This Orange Chiffon Cake has a wonderful light, spongy and moist texture. It is the oil that gives this cake its moist and tender crumb and keeps the cake soft even when refrigerated.
I found this recipe from Stephanie Jaworski's Joy of baking and it was worth the effort and try.
PREP TIME
|
COOK TIME
|
TOTAL TIME
|
30 mins
|
55- 60 min
| 1 hr 30 mins |
Serves:- 6-7 Serves
INGREDIENTS:-
- Eggs - 6 large eggs plus one additional egg white (30 grams)
- Cake Flour or Maida - 2 and 1/4 cups (225 grams) sifted cake flour.
- Sugar - 1 and 1/2 cups (300 grams) superfine white Sugar (caster sugar) (*See Note)
- Baking powder - 1 tablespoon
- Salt - 1/2 teaspoon
- Orange Zest (outer orange skin) - 2 tablespoons
- Vegetable/Corn/Camola or Safflower oil - 1/2 cup (120 ml)
- Orange Juice - 3/4 cup (180 ml) freshly squeezed orange juice (2 - 3 large oranges)
- Vanilla extract -1 teaspoon pure vanilla extract
To make superfine sugar, process 1 1/2 cups (300 grams) of granulated white sugar in your mixer for about 30-60 seconds or until finely ground.
The eggs needs to be separated and at room temperature, for about 30 minutes before making the batter. Place the egg yolks in one bowl and the egg whites, along with one additional white, in another. Cover both with plastic wrap and bring to room temperature. The egg whites need to be at room temperature so they will reach their full volume when beaten. You can use any flavorless oil; vegetable, canola, safflower, corn or even a sunflower oil. The one disadvantage of oil is that it does not have a lot of flavor, so chiffon cakes must get their flavor from other ingredients, in this case from both grated orange zest and freshly squeezed orange juice. You can use any variety of orange. Make sure to wash your oranges thoroughly before grating and remove only the orange outer rind (skin), not the white pith underneath, as it is quite bitter. Once you squeeze the oranges, pour the juice through a fine mesh strainer to remove any seeds or pulp.
METHOD:-
- Separate the eggs while they are still cold. Place the egg yolks in one bowl and the whites (along with the extra egg white) in another. Cover with plastic wrap and bring to room temperature (about 30 minutes).
- Preheat the oven to 325 degrees F (170 degrees C) and have ready a 9 inch (23 cm) ungreased spring form pan.
- In a bowl place the flour, sugar (minus 1/4 cup (50 grams) for the egg white), baking powder, salt, and orange zest. Beat until they mix well. Make a well in the center of the flour mixture and add the egg yolks, oil, orange juice, and vanilla extract. Beat until smooth (about one minute). Scrape down the sides of the bowl as needed.
- In a separate bowl, beat the egg whites until foamy. Gradually beat in the remaining 1/4 cup (50 grams) of sugar and beat until stiff peaks form and it becomes moist and shiny. With a large rubber spatula or wire whisk, gently fold the egg whites (in three additions) into the batter just until blended (being careful not to deflate the batter).
- Pour the batter into the ungreased spring form pan and bake for about 55 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed, the cake will spring back). Immediately upon removing the cake from the oven invert (turn upside down) the pan and place on a bottle or flat surface so it is suspended over the counter, as this keeps the cake from shrinking and losing its volume.
- Let the cake cool completely before removing from pan (about 1 - 1 1/2 hours).
- To remove the cake from the pan, run a long metal spatula around the inside of the pan.
- Serve with softly whipped ice cream (or cream) and fresh fruit.
- Store in an airtight container
for a few days at room temperature or for about a week in the refrigerator. This
cake can also be frozen for a couple of months.
P.S.: As I have not been able to click step by step pictures I am posting the link of the video from where I made this cake:
https://youtu.be/sK5-uTBw6kc
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