Orange Chiffon Cake Recipe – Airy, light, cottony, and to-die-for orange sponge cake. You’ve got to make it!
Ingredients:
6 egg yolks
7 egg whites
225 grams flour
300 grams caster sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 egg yolks
7 egg whites
225 grams flour
300 grams caster sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons grated orange zest
120 ml vegetable oil
180 ml freshly squeezed orange juice
1 teaspoon pure vanilla extract
Instructions:
Add the flour, baking powder, 250g sugar, salt and orange zest to the bowl of a stand mixer and lightly mix.
Add in the orange juice, oil, egg yolks, and vanilla extract and mix to form a lump free batter.
In a separate bowl whisk the egg white to soft peaks then slowly add the remaining 50g of sugar.
Gently fold the two batters together.
Pour in to a 10” or 25cm tube baking tin and bake for 55/60min in a preheated oven at 170°C or 325°F.
Allow the cake to cool before turning out of the tin.
Dust with powdered sugar and garnish with slices of orange.
120 ml vegetable oil
180 ml freshly squeezed orange juice
1 teaspoon pure vanilla extract
Instructions:
Add the flour, baking powder, 250g sugar, salt and orange zest to the bowl of a stand mixer and lightly mix.
Add in the orange juice, oil, egg yolks, and vanilla extract and mix to form a lump free batter.
In a separate bowl whisk the egg white to soft peaks then slowly add the remaining 50g of sugar.
Gently fold the two batters together.
Pour in to a 10” or 25cm tube baking tin and bake for 55/60min in a preheated oven at 170°C or 325°F.
Allow the cake to cool before turning out of the tin.
Dust with powdered sugar and garnish with slices of orange.
