It’s a very special cake and can be so easy to be served when you made it without frosting.
An orange cake also has that wonderful light and spongy texture. At the first glace, we might mistakenly think that this orange chiffon cake is an angel food cake. Both cakes are almost has the similar look with their tall circular shape that characteristic hole in the center which comes from baking the cake in a tube pan.
However, they are also different in that chiffon cakes are contains both the egg whites and egg yolks, along with baking powder, liquid fat (oil) and pour some orange juice. It’s the oil that gives this cake a wonderful moist and tender crumb and keeps the cake soft even when we place the cake on refrigerator. I like to dust the top of the cake with sugar powder and its very lovely when served with fresh fruit or fruit sauce as garnish that will make your cake looks even prettier. And you can also add some whipped cream on the edges of the cake. This would be as delicious as you the cake served.
The chiffon cake was invented in the 1920s by a Californian named Henry Baker who sold his recipe to General Mill in the 1940s. The chiffon cake was popular in 1950s, and then seemed to fade away. But, fortunately, they are now being discovers, it is maybe the cake is similar with an angel food cake, they are not as sweet. The batter of this cake is baked in ungreased tub pan which this means the cake might stick to the sides of the pan when it bakes. The cake needs to be invert immediately once it removes from the oven as this keeps the cake from losing the volume and shrinking.
There are views note that are really important to you to know. The eggs need to be separated and bring them at room temperature, so make sure that 30 minutes before making the batter, you have to separate the eggs first. Place the egg yolks and the egg white in a different bowl, along with one additional white in another. Cover it with plastic wrap and bring it at room temperature. The egg whites needs to be at room temperature so they will reach their full volume when beaten.
Ingredients of How to Make Moist Orange Chiffon Cake:
- 6 eggs (with one additional egg white)
- 1 1bsp baking powder
- 1 tsp pure vanilla extract
- 2 1/4 cups cake flour, sifted
- 1/2 teaspoon salt
- 2 tbsp grated orange zest
- 3/4 cup freshly squeezed orange juice
- 1/2 cup vegetable
- 1/2 teaspoon cream of tartar (optional)
Instructions of how to Make Moist Orange Chiffon Cake:
- First of all, handle the egg and separate them when they are just out from the fridge. Place the egg yolks in a bowl and the egg whites, also with the additional egg whites in another bowl. Cover them with a plastic wrap and bring them at room temperature. It might take about 30 minutes to make the eggs at room temperature.
- Next, preheat the oven to 325 degrees F and prepare a 10 inch two piece ungreased tube pan.
- Using your electric mixer fitted with paddle attachment or using your hand mixer place the flour, sugar (minus 1/4 cup), salt, orange zest and baking powder into a bowl mixer and beat them until they combined well. Make well in the center of the flour mixture and add the room temperature egg yolks, orange juice, oil and vanilla extract, beat them again until you get the smooth and nice mixture (for about 1 minute).
- In the separate bowl, with the whisk attachment beat the egg whites until they are foamy. If you’re using the cream of tar-tar add it to the mixture and continue to whisk it again until the mixture becomes soft peaks form. The, gradually add the 1/4 cup of sugar and again beat it until stiff peaks form. Using a wire whisk or spatula, gently fold the egg whites mixture into the batter just until they are blended well. Just be careful not to deflate the batter.
- Now it is time to pour the batter into the ungreased prepared tube pan and bake it for about 55-60 minutes or until you inserted the toothpick and it comes out clean. Immediately upon removing the cake from the oven invert and turn upside down the pan and place it on a flat surface so it is suspended over the counter. Let the cake cool completely before we remove it from the pan. It takes about 1-2 hours until your cake is cooled completely.
- Now you can remove your cake from the pan. It may be kind of hard to remove the cake from the pan, so you can use a metal spatula or butter knife around the edges of the top pan and the center core. And invert it onto a greased place or wire rack. You now can serve you orange chiffon cake. You can dust all over the top of the cake with sugar powder or icing. And serve this with fresh fruits and add some whipped cream on the edges just to make the cake looks even prettier.
If you like this cake recipe you can share this with your family and friends and let me know what you think on the comment box below.