Orange Chiffon Cake Recipe

Name: Orange Chiffon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups cake flour (not self-rising); 1 1/2 cups sugar; 1 tablespoon double-acting baking powder; 1/2 teaspoon salt; 1/2 cup vegetable oil; 7 large egg yolks; 3/4 cup fresh orange juice; 2 tablespoons freshly grated orange zest; 2 teaspoons vanilla; 9 large egg whites; 1 teaspoon cream of tartar; 2 cups well-chilled heavy cream; 3 tablespoons Grand Marnier or other orange-flavored liqueur; 2 teaspoons freshly grated orange zest; 1/4 cup sugar; 1/4 teaspoon orange-flower water (available at specialty foods shops), or to taste, if desired; candied mimosa balls and candied violets (both available at specialty foods shops) for garnish if desired; fresh orange sections, membranes discarded, for garnish if desired

Servings: persons

2 1/4 cups cake flour (not self-rising)
1 1/2 cups sugar
1 tablespoon double-acting baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
7 large egg yolks
3/4 cup fresh orange juice
2 tablespoons freshly grated orange zest
2 teaspoons vanilla
9 large egg whites
1 teaspoon cream of tartar
2 cups well-chilled heavy cream
3 tablespoons Grand Marnier or other orange-flavored liqueur
2 teaspoons freshly grated orange zest
1/4 cup sugar
1/4 teaspoon orange-flower water (available at specialty foods shops), or to taste, if desired
candied mimosa balls and candied violets (both available at specialty foods shops) for garnish if desired
fresh orange sections, membranes discarded, for garnish if desired

1
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 325u00b0F. 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.
2
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.
3
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.

1878

kcal

Calories

114

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 1/4 cups cake flour (not self-rising), 1 1/2 cups sugar, 1 tablespoon double-acting baking powder, 1/2 teaspoon salt, and more.

Yes, Orange Chiffon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Orange Chiffon Cake

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