Orange Mayonnaise Chiffon Cake
A light and fluffy orange chiffon cake infused with orange zest and juice, topped with creamy mayonnaise, perfect for celebrations or afternoon tea gatherings.
Ingredients
Instructions
- Sift cake flour, sugar, baking powder, and salt into a large mixer bowl.
- Make a well in the center; add egg yolks, grated orange rind, orange juice, and reduced-calorie mayonnaise.
- Beat with a mixer at medium speed until smooth.
- In a separate large bowl, beat egg whites and cream of tartar at high speed until very stiff peaks form.
- Fold the flour mixture into the egg whites until well blended.
- Pour the batter into an ungreased 10 x 4-inch tube pan.
- Bake at 325°F (163°C) for 60 to 65 minutes or until the cake springs back when lightly touched.
- Invert the pan over a funnel and cool completely.
- Remove the cake from the pan before serving.
Tips & Substitutions
For a lighter texture, ensure your egg whites are at room temperature before beating. If you don’t have reduced-calorie mayonnaise, regular mayonnaise can be used as a substitute, but it may alter the cake's lightness. To enhance the orange flavor, consider adding a bit of orange extract. This cake is perfect for brunch or as a light dessert.
Serving Suggestions
Serve slices of this chiffon cake with a dusting of powdered sugar for a simple presentation. It pairs beautifully with a dollop of whipped cream or a scoop of Homemade Ice Cream(Cooked Custard Version) for a delightful dessert. Fresh berries can also complement the citrus flavor nicely.
Storage & Reheating
Store any leftover Orange Mayonnaise Chiffon Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply slice a piece and microwave it for about 10-15 seconds to enjoy it warm.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Mayonnaise Chiffon Cake contains roughly 294 calories, with 9g protein, 36g carbohydrates, and 12g fat. It is an excellent source of potassium (42% of the Daily Value) and iron (27% of the Daily Value), and a good source of protein and calcium.
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 a different type of citrus juice in this recipe?
Yes, you can substitute orange juice with lemon or lime juice for a different flavor profile. Keep in mind that this will alter the taste, making it more tart, but can still be delicious.
How do I know when the cake is done baking?
The cake is done when it springs back lightly when touched and a toothpick inserted into the center comes out clean. Keep an eye on it during the last few minutes of baking to avoid overcooking.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance. Just be sure to store it properly in an airtight container to maintain its freshness. It's great to let the flavors meld overnight.
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).