula
Preparation of the chiffon cake
I prepare all the ingredients, immediately separating the egg whites from the yolks. I beat the egg whites to stiff peaks with cream of tartar and a pinch of salt, remove from the mixer, and set aside.
You will need three oranges cut into pieces to make good concentrated juice with a juicer.
I use the juicer Panasonic.
Start beating the yolks with sugar and the zest of two oranges. Add the oil and baking powder, alternating the flour with the orange juice gently.
With the spatula, fold the egg whites into the rest of the batter from bottom to top.
Place the batter in the chiffon cake pan and bake for 60 minutes at 320°F
Do the toothpick test after 60 minutes in the oven for the chiffon cake with orange, to be sure the baking is complete.
Ready! Decorate the chiffon cake as you wish
You can also prepare candied oranges to decorate your chiffon cake
Orange Juice
To make the chiffon cake, usually water or orange juice (as in my chiffon) lemon juice or coffee is added. These are some alternatives for making the chiffon cake. On blog.giallozafferano.it/vaipinacucina, you will also find the berry chiffon cake.
Can I use orange juice if I don’t have a juicer?
Yes, a simple orange juice will not affect the successful outcome of the chiffon cake
