Orange Chiffon Cake Recipes

ORANGE CHIFFON CAKE

Steps:

• Preheat oven to 325 degrees. In a large bowl, whisk together flour, baking powder, salt, and 1 cup sugar. Make a well in center of flour mixture. Add oil, egg yolks, orange zest and juice, and 1/4 cup cold water; whisk batter until smooth.
• With an electric mixer on medium-high speed, whisk egg whites and cream of tartar until soft peaks form. Gradually add the remaining 1/2 cup sugar, 1 tablespoon at a time; continue to beat until stiff peaks form. Using a flexible spatula, gently fold half of egg-white mixture into batter. Fold in remaining egg-white mixture just until combined (do not overmix).
• Pour batter into a 10-inch footed angel food cake pan with a removable bottom; bake until a cake tester inserted near center of cake comes out clean, 55 to 60 minutes. Remove from oven; invert, still in pan, onto a baking sheet. Let cool completely. Run a sharp knife around edges to release cake. Serve topped with whipped cream and candied zest, if desired.

ORANGE CHIFFON CAKE

Steps:

• Stir flour, sugar, baking powder, salt and orange rind together. Make a well in the centre of the dry ingredients, and then add in this order: vegetable oil, egg yolks, orange juice and water.
• Beat til smooth.
• Add cream of tartar to egg whites and beat in a separate bown until stiff peaks are formed.
• Gradually pour batter over beaten egg whites, gently folding until just blended.
• DO NOT STIR.
• Pour batter into ungreased 10" tube pan.
• Bake 325 55 minutes.
• Increase heat to 350F and bake 10 mins longer.
• Invert pan, and allow to cool.
• Remove and frost if desired.

ORANGE CHIFFON CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Wash angel food tube pan in hot soapy water to ensure it is totally grease free.
• Sift flour, sugar, baking powder, and salt together into bowl. Make a well in center. Put egg yolks, cooking oil, orange juice, orange rind, and vanilla into well. Set aside. Don't beat yet.
• In a large bowl, beat egg whites and cream of tartar in mixing bowl until very stiff. Set aside.
• Using same beaters, beat egg yolk-flour mixture until smooth. Gently fold 1/4 at a time into egg whites. Pour batter into ungreased 10 inch angel food tube pan.
• Bake in oven for 60 to 70 minutes, until an inserted wooden pick comes out clean. Invert pan until cake has cooled. Remove from pan. Serve plain or frost with Orange Icing.

ORANGE CHIFFON CAKE

Steps:

• Let eggs stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, salt and baking soda. In a bowl, whisk the egg yolks, orange juice, oil and orange zest; add to dry ingredients. Beat until well blended. , In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Fold into orange mixture. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest rack at 350° for 45-50 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate. , For glaze, melt butter in a small saucepan; add remaining glaze ingredients. Stir until smooth. Pour over top of cake, allowing it to drizzle down sides.

ORANGE CHIFFON CAKE

Steps:

• Make the cake:
• Into a large bowl sift together the flour, 3/4 cup of the sugar, the baking powder, and the salt. In a bowl whisk together the oil, the egg yolks, the orange juice, the zest, and the vanilla and whisk the mixture into the flour mixture, whisking until the batter is smooth. In the large bowl of an electric mixer beat the egg whites with a pinch of salt until they are foamy, add the cream of tartar, and beat the whites until they hold stiff peaks. Add the remaining 3/4 cup sugar, a little at a time, and beat the whites until they hold stiff glossy peaks. Stir one third of the whites into the batter to lighten it and fold in the remaining whites gently but thoroughly. Spoon the batter into an ungreased 10-inch tube pan, 4 inches deep, with feet and a removable bottom, and bake the cake in the middle of a preheated 325°F. oven for 1 hour, or until a tester comes out clean. Invert the pan immediately onto a rack and let the cake cool completely in the pan upside down on the rack. Run a long thin knife around the outer and tube edges of the pan and turn the cake out of the pan onto the rack. Using a serrated knife cut the cake in half horizontally.
• Make the cream frosting:
• In a large bowl, chilled, with an electric mixer beat together the cream, the Grand Marnier, the zest, the sugar, the orange-flower water, and a pinch of salt until the mixture holds stiff peaks.
• Transfer the bottom layer of the cake to a platter, spread some of the frosting on it, and top it with the remaining layer. Spread the remaining frosting on the top layer and side of the cake and garnish the cake with the candied mimosa balls, the candied violets, and the orange sections.

