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Orange Chiffon Cake |
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Serves: 14 Print this RecipeThis lighter-than-air cake is breathtaking to look at, and it’s full of fresh orange flavor, too. Take the time to warm all the ingredients to room temperature, to finely grind the sugar, and to squeeze fresh orange juice. Every step is critical to making the lightest and most tender cake you’ve ever tasted. 1 3/4 cups sifted cake flour 3/4 cup granulated sugar, finely ground in a food processor or blender for 2 minutes 1 3/4 teaspoons baking powder 1/8 teaspoon (pinch) salt 1/2 cup canola oil 3 eggs yolks, room temperature 3/4 cup fresh orange juice 3 tablespoons vanilla extract 8 egg whites, room temperature 3/4 teaspoon cream of tartar 1 cup powdered sugar 2 tablespoons fresh orange juice 1 tablespoon orange zest 1. Place the oven rack in the lower third of the oven. Preheat the oven to 325°F. 2. In a large bowl, whisk together the flour, all but 1 Tbsp of the granulated sugar, the baking powder, and salt. 3. In a medium bowl, whisk together the oil, egg yolks, orange juice, zest, and vanilla. Pour into the flour mixture and beat until smooth, 1 minute. 4. In a medium bowl with an electric mixer, beat the egg whites until frothy. Add the cream of tartar and continue beating until soft peaks form. Sprinkle in the remaining granulated sugar and continue beating until stiff peaks form. 5. With a wire whisk, gently fold the egg whites into the batter just until evenly blended, 30 seconds. Pour into an ungreased 10-inch tube pan with a removable bottom and bake until the cake springs back when lightly pressed in the center, about 40-45 minutes. Let cool upside down for at least 1 1/2 hours, setting the tube over a soda or wine bottleneck. 6. To make the glaze, combine the powdered sugar, orange juice, and zest in a small bowl; blend until smooth. The glaze should be runny enough to drip over the sides of the cake; if necessary, thin with a few drops of water. 7. To unmold the cake, slide a thin knife around the cake, pressing against the pan. Do the same for the tube. Pull the tube upward, to lift the cake from the pan, and slide the knife under the cake to detach it from the bottom. Place on a serving platter and drizzle with the glaze. EXCHANGES Carbohydrate 1 Fat 1 1/2 NUTRITION FACTS Calories 148(Calories from Fat 66) Total Fat 7 g Saturated Fat 1 g Cholesterol 18 mg Sodium 231 mg Carbohydrate 18 g Dietary Fiber 0 g Sugars 8 g This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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