Tangerine Chiffon Cake
A light, fluffy chiffon cake infused with vibrant tangerine flavor, featuring a delicate citrus aroma and moist crumb. Perfect for casual gatherings or special occasions, this cake offers a refreshing twist on classic sponge desserts, complemented by a tangy tangerine glaze for a bright finishing touch.
Ingredients
Instructions
- Preheat oven to 325 degrees Fahrenheit.
- Grate 4 teaspoons of peel from the tangerines or oranges and squeeze 3/4 cup of juice.
- In a large bowl, combine 2 1/4 cups cake flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1 cup sugar.
- Whisk in 1/2 cup vegetable oil, 5 large egg yolks, grated peel, and juice until smooth.
- In a separate bowl, beat 7 large egg whites with 1/2 teaspoon cream of tartar until stiff peaks form.
- Gently fold the egg whites into the batter until well combined.
- Pour the batter into an ungreased chiffon cake pan and bake for approximately 50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool upside down before removing from the pan.
- Prepare the tangerine glaze and drizzle over the cooled cake before serving.
Tips & Substitutions
For a lighter cake, ensure your egg whites are at room temperature before beating to achieve maximum volume. You can substitute the tangerines with lemons or limes for a zesty twist. If you're short on time, consider using store-bought lemon curd as a glaze instead of making a tangerine glaze from scratch. This cake is similar in texture to the Cinnamon Loaf.
Serving Suggestions
This Tangerine Chiffon Cake is delightful on its own or served with whipped cream for added richness. Pair it with a light fruit salad or a scoop of vanilla ice cream for a refreshing dessert. For a brunch option, serve alongside Soft Dinner Rolls and a selection of fresh fruits. It also makes a lovely centerpiece for any gathering.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, gently warm slices in the microwave for 10-15 seconds, or enjoy cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Tangerine Chiffon Cake contains roughly 765 calories, with 28g protein, 88g carbohydrates, and 33g fat. It is an excellent source of potassium (106% of the Daily Value), iron (63% of the Daily Value), and protein (57% of the Daily Value), and a good source of 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 make this cake ahead of time?
Yes, you can prepare the cake a day in advance. Just be sure to cool it completely and store it in an airtight container. This allows the flavors to meld together, enhancing the cake's taste. The tangerine flavor may even become more pronounced overnight.
What can I use instead of cake flour?
If you don't have cake flour on hand, you can make a substitute by combining all-purpose flour with cornstarch. For every cup of cake flour needed, use 1 cup of all-purpose flour and remove 2 tablespoons, then add 2 tablespoons of cornstarch. This will help achieve a similar light texture.
Can I freeze the Tangerine Chiffon Cake?
Yes, you can freeze this cake. Wrap it tightly in plastic wrap and place it in a freezer-safe container. It will last up to 3 months in the freezer. To thaw, simply transfer it to the refrigerator overnight before serving. This cake can still taste fresh and delicious even after freezing!
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).