Making a light, fluffy orange chiffon cake is easier than you think! This citrusy delight combines the zesty freshness of oranges with a tender, melt-in-your-mouth texture. Here’s a simple guide to bake it at home.
Ingredients:
- 100g cake flour
- 5 large eggs (separated)
- 80g granulated sugar (divided)
- 50ml vegetable oil
- 60ml fresh orange juice
- 1 tbsp orange zest
- ½ tsp cream of tartar
Steps:
1. Prep: Preheat oven to 160°C. Grease a 17cm tube pan and line the bottom with parchment paper. Sift flour and set aside.
2. Mix Wet Ingredients: In a bowl, whisk egg yolks, 30g sugar, oil, orange juice, and zest 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 until foamy. Add remaining sugar gradually, beating 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. Tap gently to release air bubbles. Bake for 35-40 minutes until golden and a toothpick comes out clean.
6. Cool: Invert the pan immediately and let cool completely upside down. Run a knife around the edges before unmolding.
Serve with a dusting of powdered sugar or a dollop of whipped cream. Enjoy your homemade orange chiffon cake!
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