Orange Chiffon Cake
A light and fluffy cake bursting with vibrant orange flavor, perfect for any occasion.
Ingredients
Dry Ingredients
- 1.75 cups cake flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
Wet Ingredients
- 0.5 cup vegetable oil
- 0.75 cup fresh orange juice
- 2 teaspoons orange zest
Eggs
- 5 large egg whites
- 0.5 teaspoon cream of tartar
Instructions
Preparation
- Gather all your ingredients and measure out the cake flour, sugar, baking powder, and salt into a large bowl.
- In a separate bowl, combine the oil, fresh orange juice, and orange zest.
Baking
- Preheat the oven to 325°F (163°C). Grease and flour a 10-inch tube pan.
- Sift together the cake flour, sugar, baking powder, and salt.
- Whisk the liquid ingredients until smooth.
- Pour the wet ingredients into the dry mixture and mix gently until just combined.
- Beat the egg whites with the cream of tartar until stiff peaks form.
- Fold the whipped egg whites into the batter gently in three additions.
- Pour the final batter into the prepared tube pan and smooth the surface.
- Bake for 50-60 minutes until a toothpick inserted near the center comes out clean.
- Invert the pan onto a wire rack to cool completely before removing the cake.
Notes
For enhanced flavor, consider mixing orange and lemon juice. Additionally, garnish with candied orange peel or edible flowers for an elegant presentation.