Chiffon is probably one of the cakes Filipinos love, and this may be because of its airy and light nature. Orange is also a flavor that we love, primarily because of its fresh and refreshing taste. Here, we combine orange and chiffon cake in an amazingly tasty and somewhat easy recipe.
- 2 1/4 cups cake flour
- 1 1/2 cups white granulated sugar
- 1 tablespoon baking powder, double-acting
- 1/2 teaspoon salt
- 9 egg whites, room temperature
- 1 teaspoon cream of tartar
- 2 teaspoons vanilla
- 1/2 cup vegetable oil or 1/2 cup butter, melted
- 7 egg yolks, room temperature
- 3/4 cup orange juice, fresh
- 2 tablespoons freshly grated orange zest
- Preheat your home or bakery oven to 325 degrees Fahrenheit.
- Next, sift together the flour, half of the granulated white sugar, the double-acting baking powder, and the salt into a bowl, set aside.
- In another bowl, with the use of a hand mixer, whisk together the egg yolks, oil or melted butter, zest, orange juice, and vanilla. Once incorporated and smooth, slowly add in the flour mixture, mixing only until the batter is smooth. Set aside.
- In the bowl of an electric mixer, add a pinch of salt to the egg whites and beat at high until these are foamy. Add the 1 teaspoon cream of tartar, and continue beating the egg whites until these can form stiff peaks. Slowly add the other half of the granulated white sugar to your egg whites, and continue beating until stiff glossy peaks can be formed.
- Add one third of the egg whites mixture into the prepared batter mixture, then once incorporated, fold in the remaining egg whites carefully to keep it light and airy.
- Carefully pour the batter into an ungreased, 10-inch tube pan. Choose a pan that is 4 inches deep, has feet and comes with a removable bottom. Bake your chiffon cake in the middle of your preheated oven for an hour or so. You can also check if your cake is done near that time with the use of a cake tester. If it comes out clean, it is done.
- Invert your tube pan immediately onto a cooling rack, then let your orange chiffon cake cool completely while still in the pan, upside down and resting on the cooling rack.
- Once cooled, to remove the cake from the pan, run a spatula or a very thin and long knife around the outer as well as the tube edges of the pan. Turn the cake out onto the cooling rack again.
- You can serve this as is, or you can add your favorite glaze, icing, or frosting on this.