Orange Chiffon Cake | Orange Cake || How to Make Orange Chiffon Cake with step-by-step photos
Orange Cake is a super soft, fluffy flavored, and simple lightly sweet cake
that is made with basic cake ingredients along with fresh orange juice and
orange zest_The delicate orange flavor of this simply delicious cake is perfect
for rounding out a rich meal. The orange glaze would also be a nice way to top
off slices of your favorite angel food cake.
But here I didn’t sprinkle orange glaze over the cake, because
at my home, nobody likes to have this…but you can do it very easily to make an orange
glaze at home. Most people prefer using cake flour instead of
all-purpose flour in making although I just use plain flour and my cake
isn’t dense or tough. But most complaints their cakes get dense and tough so for
them here I brought a cake flour recipe that is so easy to make at home_ If
you can't find cake flour, use this substitution:
Take one level cup of all-purpose flour and remove 2 Tbsp_Then, add 2 Tbsp of corn starch back in. Now you have 1 cup
of cake flour! Be sure to sift the flour 3-4 times to distribute the corn
starch well until the flour is ready
How to make an Orange Glaze?
Melt 50g butter in the saucepan and then Put 50ml orange
juice,25 g sugar, and tbsp orange zest together and stir until smooth and
thick…pour over top of the cake, allowing it to drizzle downside
I used fresh sweet orange juice and if you want to use
canned orange juice you can but ensure first orange juice is sweet_ not
too sour or otherwise your cake taste will spoil
I love making chiffon cakes as the ingredients are so
simple. Eggs, sugar, and flour, these are the ingredients we usually have in
the pantry, right? For the flavoring, you can literally work with anything you
can think of – It is probably one of the most versatile cakes to make at home.
Another reason I like chiffon cake is it’s never too
sweet. If you’re familiar with Japanese (or
Asian) sweets, they are in general not overly sweet or laden with sugar, so you
can enjoy the baked treats and not feel bogged down.
Other Delicious Chiffon Cake Flavors Chiffon cakes are a very popular sweet. Not only it’s
cleverly designed to feed a crowd on many occasions, but it also keeps so well that
you could serve it for breakfast or afternoon tea for the whole week.
Have you tried any other interesting chiffon cakes you’d
like to make at home? Let me know in the comments below. Maybe I’ll be able to
share the recipe next time.
More Cake Recipes:
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Tips for beating egg whites:
Make sure your beaters and mixing bowl are clean and dry. A speck of oil or dirt on either one can minimize the volume of the beaten
egg whites.
Avoid metal bowls --
even clean ones may hold oily residue that can affect the beating quality of
the egg whites.
Use a bowl that's wide enough to keep the beaters from being
buried in the egg whites. Do not overbeat or underbeat egg whites -- your cake may
fall. Egg whites should be stiff but not dry.
To prepare this recipe first squeeze the orange juice
through a squeezer or juicer machine
Scratch the orange peel until collected 1 tbsp orange zest
Separate 3 eggs yolks and whites into two bowls
You will also need a chiffon cake pan_make sure you are using the correct chiffon cake pan_the best type are the aluminum ones with removable
bases use non-stick bakeware for chiffon cake_it will not work
grease the mold because the cake needs to cling to the sides and center of the pan
for it rises or it will collapse
In a deep bowl put egg yolks and powdered sugar and whisk them
together for 2 minutes until sugar is dissolved with the egg yolks
Then pour oil and add orange zest along with fresh orange
juice
Stir to combine well for 2-3 minutes
Then sift the flour directly into the egg mixture little by little to mix up very well with the help of a hand whisker
Then add baking powder and salt further, stir to combine well
Keep mixing until everything is incorporated to set aside_Preheat the oven to 180 C for 20 minutes
Transfer the egg white to a medium-sized bowl and begin
whisking_Once starts foamy then add granulated sugar to the egg white at medium speed
Gradually turn up the speed to high, Keep whisking
Till egg white turns to a soft peak set aside
Use a spatula to mix egg white with flour batter_Meantime add some drops of vanilla essence or orange
Keep mixing until the mixture is homogeneous_The cake batter is ready to bake
Transfer the cake batter to the chiffon pan_To remove or prevent air pockets_Tap it down by holding the
center tube and wall of the cake pan
together air won’t go into the bottom of the center
Bake at 350 F or 180 C for 40-45 minutes or until a toothpick inserted comes out clean
Take out the cake pan from the oven and drop it on the counter. Shock the cake so it stops shrinking_the cake must be cooled
upside down in its pan so that it stretches downward instead of collapsing
To
remove the cake pan, run a thin knife or thin
spatula around both the inner and
outer edges of the cake
Move the cake onto a cooling rack for 10-15 minutes until the completely cool down the cake
Now transfer to the serving tray or cake stand_Drizzle orange glaze or sprinkle some sugar powder on top of the cake by choice I didn’t use both things as I love it plain with tea or coffee
You can see the cake in the picture below how it is looking soft and fluffy
Serve the cake with tea
Orange chiffon cake is a super soft, fluffy flavored, and simple lightly sweet cake that is made with basic cake ingredients along
with fresh orange juice and orange zest...