ORANGE CHIFFON CAKE

Steps:

• Preheat oven to 160°C (320°F). Position the oven rack on the lowest in the oven.
• Have a 24-cm (10-inch) chiffon tube pan ready. DO NOT GREASE.
• Sift together the cake flour, baking powder, baking soda and salt.
• In a separate, large mixing bowl, whisk egg yolks and sugar until thick and fluffy, about 3 to 5 minutes. Stir in the orange juice, lemon juice, orange zest, lemon zest, and oil, with a whisk until until well combined.
• Add the sifted flour mixture in 2 additions. Stir with a whisk until all the flour is incorporated and no streaks of flour are visible. The mixture should be thick, smooth and free of lumps.
• Fit an electric mixer with a whisk attachment. In a dry, grease-free mixer bowl, pour in egg whites and sprinkle cream of tartar (or tip in 2 tsp lemon juice).
• Whisk on medium speed (speed 4 on my Kitchen Aid). When the egg whites become frothy, add sugar bit by bit in a steady stream. Whip until stiff peaks form. This may take 5 to 7 minutes, depending on your mixer and speed.
• Add ⅓ of meringue (whipped egg whites with sugar) to the batter. Fold in gently with a whisk until well incorporated.
• Add another ⅓ of the meringue and again, fold in gently.
• Add the remaining meringue and fold in gently. The final batter should feel light, and have no visible streaks of meringue.
• Pour into the chiffon tube pan from one place, and let the batter spread to fill the pan. Smooth and level the surface.
• Gently run a bamboo skewer or spatula in an 'S' motion throughout the batter to reduce large air pockets. Give the pan a few taps on the counter top to minimise air pockets.
• Bake on the lowest rack in the oven for 50 to 55 minutes, or until done. DO NOT open the oven door. Only do so about 5 minutes before the end of baking, to test if done. The cake is done when a skewer inserted into the centre comes out clean. Note: A bit of cracking on the surface of the cake as it bakes is perfectly alright!
• Immediately invert the pan over a bottle neck once it is removed from the oven. Allow it to 'hang' until completely cooled.
• To release the cake, run an offset spatula gently around the sides of the pan, pressing against the pan as much as possible.
• Then invert the pan again so that the bottom is now facing up. Gently tap or push the pan's base to loosen the cake from the sides of the pan. Then run the spatula around the base to release the funnel.
• Chiffon cake is served 'upside-down'.

ORANGE CHIFFON CAKE

Steps:

