Orange Chiffon Cake

The Orange Chiffon Cake is a soft and light dessert, ideal for breakfast or an afternoon snack. Let’s look at the ingredients and the preparation process together.

Ingredients

• 250 g of all-purpose flour
• 300 g of granulated sugar
• 1 packet of baking powder
• 1/2 teaspoon of salt
• 120 ml of vegetable oil
• 6 large eggs (yolks and whites separated)
• 120 ml of fresh orange juice
• Grated zest of 1 orange
• 1/2 teaspoon of cream of tartar (or a teaspoon of lemon juice to stabilize the egg whites)

Preparation

1. Preheat the oven to 160°C (320°F). Prepare a Chiffon Cake pan, preferably with a removable bottom, but do not grease or flour the pan as the cake must be able to ‘cling’ to the sides to rise.
2. In a large bowl, sift together the flour, half of the sugar (150 g), baking powder, and salt.
3. Add the liquid ingredients: oil, egg yolks, and orange juice. Also add the grated orange zest. Beat with an electric mixer or a whisk until homogeneous.
4. In another clean, dry bowl, beat the egg whites until frothy. When they start to foam, add the cream of tartar (or lemon juice). Continue whipping and gradually add the remaining sugar (150 g) until soft, glossy peaks form.
5. Fold in a third of the beaten egg whites into the yolk mixture to soften it, then gently fold in the rest of the whites with upwards motions to avoid deflating them.
6. Pour the batter into the Chiffon Cake pan and smooth the surface. Hold the pan with both hands and tap it on a flat surface to remove air bubbles.
7. Bake in the oven for about 55-60 minutes, or until a toothpick inserted in the center of the cake comes out clean.
8. Once baked, immediately invert the pan and place it on a bottle or a rack that allows the cake to cool completely upside down; this prevents the cake from collapsing. Allow to cool for at least an hour.
9. To unmold, run a spatula or knife along the edge of the pan and the central tube to detach the cake, then invert the form and gently release the cake.

Curiosity

The Chiffon Cake, created in the United States in the 1940s, is known for its incredible lightness due to the preparation method that involves beating the egg whites separately. In its orange version, it becomes a perfect combination of citrus aroma and flavor, making it fresh and pleasant to the palate.