Ingredients:
- 150g, plain flour
- 3 large-sized, eggs
- 70ml, oil
- 40g, granulated sugar
- 40g, powdered sugar
- 100ml, fresh orange juice
- 1 tbsp, orange zest
- 2-3 drops vanilla/orange essence
- 1 ½ tsp, baking powder
- 1/8 tsp, salt
How to make an Orange Chiffon Cake?
- To prepare this recipe first squeeze the orange juice through a squeezer or juicer machine
- Scratch the orange peel until collected 1 tbsp orange zest
- Separate 3 eggs yolks and whites into two bowls
- You will also need a chiffon cake pan_make sure you are using the correct chiffon cake pan_the best type are the aluminum ones with removable bases use non-stick bakeware for chiffon cake_it will not work grease the mold because the cake needs to cling to the sides and center of the pan for it rises or it will collapse
- Here I got honey-trapped by a shopkeeper he sold a non-stick chiffon pan by saying that, this pan is the best for making chiffon cake_but, unfortunately, the cake got to stick with a cake pan and I was having much difficulty taking out the cake_but somehow I took the cake out carefully this is the reason I suggested to you using aluminum chiffon cake pan better than non-stick
- Note: all cake ingredients should be at room temperature
- In a deep bowl put egg yolks and powdered sugar and whisk them together for 2 minutes until sugar is dissolved with egg yolks
- Then pour oil and add orange zest along with fresh orange juice
- Stir to combine well for 2-3 minutes
- Then sift the flour directly into the egg mixture little by little
- Stir to mix up very well with the help of a hand whisker
- Then add baking powder and salt further, stir to combine well
- Keep mixing until everything is incorporated to set aside
- Preheat the oven to 180 C for 20 minutes
- Transfer the egg white to a medium-sized bowl and begin whisking
- Once starts foamy then add granulate sugar to the egg white
- Begin with medium-speed
- Gradually turn up the speed to a high
- Keep whisking till egg white turns to a soft peak to set aside
- Using a spatula to mix egg white with flour batter
- Meantime add some drops of vanilla essence or orange
- Keep mixing until the mixture is homogeneous
- The cake batter is ready to bake
- Transfer the cake batter to the chiffon pan
- To remove or prevent air pockets,_Tap it down by holding the center tube and wall of the cake pan together air won’t go into the bottom of the center
- Bake at 350 F or 180 C for 40-45 minutes or until a toothpick inserted comes out clean
- Take out the cake pan from the oven_drop it on the counter
- Shock the cake so it stops shrinking_the cake must be cooled upside down in its pan so that it stretches downward instead of collapsing_to remove the cake pan, run a thin knife or thin spatula around both the inner and outer edges of the cake
- Move the cake onto a cooling rack for 10-15 minutes until the completely cool down the cake
- Now transfer to the serving tray or cake stand
- Drizzle orange glaze or sprinkle some sugar powder on top of the cake by choice I didn’t use both things as I love it plain with tea or coffee
- Serve the cake with tea
Have you any doubts about this blog kindly let me know
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