Description
This Homemade Orange Chiffon Cake is a light, airy dessert bursting with fresh citrus flavor. Featuring fluffy whipped egg whites folded into a soft batter infused with orange zest and extract, it’s baked to a delicate golden perfection in a tube pan. Finished with a tangy orange glaze, this chiffon cake is perfect for a special occasion or a delightful afternoon treat.
Ingredients
Scale
Cake Batter
- 7 large eggs, separated and at room temperature
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup water
- 1/2 cup vegetable oil
- 4 teaspoons grated orange peel
- 2 teaspoons orange extract (or vanilla extract)
- 1/2 teaspoon cream of tartar
Orange Glaze
- 1 cup powdered sugar
- 1/2 teaspoon orange zest
- 1 tablespoon fresh orange juice
- 1 tablespoon heavy cream
Instructions
- Preheat the Oven: Preheat your oven to 325º Fahrenheit and prepare an ungreased tube pan with a removable bottom. This type of pan allows the delicate cake to bake evenly and cool properly.
- Separate the Eggs: Carefully separate the egg yolks from the egg whites, placing each in separate large mixing bowls. Ensuring eggs are at room temperature helps achieve better volume when beating.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt. This ensures a uniform mixture and lighter cake texture.
- Combine Wet Ingredients: In another bowl, whisk together the egg yolks, water, vegetable oil, grated orange peel, and orange extract until well blended. Gradually pour the dry flour mixture into the wet ingredients, stirring until fully combined to form a smooth batter.
- Whip Egg Whites: Add cream of tartar to the egg whites to stabilize them. Using a stand mixer with a whisk attachment, beat the egg whites until stiff peaks form, which typically takes about 4 minutes. This process is key for the chiffon’s airy texture.
- Fold Whites into Batter: Gently fold in the whipped egg whites into the batter using a rubber spatula. Be careful to incorporate without deflating the mixture, scraping the sides and bottom of the bowl thoroughly for evenness. The batter should be light and fluffy.
- Bake the Cake: Pour the batter into the ungreased tube pan and place it on the lowest rack of the preheated oven. Bake for approximately 50 minutes, or until the top springs back when touched gently. This test indicates the cake is fully baked.
- Cool Upside Down: Immediately upon removing the cake from the oven, invert the pan so that it rests upside down on three glasses or a cooling rack. This prevents the cake from collapsing and maintains its volume while cooling completely.
- Remove from Pan: Once the cake is completely cooled, run a knife around the sides and the center tube of the pan to loosen it. Carefully remove the cake from the pan and place it onto a serving plate.
- Prepare Orange Glaze: In a small bowl, whisk together the powdered sugar, orange zest, and fresh orange juice until smooth. If the glaze is too thick, whisk in ½ to 1 tablespoon of heavy cream to achieve a drizzle-able consistency.
- Glaze the Cake: Drizzle the orange glaze evenly over the cooled cake to add a sweet and tangy finishing touch that enhances the citrus flavor.
Notes
- Using ungreased pans is vital for chiffon cakes to climb up the sides for proper rise.
- Room temperature eggs whip more easily and yield better volume in the batter.
- Folding egg whites gently keeps the batter aerated, resulting in a light texture.
- Inverting the cake during cooling prevents it from collapsing and keeps it fluffy.
- The orange glaze adds a fresh citrus zing and sweetness that complements the cake perfectly.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Orange chiffon cake, chiffon cake recipe, homemade chiffon cake, light orange cake, citrus cake dessert, fluffy cake recipe
