Irresistible Orange Chiffon Cake
A light and fluffy chiffon cake bursting with the refreshing flavor of orange juice and zest, perfect for any occasion.
Ingrédients
Dry Ingredients
- 1 3/4 cups cake flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup vegetable oil
- 3/4 cup fresh orange juice
- 2 teaspoons orange zest
Egg Whites
- 5 large egg whites Must be whipped to stiff peaks
- 1/2 teaspoon cream of tartar Helps stabilize the egg whites
Instructions
Preparation
- Gather all your ingredients and measure out the cake flour, granulated sugar, baking powder, and salt in a large bowl.
- Combine the vegetable oil, fresh orange juice, and orange zest in another bowl.
Baking
- Preheat your oven to 325°F (163°C) and grease a 10-inch tube pan, lightly dusting it with flour.
- Sift the cake flour, sugar, baking powder, and salt into a large bowl.
- Whisk together the liquid components until smooth.
- Mix the wet and dry ingredients gently until just combined.
- In a separate bowl, beat the egg whites with cream of tartar until stiff peaks form.
- Gently fold the whipped egg whites into the batter in three additions.
- Pour the batter into the prepared tube pan and smooth the surface.
- Bake the cake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Invert the pan onto a wire rack to cool completely.
Notes
Store the cake in an airtight container at room temperature for up to three days. For longer storage, freeze tightly wrapped.