Delightful Orange Chiffon Cake Recipe to Sweeten Your Christmas
Introduction: Christmas is the perfect time to indulge in delectable treats that excite your taste buds and spread joy all around. Today, I want to share with you one of my all-time favorite recipes that can be enjoyed at any time of the day - from a midnight snack to a delightful lunch dessert. Get ready to experience the irresistible flavors of a spongy orange chiffon cake that has a delightful twist of orange in every bite. The best part? This cake is not only incredibly delicious but also low in fat, as it doesn't contain any butter. So, let's dive into the recipe and discover a delightful treat that will leave you craving for more!
Furthermore, I would like to share some of my suggestions for making an orange chiffon cake.
- Making Cake Flour: If you don't have cake flour on hand, don't worry! You can easily make your own substitute. Simply sift 180g of all-purpose flour and combine it with 45g of cornflour. This homemade cake flour will provide the delicate texture that makes this orange chiffon cake truly special.
- Separating and Preparing the Eggs: To achieve the perfect texture, it's important to separate the eggs and ensure they are at room temperature. About 30 minutes before preparing the batter, take the cold eggs and carefully separate the yolks and whites. Place the egg yolks in one bowl and the egg whites in another. Cover both bowls with plastic wrap and allow them to come to room temperature. By ensuring the egg whites are at room temperature, they will reach their full volume when beaten. For an added boost, you can also add cream of tartar, which helps increase volume and stiffness.
- Using Superfine Sugar: In this recipe, I recommend using superfine sugar as it dissolves easily into the batter, resulting in a smoother texture. You can easily make superfine sugar at home by grinding 1 & 1/2 cups (300g) of white sugar in a mixer or food processor for about 30 to 60 seconds, until it becomes finely ground.
- Baking in an UNGREASED 10-inch Tube Pan: For the perfect bake, it's essential to use an UNGREASED 10-inch tube pan. This unique pan allows the batter to cling to the sides as it bakes, ensuring an even distribution of heat and a beautiful rise. The tube in the center of the pan allows hot air to circulate, ensuring the heat reaches the center of the cake, resulting in a uniformly baked and fluffy texture.
Conclusion: This Christmas, elevate your dessert game with a heavenly orange chiffon cake that will delight your taste buds and impress your loved ones. With its zesty orange twist and spongy texture, this cake is bound to become a family favorite. Remember, you can easily make your own cake flour, prepare the eggs for optimal results, and use superfine sugar to enhance the overall experience. So, give this orange chiffon cake a try and let me know your thoughts! Happy baking and Merry Christmas!
You may also like my other Christmas Cakes posts and recipes like Eggless Hot Cross Buns, Eggless Donut Recipe, Eggless Chocolate Cake Recipe, Eggless Ragi Chocolate Cake, Eggless Rava Cake, Eggless Banana Chocolate Cake, Eggless Strawberry Sauce Cake, Eggless Chocolate Cupcakes, Eggless Strawberry Cake, Eggless Apple Cake, Eggless Carrot Cake, Microwave Chocolate Mug Cakes, Eggless Orange Cake, Eggless Chocolate Marble Cake, Strawberry Streusel Coffee Cake, Christmas Plum Cake, Green Apple Streusel Cake, Meringue Cookies, Strawberry Fruit Fool, Red Velvet Cupcakes with Cream Cheese .
Orange Chiffon Cake 2016-12-02 01:03:13
Orange Chiffon Cake
Prep Time: 00:20
Cook Time: 00:55
Total Time: 01:15
- 225 grams (2&1/4 cups) sifted cake flour
- 300 grams superfine white sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tbsp grated orange zest
- 6 large eggs
- 1 additional egg white
- 1/2 cup (120 ml) vegetable, corn, canola or sunflower oil
- 3/4 cup (180 ml) freshly squeezed orange juice
- 1 tsp orange essence
- 1/2 tsp cream of tartar (optional)
- Preheat the oven to 325 degrees F (170 degrees C).
- Separate the eggs while they are still cold. Then place the egg yolks in one bowl and the whites (along with one extra egg white) in another bowl. Cover and bring them to room temperature. Reserve 50g (1/4 cup ) of superfine sugar in a small bowl for further use.
- In the bowl of electric mixer, fitted with the paddle attachment or with a hand mixer, place the flour, superfine sugar (minus 50g), baking powder, salt and orange zest, beat until combined.
- Make a well in the center of the flour mixture, add egg yolks, oil, orange juice and orange essence then beat until smooth (about 1 minute).
- Scrape down the sides of the bowl and transfer it to another wide bowl, keep it aside.
- In the bowl of the electric mixer (clean the same bowl or use the separate bowl), with the whisk attachment, beat the egg whites until foamy on low speed.
- Add the cream of tartar (optional) and continue to beat until soft peaks form.
- Then gradually add 1/4 cup of the reserved sugar ( one tbsp at once ), beat continuously until stiff peaks form. Switch off the electric mixer.
- With the help of wire whisk, gently fold the egg whites (in three additions) into the batter just until blended.
- Pour this batter into the UNGREASED 10-inch TUBE PAN, tap it on the table to avoid air bubbles.
- Bake it for about 55 to 60 mins or until a wooden skewer inserted in the center of the cake comes out clean.
- Immediately after removing the cake from the oven, invert (turn upside down) the tube pan on a plate or a flat surface as to suspend the cake from the counter.
- Let the cake cool completely before removing from the pan (about one hour).
- To remove the cake from the pan, run a long metal or plastic spatula around the inside of the tube pan and center core.
- Then invert onto a greased wire rack and cake should fall right out.
- Serve this orange chiffon cake with whipped cream frosting.
By Santhi Therese
The Indian Claypot