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Recipes
Orange Chiffon Cake
Recipe

13 INGREDIENTS • 10 STEPS • 1HR 15MINS

Orange Chiffon Cake

4.3
3 ratings
The light, fluffy, and delicate orange flavor of this delicious cake is perfect for an after meal dessert.
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Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
The light, fluffy, and delicate orange flavor of this delicious cake is perfect for an after meal dessert.
1HR 15MINS
Total Time
$2.44
Cost Per Serving
Ingredients
Servings
10
US / Metric
Powdered Confectioners Sugar
2 1/4 cups
Powdered Confectioners Sugar
Butter
2 Tbsp
Butter, melted
Light Cream
1/4 cup
Light Cream
Cake Flour
1 2/3 cups
Cake Flour
Baking Powder
1 Tbsp
Baking Powder
Salt
1 tsp
Vegetable Oil
1/2 cup
Vegetable Oil
Egg
8
Eggs, separated
Water
1/4 cup
Water, Cold
Orange
2
Oranges, zested, juiced
1 Tbsp zest and 1/2 cup juice needed
Nutrition Per Serving
VIEW ALL
Calories
447
Fat
14.0 g
Protein
3.1 g
Carbs
77.2 g
Add to plan
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Orange Chiffon Cake
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author_avatar
Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
Cooking InstructionsHide images
step 1
Preheat oven to 325 degrees F (160 degrees C).
step 2
Separate the Eggs (8). Set aside the egg whites and 6 egg yolks.
step 3
In a clean bowl, whip the Egg Whites until foamy. Slowly beat in the Granulated Sugar (3/4 cup) and continue beating until stiff peaks have formed.
step 4
In a separate bowl, sift the Cake Flour (1 2/3 cups). Combine the Granulated Sugar (3/4 cup), Baking Powder (1 Tbsp), and Salt (1 tsp) and sift all together. Make a well for the wet ingredients.
step 5
In a large bowl combine the Vegetable Oil (1/2 cup), Egg Yolks, Water (1/4 cup), zest and juice from Oranges (2) and Vanilla Extract (1 Tbsp). Add this to the well and whisk together until no longer lumpy.
step 6
Fold in 1/3 of the egg whites with a rubber spatula. Fold in the remaining egg whites, one third at a time. Fold until the batter has completely combined, making sure there is no visible egg white.
step 7
Lightly grease and flour a bundt pan. Add the batter to the pan and bake for 1 hour, or until a toothpick comes out clean.
step 8
Invert pan over a sheet pan line with parchment paper. Cool upside until the pan is cool to the touch.
step 8 Invert pan over a sheet pan line with parchment paper. Cool upside until the pan is cool to the touch.
step 9
Stir Powdered Confectioners Sugar (2 1/4 cups), Vanilla Extract (1/2 Tbsp),Butter (2 Tbsp), and Light Cream (1/4 cup) until smooth. Adjust the consistency by adding more cream or milk. Adjust flavor if necessary.
step 10
Top cooled cake with glaze. Serve and enjoy!
step 10 Top cooled cake with glaze. Serve and enjoy!
Tags
Shellfish-Free
Vegetarian
Dessert
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