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
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.
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.
