Orange Chiffon Cake

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6 eggs, separated
1 extra egg white
225g plain cake flour
250g caster sugar
50g extra caster sugar
1tbsp baking powder
1/2tsp salt
zest of one orange, grated super finely
180ml freshly juiced orange juice
120ml canola oil, or similar
1 tsp vanilla extract
1/2 tsp cream of tartar


115g butter
250g icing sugar
40ml freshly juiced orange juice, you may need a little more
orange zest

preheat your oven to 170ºC
combine the cake flour, baking powder and salt, sift into a large bowl (use a stand mixer, if you have one, with the paddle attachment) add the 250g caster sugar and orange zest, mix to combine
make a well in the center of your flour combo, add the orange juice, egg yolks, oil and vanilla extract, mix until smooth
in another, really large bowl; whisk the 7 egg whites until foamy, add the cream of tartar then mix until you have soft peaks (the cream of tartar is not essential, not an issue if you can’t find it, but it does stabilize the egg whites) gradually add the additional 50g caster sugar, whisking until you have firm peaks and the sugar has dissolved
fold the egg whites into the batter in three stages, you might need to carefully tip the batter into the egg whites after the first addition if your mixer bowl is not big enough
pour the batter into an ungreased, unlined angel food cake tin and bake for 55-60 minutes
remove the cake from the oven and immediately invert to cool
when completely cool, run a sharp knife around the inside and the center section of the cake tin, invert the cake onto your serving plate
pour the frosting over the cake, allowing it to run down the sides
slice giant slabs of cake with a serrated knife and enjoy!
melt the butter in a small pan, remove from heat, sift in the icing sugar and enough juice to make a pouring consistency, beat until smooth and lump free

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This entry was posted in Dessert.

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