Creating a light, fluffy orange chiffon cake is easier than you think! This zesty, melt-in-your-mouth dessert combines the brightness of fresh orange with the delicate texture of a classic chiffon. Here’s a simple guide to baking it at home.
Ingredients:
- 6 large eggs (separated yolks and whites)
- 120g cake flour
- 100g granulated sugar (divided)
- 60ml fresh orange juice
- 60ml vegetable oil
- 1 tsp vanilla extract
- ½ tsp cream of tartar
- Pinch of salt
Instructions:
1. Prep: Preheat oven to 160°C (320°F). Grease and line a 20cm tube pan. Sift flour and set aside.
2. Yolk Batter: In a bowl, whisk egg yolks, 40g sugar, orange juice, oil, and vanilla until smooth. Gradually fold in sifted flour until just combined.
3. Whip Egg Whites: In a clean bowl, beat egg whites with cream of tartar and salt until foamy. Gradually add remaining 60g sugar, beating until stiff peaks form.
4. Combine: Gently fold 1/3 of egg whites into yolk batter to lighten, then fold in remaining whites in two batches, maintaining airiness.
5. Bake: Pour batter into the pan, smoothing the top. Bake for 45-50 minutes until golden and a toothpick comes out clean.
6. Cool: Invert the pan immediately and let cool completely. Run a knife around the edges to release, then transfer to a plate.
Serve as is or with a dusting of powdered sugar. Enjoy your homemade orange chiffon cake—perfect with tea or coffee!
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