Do you like airy and spongy cakes that have a tender crumb? If you do, this Perfect Light Fluffy Orange Chiffon Cake Recipe is for you! Let me show you how easily this can be achieved every single time you make this orange chiffon cake.
1/2cupvegetable oilcorn, canola or safflower or other neutral-tasting oil
3/4cuporange juicefreshly squeezed
Preheat the oven to 325℉ (165°C).
Place oven grates in the bottom third of the oven.
In a medium bowl, sift together flour, baking powder, salt and only 1 cup of sugar. Make a well in this dry mixture and set aside.
In another small bowl, mix together the oil, orange zest, juice and egg yolks.
Add this wet mixture in the well of the dry mixture and whisk until combined. Set aside.
In a large mixing bowl (of a stand mixer) beat the egg whites on medium speed until foamy; increase speed and continue to beat until soft peaks form.
Gradually add the remaining 1/2 cup of sugar, 1 tablespoon at a time until you get firm, glossy peaks (when removing the whisk, the tips should hold but curl over).
Fold the egg whites in the batter in 3-4 additions.
Gently pour the batter in a 10 inch (25 cm) ungreased tube pan.
Bake in a 325℉ (165°C) oven for 55-60 minutes or until a cake tester comes out dry and the top of the cake springs back when lightly touched.
Remove from oven, invert on a wire rack and allow to cool completely in the chiffon pan before un-molding.
Run a sharp knife around the edges to help loosen and release the cake.
Special equipment: 10 inch (25 cm) tube pan.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *recipe lightly adapted from Martha Stewart