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.
Nutrition & Diet Analysis (per serving)
337
kcal
17% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).