• Gather all the ingredients. Preheat the oven to 340ºF (170ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). You will also need a 17cm (7") chiffon cake pan. Make sure you use the correct chiffon cake pan. The best types are the aluminum ones with a removable base (Do not use non-stick bakeware for chiffon cake - it will not work). Do not grease the mold because the cake needs to cling on the sides and center of the pan for support as it rises or it will collapse.
• Separate 3 eggs to yolks and whites. Keep the egg yolks in a medium bowl, and egg whites in a large bowl. Freeze the large bowl with egg whites for 15 minutes so that the bowl and egg whites are very cold (it's okay that they are partially frozen when you beat the egg whites). NOTE: In Japan, cream of tartar is not typically used to whip egg whites. We always use cold egg whites to make smooth, fine-texture meringue.
• Crush the cardamom pods and remove the shell. Grind the seeds till fine powder. You will need ½ tsp finely ground cardamom.
• Zest the oranges (I use 3-4 navel oranges). As I mentioned in the blog post, I use 2 types of zesters for more texture and flavors. Use roughly 2-3 Tbsp fine zest and some srips for cake batter and reserve 1-2 Tbsp of the strips for cake decoration.
• Cut the oranges in half and juice until you get 4 Tbsp (60 ml) of fresh orange juice.
• In the bowl with egg yolks, add roughly ⅓ of granulated sugar and whisk until creamy pale yellow.
• Add 3 Tbsp (40 ml) vegetable/canola oil, ½ tsp ground cardamom, and orange zest from 3-4 oranges and whisk well.
• Add 4 Tbsp (60 ml) juice from oranges to the egg mixture and whisk well.
• Sift 75 g (2.6 oz) cake flour and 1 tsp baking powder into the egg mixture. Whisk until incorporated and make sure there are no lumps.
• Take out the bowl with egg whites from the freezer. Whip the egg whites until opaque, foamy, and bubbly.
• Gradually add the rest of sugar in small increments while whisking.
• Continue to whisk until stiff peaks form.
• To check on stiff peaks, pull up your whisk and see if the egg whites go straight up (stiff peak) and just the tip is soft enough that it folds over, like taking a bow.
• Using a whisk, whisk in ⅓ of the egg whites in the batter until the mixture is homogeneous.
• Fold in another ⅓ of the egg whites into the batter. This time, fold in gently without breaking the air bubbles.
• Now transfer the batter into the egg whites. Gently fold in egg whites into the batter. Make sure thoroughly mix WITHOUT breaking the air bubbles.
• Pour the batter into the ungreased 17 cm (7") chiffon cake pan in the same location to prevent more bubbles from forming.
• To remove or prevent air pockets, run a skewer through the batter and then drop the pan gently on a counter holding the center tube and wall of cake pan together (so air won't go into the bottom of the batter).
• Bake at 340ºF (170ºC) for 30-35 minutes or until a toothpick inserted comes out clean and the top of the cake springs back when gently pressed. If the top gets burn too quickly (maybe the heat source is too close), cover the top loosely with aluminum foil.
• As soon as you take out the cake pan from the oven, drop it on the counter to shock the cake so it stops shrinking. The cake must be cooled upside down in its pan so that it stretches downward instead of collapsing. Stick the cake pan on a tall heavy bottle. If you use an angel food cake pan, invert the cake pan on a cooling rack.
• To remove the cake pan, run a thin sharp knife or thin offset spatula around both the inner and outer edges of the cake.
• Remove the cake from the pan and run the knife on the bottom. Move onto a serving plate or cake stand. Dust confectioners' sugar/powder sugar on top, if you like. Enjoy!

ORANGE CHIFFON CAKE

Steps:

• Preheat oven to 325º Fahrenheit.
• Separate the eggs, putting the egg yolks in one bowl and egg whites in another. Set aside.
• In a large bowl, sift together the flour, sugar, baking powder and salt. Set aside.
• In another bowl, mix together the egg YOLKS, water, oil, orange zest and vanilla.
• Pour the wet ingredients into the dry and mix until well combined.
• Add the cream of tartar to the egg whites. Using a stand mixer, beat until the peaks are stiff. (This took about 4 minutes in a stand mixer.)
• Gently fold the egg white mixture into the batter until combined. Batter will be very light and fluffy.
• Pour into an ungreased tube pan (with a removable bottom) and bake on the lowest rack for 50 minutes, or until top springs back when touched.
• Immediately invert the pan and let it rest upside down on three glasses.
• Allow the cake to cool upside down completely, then slide a knife around the sides and center of the pan to loosen the cake.
• Remove the cake to a plate.
• To make the orange glaze, whisk together the sugar, orange zest and orange juice. Add ½ to 1 tablespoon of heavy cream if the glaze is still too thick.
• Drizzle the cake with the orange glaze.
• Store in an airtight container at room temperature.