Mandarin Orange Chiffon Cake
A light and fluffy chiffon cake infused with mandarin orange flavor, accented by sweet potatoes, pecans, and warm spices, perfect for celebrations or teatime treats.
Ingredients
- 1 cup sugar ⓘ
- 4 egg yolks ⓘ
- 1/2 cup brown sugar ⓘ
- 1 tablespoon unflavored gelatine
- 1/2 cup maraschino cherries ⓘ
- 1 cup orange juice ⓘ
- 1 cup cooked sweet potatoes, mashed ⓘ
- 1/2 cup butter ⓘ
- 1 shell ⓘ
- 1 teaspoon nutmeg ⓘ
- 1 teaspoon cinnamon ⓘ
- 1/2 cup pecans ⓘ
- 1 cup water ⓘ
- 1 cup cake flour ⓘ
- 1 teaspoon vanilla extract ⓘ
- 1/4 cup lemon juice ⓘ
- 1 cup all-purpose flour ⓘ
- 1/4 cup vegetable cooking oil ⓘ
- 1/2 cup milk ⓘ
- 1 orange (juice and zest)
- 1/2 teaspoon salt ⓘ
- 1 teaspoon vanilla flavoring ⓘ
- 1 teaspoon baking powder ⓘ
- 1 cup granulated sugar
- 1/4 cup cooking oil ⓘ
- granulated sugar ⓘ
- cooking oil ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- Sift all dry ingredients together: cake flour, baking powder, cinnamon, nutmeg, and salt.
- In a large mixing bowl, combine vegetable cooking oil and sugar. Beat until smooth.
- Add egg yolks and beat well. Then add hot water and stir well.
- Add all the dry ingredients to the mixture and stir in vanilla extract.
- Fold in mashed sweet potatoes and chopped pecans.
- Beat the mixture until well combined.
- Pour batter into an ungreased chiffon cake pan.
- Bake in preheated oven for approximately 40 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from the pan and serving.
Tips & Substitutions
For a lighter texture, ensure that you beat the egg yolks well after adding them to the oil and sugar mixture. If you want to reduce sugar, consider using a sugar substitute suitable for baking, similar to those used in Diabetic Sugarless Oatmeal Cookies. Experiment with different nuts or add dried fruits for a twist.
Serving Suggestions
Serve the Mandarin Orange Chiffon Cake as a light dessert with whipped cream or a scoop of vanilla ice cream. It pairs beautifully with Waffles And Maple Syrup for a delightful brunch. Garnish with additional maraschino cherries or orange zest for an appealing presentation.
Storage & Reheating
To store leftovers, wrap the chiffon cake tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 2 days or refrigerated for about a week. To reheat, slice and place in the microwave for about 10-15 seconds for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Mandarin Orange Chiffon Cake contains roughly 821 calories, with 10g protein, 105g carbohydrates, and 34g fat. It is an excellent source of calcium (24% of the Daily Value), vitamin C (24% of the Daily Value), and dietary fiber (21% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 907mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I substitute the sweet potatoes with another ingredient?
Yes, you can use pumpkin puree or even applesauce as a substitute for the sweet potatoes. Both options will provide moisture and a similar texture, although they will slightly alter the flavor profile of the cake.
Is it necessary to use a chiffon cake pan?
While a chiffon cake pan is ideal for this recipe due to its design, you can use a regular round cake pan. Just ensure you grease it well and keep an eye on the baking time, as it may vary.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute the all-purpose flour and cake flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum for proper structure. Additionally, check that all other ingredients are gluten-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).