Light, air and soft Orange Chiffon Cake flavored with only real orange, no artificial flavoring here. From juice of freshly squeeze orange to zest of fresh Orange, it cannot get any Orange this.
Use Only Natural Orange Flavor
Most recipes uses vanilla extract for flavoring, when you see a recipe that uses orange zest or lemon zest, you’re in for a real treat. Citrus flavoring taste really good, it adds fresh taste to baked products. What’s even better, is they are easy to find and not expensive at all, plus you are using a real fresh fruit extract, not the artificial one. In this recipe, I used freshly squeeze Orange juice and zest of fresh Orange to flavor the cake, the result is a nice soft, fluffy citrus flavor Chiffon Cake that you will enjoy every bite.
What is Chiffon Cake?
Chiffon Cake is a light, fluffy and airy cake. It do not use too much fat like butter. Instead, to keep the texture soft, it uses oil. Another technique that Chiffon Cake uses is the separation of egg yolk and egg white, and whipping the egg white to stiff peaks. Chiffon Cake usually do not use any leavening agent (although you can if you want to). It relies on the whipped egg white for volume and lift. This is why it is very important to have the eggs in room temperature so they mix and whipped easily. It will take about 6-8 minutes to get to stuff peaks. Stiff peaks simply means the egg white will hold its shape, the pointed tip remains up and standing and when you turn the bowl upside down, the mixture will not slide down or fall.
NO to Non-Stick Tube Pan for Chiffon Cake
This is one time where I would not recommend using a non-stick pan or even to grease the pan itself. Since this cake has a very light and airy texture, it will collapse as soon as you take it out of the oven. To prevent that, the cake need to stick to the bottom and side of the pan which makes a non-stick tube pan NOT suitable for this purpose. A tube in the middle gives the cake more surface area to cling to and using a regular pan gives extra grip to the cake. Once it comes out of the oven, the cake needs to be inverted (upside down) to prevent it from collapsing. This will retain the tall structure we built from whipping the egg whites and adding extra leavening agents.
Tips in Making Chiffon Cake
- This recipe uses small amount of flour, only 1/2 cup and this is because we are aiming for a sift, airy and light cake. Adding more flour could make the cake heavy, remember there is no leavening agent use in this recipe, no baking powder or baking soda. The cake relies on the whipped egg white for volume and lift. The lighter the cake, the easier for the whipped egg white to provide volume.
- No need to use a mixer to mix the egg yolk mixture. Mixing the egg yolk, sugar. oil, and orange juice manually is good enough. The volume will come from the whipped egg white so make sure to have the egg white at stiff peaks stage.
- Bake at low temperature, bake low and slow. Chiffon cake is very fragile and it can easily dry up when baked at high temperature.
Ingredients for the Cake:
- 3 large Eggs, separated (room temperature)
- 3 tablespoon Caster Sugar (Divided: 2 tablespoon for egg yolk, 1 tablespoon for egg white)
- 1/4 teaspoon of kosher Salt
- 1/4 cup fresh Orange Juice
- Zest of 1 Large Orange
- 1/2 cups of Cake Flour
- 2 tablespoon + 1 teaspoon Flavorless Oil (like Vegetable or Canola Oil)
- 1/8 tsp of Cream of Tartar or 1/2 teaspoon lemon juice or plain white vinegar
- Zest of 1 orange
- 2 tablespoon fresh Orange Juice
- 2/3 cup Powdered/Icing Sugar (Can be reduce if you prefer less sweet)
- Preheat the oven to 260F/120C.
- Egg Yolks Mixture: In a bowl, Mix the egg yolks, sugar, salt, oil, orange juice, and orange zest.
- Dry Ingredients: Sift the cake flour onto the egg yolk mixture. Mix to combine. Set aside.
- Egg Whites: In a separate bowl, whisk the egg white for about 30 seconds. Add cream of tartar. Add the sugar in 2-3 additions. Whisk until soft peak form(Approximately 6-8 minutes).
- Egg Yolks + Egg Whites: Fold the egg white in the cake batter, do this in two addition. Mix until just combined and no more streaks of egg white visible. be gentle in mixing as not to deflate the batter.
- Pour in a Pan and Bake: Pour in the pan, tap 3 times to release the bubbles. Run a knife or a stick in the batter to further release bubbles inside (if any).
- Make the Orange Glaze: In a small bowl, stir all ingredients until no lumps. Drizzle onto cooled cake.
- Bake at 260F for 45- 50 minutes.
- Whenever you see a recipe that says “room temperature” do not ignore it. It is specified there for a reason.Room temperature ingredients mixes well together and creates a smooth and light batter. Take the eggs or butter 30 minutes – 1 hour to get it to room temperature.
- If you have no time to let the eggs sit outside to get the room temperature, you can submerge the eggs in tap or warm water for about 10-15 minutes or until it s no longer cold.
- If you prefer a less sweet glaze, reduce the sugar. It will not be as thick though, but it will still taste as good.
Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.
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