A chiffon cake is a very light and fluffy cake made with a combination of both oil and foam type that gets its pillow-like texture from whipped egg whites and baking powder.
This is an orange flavoured one made with orange zest and fresh orange juice.
INGREDIENTS
- 2 1/4 cups cake flour
- 1 1/2 cups granulated sugar – divided
- 8 large egg whites
- 7 large egg yolks
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon cream of tartar
- 3/4 teaspoon salt
- 3/4 cups milk
- 1/2 cup vegetable or canola oil
- 2 teaspoons vanilla extract
- Zest of two oranges
- Fresh orange juice – 1/2 cup
PROCEDURE
Preheat your oven to 325 degrees F and place the oven rack in the lowest position.
Grease only the bottom part of a 10-inch pan with some butter making sure it gets to the corners, put a bit of flour in the pan, rotate then tap out the excess or line with parchment paper. This is to ensure the cake does not stick.
Whisk the flour, half of the sugar, salt, and baking powder together. Set aside. Add the zest of two oranges.
Separate the egg yolks from the whites. Set aside. (Make sure your bowl is clean and dry)
Add the oil, milk and vanilla extract into the egg yolks, orange juice and mix to combine.
Create a well in the center of the flour, add the egg yolk mixture, and mix until smooth. Set aside.
Add the cream of tartar into the egg whites. Using a clean and dry whisk, beat until soft peaks form. Gradually add remaining sugar and beat until medium peaks form. About 3 to 4 minutes.
Gently fold in one third of the whisked egg whites into the batter.
And fold the rest in in 2 additions. Be careful not to the deflate the egg whites.
Transfer batter into baking pan and bake in the preheated oven for 50 minutes or until a skewer inserted comes out clean.
Allow to cool inside the pan for 5 – 10 minutes. You can remove from pan immediately if it’s not too hot for you to handle.
Loosen side of cake with a knife or metal spatula. Remove from pan and cool completely on a wire rack, right side up.
Watch the Recipe Video
ENJOY!