ORANGE GLOW CHIFFON CAKE

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Orange Glow Chiffon Cake image

Provided by Richard Flaste

Categories     dessert

Time 2h45m

Yield Fourteen servings

Number Of Ingredients 10

2 1/2 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup safflower oil
7 large eggs, separated, plus 3 egg whites
3/4 cup freshly squeezed orange juice
2 tablespoons grated orange zest
1 teaspoon vanilla
1 1/4 teaspoons cream of tartar

Steps:

  • Preheat the oven to 325 degrees.
  • In a large mixing bowl, combine the flour, baking powder, salt and all but 2 tablespoons of the sugar and beat 1 minute to mix. Make a well in the center. Add the oil, egg yolks, orange juice, orange zest and vanilla and beat with electric mixer 1 minute or until smooth.
  • In another large mixing bowl, beat the egg whites until frothy, add the cream of tartar and beat until soft peaks form when the beater is raised. Beat in the remaining 2 tablespoons of sugar until stiff peaks form when the beater is raised slowly. Gently fold the egg whites into the batter with a large balloon wire whisk or slotted skimmer until just blended.
  • Pour into a 10-inch, 2-piece ungreased tube pan (the batter will come to 1 inch from the top) and bake for 55 minutes or until a cake tester inserted in the center comes out clean and the cake springs back when lightly pressed in the center. Invert the pan, placing the tube opening over the neck of a soda or wine bottle to suspend it well above the counter, and cool the cake completely in the pan (about 1 1/2 hours).
  • Remove the pan from the bottle, loosen the sides with a long metal spatula and remove the center core of the pan. (Dislodge the bottom and center core with a metal spatula or thick sharp knife. A wire cake tester works well around the core. To keep the sides attractive, press the spatula against the sides of the pan and avoid any up-and-down motion.) Invert onto a greased wire rack and reinvert onto a serving plate.
  • Wrap the cake so that it is airtight. It will store 3 days at room temperature, 10 days refrigerated and 2 months frozen.

Nutrition Facts : @context http, Calories 288, UnsaturatedFat 8 grams, Carbohydrate 43 grams, Fat 10 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 1 gram, Sodium 181 milligrams, Sugar 23 grams, TransFat 0 grams

Luis Suazo
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This cake is perfection.


Marian Ngagba
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A+!


Natasha Abbasi1998
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5 stars!


Ruvimbo Muchaita
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This cake is a must-try for any baker.


Skip Boy
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I would definitely recommend this recipe to anyone who loves orange-flavored desserts.


Fred Krampah
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This cake is perfect for any occasion. It's light and airy, and the orange flavor is just right.


Aneeq Ahamd
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I love the simplicity of this recipe. It's a great way to enjoy the flavors of orange without having to spend a lot of time in the kitchen.


Noushad Starking
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This cake was a bit more challenging to make than I expected, but it was worth the effort. It turned out so delicious!


Saldana Lisa
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This was my first time making a chiffon cake, and it turned out great! I'm really happy with the results.


Patrick McDermott
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The orange flavor in this cake is divine! I love how it pairs with the fluffy chiffon texture.


reaperkeaper
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This cake is so easy to make, and it turned out beautifully. I'm so glad I tried this recipe.


Zabeer Ibrahim
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I'm not usually a fan of chiffon cakes, but this one was really good. The texture was amazing, and the orange flavor was subtle but still noticeable.


Chris Rowe
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This cake was a huge hit at my party! It was so light and fluffy, and the orange flavor was perfect. I'll definitely be making this again.


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