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RECIPE
17 INGREDIENTS10 STEPS1hr 20min

Orange Chiffon Cake with Orange Zest Icing

5.0
3 Ratings
Easy and light chiffon cake flavored with orange for a refreshing twist. The perfect post-holiday dinner treat.
Orange Chiffon Cake with Orange Zest Icing Recipe | SideChef
Easy and light chiffon cake flavored with orange for a refreshing twist. The perfect post-holiday dinner treat.
Vodka & Biscuits
Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
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Estimated Total: Estimated Total:
Fulfilled by
Vodka & Biscuits
Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
1hr 20min
Total Time
$2.62
Cost Per Serving

Ingredients

US / METRIC
Servings:
12
Serves 12

Meringue

8
Eggs , separated
egg whites only

Cake

2 1/4 cups
Cake Flour
1 Tbsp
Baking Powder
1 tsp
1/2 cup
Vegetable Oil
or Coconut Oil
6
Eggs , separated
yolks only
1/4 cup
Cold  Water
plus 2 tbsp
1/2 cup
Freshly Squeezed  Orange Juice
about 2 oranges
1 Tbsp
Oranges , zested

Icing

2 1/4 cups
Powdered Confectioners Sugar
2 Tbsp
Butter , melted
1 Tbsp
Oranges , zested
1/4 cup
Light Cream
or Milk
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Nutrition Per Serving

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CALORIES
475
FAT
17.4 g
PROTEIN
10.7 g
CARBS
68.1 g

Cooking Instructions

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Step 1
For the meringue: In a clean bowl, whip the Eggs (8) Whites until foamy for about 2-3 minutes.
Step 2
Slowly beat in the Granulated Sugar (3/4 cup) and continue beating until stiff peaks have formed and the meringue looks silky for about 7-8 minutes. A standing electric mixer with the whip attachment works best! Set aside until needed.
Step 3
For the cake: Sift the Cake Flour (2 1/4 cups) . Combine with the Baking Powder (1 Tbsp) , Salt (1 tsp) , and Granulated Sugar (3/4 cup) and sift once more. Make a well in the center for the wet ingredients.
Step 4
In a separate bowl mix the Orange Juice (1/2 cup) Water (1/4 cup) , Oranges (1 Tbsp) , Vegetable Oil (1/2 cup) , Vanilla Extract (1 Tbsp) and Eggs (6) Yolks. Pour into the "well" and whisk until no longer lumpy and smooth.
Step 5
Fold in 1/3 of the meringue with a rubber spatula. Fold in the remaining meringue, one third at a time. Fold until the batter has completely combined, making sure there is no visible meringue.
Step 6
Lightly grease and flour a bundt or tube pan. Add the batter to the pan and bake for 1 hour, or until a toothpick comes out clean.
Step 7
Invert pan over a sheet pan lined with parchment paper. Cool upside down until the pan is cool to the touch. Remove from pan and top with icing.
Step 8
For the icing: Combine Powdered Confectioners Sugar (2 1/4 cups) , Vanilla Extract (1/2 Tbsp) , Butter (2 Tbsp) , Light Cream (1/4 cup) and Oranges (1 Tbsp) together and mix until smooth. If needed, add two more tablespoons of heavy cream.
Step 9
Pour over the cake allowing to drip all over the sides. Garnish with extra orange zest if desired.
Step 10
Dig in and enjoy!
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Nutrition Per Serving
Calories
475
% Daily Value*
Fat
17.4 g
22%
Saturated Fat
11.0 g
55%
Trans Fat
0.0 g
--
Cholesterol
219.9 mg
73%
Carbohydrates
68.1 g
25%
Fiber
0.8 g
3%
Sugars
46.5 g
--
Protein
10.7 g
21%
Sodium
390.6 mg
17%
Vitamin D
1.2 µg
6%
Calcium
73.4 mg
6%
Iron
2.2 mg
12%
Potassium
115.7 mg
2%
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