Orange Chiffon Cake Recipe - Yummy Traditional

Orange Chiffon Cake Recipe

orange-chiffon-cake-recipe-with-step-by-step-photos


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 cake_though I just use plain flour and my cake doesn’t dense or tough. But mostly complaint their cakes get dense and tough so for them here I brought cake flour recipe too-that is so easy to make at home_ If you can't find cake flour, use this substitution:
              
orange-chiffon-cake


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_Cake flour is ready
                        
cake-flour-recipe


How to make an orange glaze?

Melt 50g butter in the saucepan and then Put 50ml orange juice,25 g sugar I tbsp orange zest together and stir until smooth and thick…pour over top of the cake, allowing it to drizzle downsides

I used fresh sweet orange juice and if you want to use canned orange juice you can but ensure first orange juice should be sweet_ not too sour neither bitter_otherwise your cake taste will spoil
               
orange-glaze



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 chiffons cake 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.

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orange-chiffon-cake


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 under beat egg whites -- your cake may fall. Egg whites should be stiff but not dry.

                             
egg-white


To prepare this recipe first squeeze the orange juice through a squeezer or juicer machine


                 
squeeze-orange-juice
        
Scratch the orange peel until collect 1 tbsp orange zest

                       
scratch-the-orange-zest


Separate 3 eggs yolks and whites into two bowls

                                  
separate-3-eggs-and-egg-white


You will also need chiffon cake pan_make sure you are using the correct chiffon cake pan_the best type are the aluminum ones with removable base_dodon't use non-stick bakeware for chiffon cake_it will not work_don-t grease the mold because cake need to cling on the sides and center of the pan for it rises or it will collapse 
                              
chiffon-cake-pan


In a deep bowl put egg yolks and powder sugar whisk them together for 2 minutes until sugar is dissolved with egg yolks

               
beat-egg-yolks-with-sugar



Then pour oil and add orange zest along with fresh orange juice

                    
pour-oil-and-orange-juice-to-the-egg-yolks


Stir to combine well for 2-3 minutes

             
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

                   
sift-the-flour-to-the-egg-mixture


Then add baking powder and salt further, stir to combine well
            


Keep mixing until everything is incorporated to set aside_Preheat the oven at 180 C for 20 minutes

                
flour-batter-is-ready


Transfer the egg white to a medium-sized bowl and begin whisking_Once start foamy then add granulate sugar to the egg white_Begin with on medium speed
                  


Gradually turn up the speed to high, Keep whisking 


turn-the-speed-to-high



Till egg white turns to soft peak set aside            



Using a spatula to the mixing egg white with flour batter_Meantime add some drops of vanilla essence or orange
              
mix-egg-white-with-batter


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_so air won’t go into the bottom of the center

tranfer-the-cake-batter-to-the-cake-pan


Bake at 350 F or 180 C for 40-45 minutes or until a toothpick inserted come out clean
                   
bake-the-cake


Take out the cake pan from the oven_drop it on the counter. Shock the cake so its stop 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
                           
take-the-cake-out-of-the-oven


Move the cake onto a cooling rack for 10-15 minutes until completely cool down the cake


transfer-to-the-cooling-rack


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
          
transfer-to-the-serving-plate


You can see the cake in the picture below how it is looking soft and fluffy

               
cake-is-so-soft-and-fluffy


Serve the cake with tea

             
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:
  1. 150g, plain flour
  2. 3 large-sized, eggs
  3. 70ml, oil
  4. 40g, granulate sugar
  5. 40g, powdered sugar
  6. 100ml, fresh orange juice 
  7. 1 tbsp, orange zest
  8. 2-3 drops vanilla/orange essence
  9. 1 ½ tsp, baking powder
  10. 1/8 tsp, salt
How to make a chiffon cake?
  1. To prepare this recipe first squeeze the orange juice through a squeezer or juicer machine
  2. Scratch the orange peel until collect 1 tbsp orange zest
  3. Separate 3 eggs  yolks and whites into two bowls
  4. 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 base_dont use non-stick bakeware for chiffon cake_it will not work_don-t grease the mold because the cake needs to cling on the sides and center of the pan for it rises or it will collapse
  5. 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 to take 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
  6. Note: all cake ingredients should be at room temperature
Instructions:
  1. In a deep bowl put egg yolks and powder sugar whisk them together for 2 minutes until sugar is dissolved with egg yolks
  2. Then pour oil and add orange zest along with fresh orange juice
  3. Stir to combine well for 2-3 minutes
  4. Then sift the flour directly to the egg mixture little by little
  5. Stir to mix up very well with the help of a hand whisker
  6. Then add baking powder and salt further, stir to combine well
  7. Keep mixing until everything is incorporated to set aside
  8. Preheat the oven at 180 C for 20 minutes
  9. Transfer the egg white to a medium-sized bowl and begin whisking
  10. Once start foamy then add granulate sugar to the egg white
  11. Begin with on medium speed
  12. Gradually turn up the speed to high
  13. Keep whisking till egg white turns to soft peak to set aside
  14. Using a spatula to the mixing egg white with flour batter
  15. Meantime add some drops of vanilla essence or orange
  16. Keep mixing until the mixture is homogeneous
  17. The cake batter is ready to bake
  18. Transfer the cake batter to the chiffon pan
  19. To remove or prevent air pockets,_Tap it down by holding the center tube and  wall of the cake pan together_so air won’t go into the bottom of the center
  20. Bake at 350 F or 180 C for 40-45 minutes or until a toothpick inserted come out clean
  21. Take out the cake pan from the oven_drop it on the counter
  22. Shock the cake so its stop 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
  23. Move the cake onto a cooling rack for 10-15 minutes until completely cool down the cake
  24. Now transfer to the serving tray or cake stand
  25. 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
  26. Serve the cake with tea
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