Orange Chiffon Cake
A light, fluffy orange chiffon cake with vibrant citrus flavor, perfect for celebrations or afternoon tea, offering a tender crumb and zesty sweetness that delights the palate.
Ingredients
Instructions
- Preheat oven to 325°F.
- Set out, but do not grease, a 10-inch tube pan.
- Stir together flour, sugar, baking powder, and salt.
- Make a well in the mixture and add egg substitute, orange juice, oil, and orange peel. Mix until smooth.
- Beat egg whites and cream of tartar until stiff peaks form.
- Pour the batter gently over the egg whites and fold with a spatula until just blended.
- Spoon the batter into the tube pan.
- Bake in the lower third of the oven for 50 to 55 minutes.
- Invert the pan and let the cake cool completely before removing from the pan.
- Run a thin knife around the edges between the cake and pan to loosen, then remove.
- Drizzle orange glaze over the top and sides of the cake before serving.
Tips & Substitutions
For a lighter texture, ensure your egg whites are at room temperature before beating them to stiff peaks. If you don't have frozen egg substitute, you can use four large egg whites instead. For added flavor, consider using freshly squeezed orange juice rather than bottled. If you want a more intense orange flavor, increase the grated orange peel to 4 tablespoons.
Serving Suggestions
This Orange Chiffon Cake is delightful on its own, but you can enhance it with a drizzle of orange glaze or serve it with a scoop of vanilla ice cream for a decadent treat. It pairs beautifully with *Mama'S Orange Julius for a refreshing brunch or dessert combination. Fresh berries add a lovely touch and complement the citrus flavor.
Storage & Reheating
Store any leftover Orange Chiffon Cake in an airtight container at room temperature for up to three days. If you prefer to keep it longer, refrigerate it for up to a week. To enjoy it warm, simply slice and microwave for 10-15 seconds, ensuring it doesn't become dry.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Chiffon Cake contains roughly 55 calories, with 4g protein, 7g carbohydrates, and 2g fat. It is an excellent source of potassium (28% of the Daily Value). Note that it is relatively high in sodium, at 647mg per serving (28% 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 make this cake in advance?
Absolutely! You can bake the cake a day in advance. Just let it cool completely, then wrap it in plastic wrap and store it at room temperature. This allows the flavors to meld, and the cake remains moist.
What can I use instead of vegetable oil?
If you prefer a different flavor, you can substitute vegetable oil with canola oil or melted coconut oil. Both options will maintain the cake's moisture without altering the taste significantly.
How do I know when the cake is done baking?
To check if your Orange Chiffon Cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. Avoid overbaking to prevent a dry texture.
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).