Orange Chiffon Cake(Large)
A light, fluffy orange chiffon cake with vibrant citrus flavor, perfect for celebrations or teatime, complemented by orange icing and suitable for all occasions.
Ingredients
Instructions
- Sift together the cake flour, sugar, baking powder, and salt in a large bowl.
- Make a large well in the center and add the Wesson oil, egg yolks, orange juice (with enough water to make 3/4 cup), and orange rind.
- Mix well until the batter is smooth.
- In a separate large bowl, measure the egg whites and add the cream of tartar.
- Beat the egg whites and cream of tartar until very stiff peaks form.
- Gently fold the beaten egg yolk mixture into the whipped egg whites just until blended; do not stir vigorously.
- Pour the batter immediately into an ungreased tube or angel food pan.
- Cut through the batter with a knife to remove air bubbles.
- Bake at 325°F (163°C) for 65 to 70 minutes if using a 10 x 4-inch tube or angel food pan.
- Alternatively, bake at 350°F (177°C) for 45 to 50 minutes in a 9 x 13 x 2-inch oblong pan, or until the top springs back lightly.
- Turn the pan upside down until the cake is cool.
- Thoroughly cool the cake before removing it from the pan.
- Frost the cooled cake with Orange Icing.
Tips & Substitutions
Ensure all ingredients are at room temperature for better batter consistency. If you don't have Wesson oil, vegetable oil can be used as a substitute. For a more intense orange flavor, consider adding a few drops of orange extract to the batter. When folding the egg whites, be gentle to maintain the airy texture, crucial for a light chiffon cake.
Serving Suggestions
Serve slices of Orange Chiffon Cake with a light glaze of Orange Icing on top. It pairs beautifully with a scoop of Strawberry Mango Ice Cream for a refreshing contrast. Consider adding fresh berries or a dollop of whipped cream on the side for an elegant presentation.
Storage & Reheating
Store any leftover Orange Chiffon Cake in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate it for up to a week. To reheat, use the microwave for a few seconds or enjoy it cold to maintain its fluffy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Chiffon Cake(Large) contains roughly 426 calories, with 15g protein, 62g carbohydrates, and 12g fat. It is an excellent source of potassium (106% of the Daily Value), iron (39% of the Daily Value), and protein (29% of the Daily Value), and a good source of calcium and vitamin A.
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 use all-purpose flour instead of cake flour?
While all-purpose flour can be used, it may result in a denser cake. For best results, stick to cake flour, which has a lower protein content and creates a lighter texture ideal for chiffon cakes.
What can I substitute for the cream of tartar?
You can substitute cream of tartar with an equal amount of lemon juice or white vinegar. These acidifiers help stabilize the egg whites, ensuring they achieve the necessary stiffness for the cake.
How do I know when the cake is done baking?
The cake is done when it springs back lightly to the touch and a toothpick inserted in the center comes out clean. Keep an eye on it as baking times can vary based on your specific oven and pan size.
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).