I recently had a request to do an orange chiffon cake for a friend who’s Grandmother used to make it all the time, but she hasn’t had it since her grandmother passed away.
I had never made an orange chiffon before, but have a soft spot for the Grandmother-baking connection, so I agreed to give it a go.
It turned out great. The friend said she and her sister finished the 10″ cake in an evening.
I made three individual sized cakes with leftover batter so I could test the finished product before passing the big cake along. Unfortunately, I didn’t get a picture of the big one.
Orange Chiffon Cake
2 1/4 Cups cake flour
1 1/2 Cup sugar
1 tbsp. double acting baking powder
1/2 tsp. salt
1/2 Cup vegetable oil
7 large egg yolks
3/4 Cup fresh orange juice
2 tbsp. orange zest
2 tsp. vanilla
9 large egg whites
1 tsp. cream of tartar
In a large bowl, sift together flour, 3/4 cup of sugar, baking powder and salt. In a bowl whisk together the oil, egg yolks, orange juice, zest and vanilla. Whisk wet mixture into flour mixture until batter is smooth.
In a stand mixer, whisk egg whites and salt until foamy, then add cream of tartar and beat until whites hold stiff peaks. Add remaining 3/4 cup of sugar a little at a time until glossy peaks form.
Stir 1/3 of the whites into the batter to lighten it, then fold in remaining whites thoroughly. Spoon into an ungreased 10″ tube pan, 4″ deep.
Bake in a 325F oven for 1 hour, until tester comes out clean. Invert pan immediatly on rack and let cool completely in the pan upside down on a rack. Run a long, thin knife around edge to dislodge from pan. Turn out on a rack.
This is basically a variation on an angel food cake, so serve accordingly. Whipped cream and fresh fruit would make an ideal accompaniment. The individual sized cakes I just dusted in icing sugar and garnished with orange segments. I used an orange flavoured sugar syrup to moisten the cake. Grand-marnier would also work well.