Orange Chiffon Cake

90 mins
Serves 1
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Directions

  1. 1Pre-heat your oven to 325 degrees Fahrenheit (165 degrees Celsius).
  2. 2Pre-heat your oven to 325 degrees Fahrenheit (165 degrees Celsius).
  3. 3Pre-heat your oven to 325 degrees Fahrenheit (165 degrees Celsius).
  4. 4Prepare a 10-inch (25 cm) two-piece tube pan by leaving it ungreased and ensuring it's not nonstick.
  5. 5Prepare a 10-inch (25 cm) two-piece tube pan by leaving it ungreased and ensuring it's not nonstick.
  6. 6Prepare a 10-inch (25 cm) two-piece tube pan by leaving it ungreased and ensuring it's not nonstick.
  7. 7Separate seven large egg yolks (120 grams) and eight large egg whites (240 grams) when cold, then cover and bring them to room temperature (about 30-60 minutes).
  8. 8Separate seven large egg yolks (120 grams) and eight large egg whites (240 grams) when cold, then cover and bring them to room temperature (about 30-60 minutes).
  9. 9Separate seven large egg yolks (120 grams) and eight large egg whites (240 grams) when cold, then cover and bring them to room temperature (about 30-60 minutes).
  10. 10Wash two oranges, then grate two tablespoons (10 grams) of orange zest, avoiding the white pith.
  11. 11Wash two oranges, then grate two tablespoons (10 grams) of orange zest, avoiding the white pith.
  12. 12Wash two oranges, then grate two tablespoons (10 grams) of orange zest, avoiding the white pith.
  13. 13Cut the oranges in half and squeeze to get half a cup (120 milliliters/120 grams) of freshly squeezed orange juice, straining out any pulp or seeds.
  14. 14Cut the oranges in half and squeeze to get half a cup (120 milliliters/120 grams) of freshly squeezed orange juice, straining out any pulp or seeds.
  15. 15Cut the oranges in half and squeeze to get half a cup (120 milliliters/120 grams) of freshly squeezed orange juice, straining out any pulp or seeds.
  16. 16In a stand mixer with the paddle attachment (or a hand mixer/by hand), combine 2 cups (240 grams) of cake flour, 1 cup (200 grams) of granulated white sugar, 2 teaspoons (8 grams) of baking powder, and half a teaspoon (2 grams) of salt.
  17. 17In a stand mixer with the paddle attachment (or a hand mixer/by hand), combine 2 cups (240 grams) of cake flour, 1 cup (200 grams) of granulated white sugar, 2 teaspoons (8 grams) of baking powder, and half a teaspoon (2 grams) of salt.
  18. 18In a stand mixer with the paddle attachment (or a hand mixer/by hand), combine 2 cups (240 grams) of cake flour, 1 cup (200 grams) of granulated white sugar, 2 teaspoons (8 grams) of baking powder, and half a teaspoon (2 grams) of salt.
  19. 19Add the prepared orange zest to the dry ingredients.
  20. 20Add the prepared orange zest to the dry ingredients.
  21. 21Add the prepared orange zest to the dry ingredients.
  22. 22Beat the dry ingredients on low speed to mix everything together.
  23. 23Beat the dry ingredients on low speed to mix everything together.
  24. 24Beat the dry ingredients on low speed to mix everything together.
  25. 25Make a well in the center of the dry ingredients.
  26. 26Make a well in the center of the dry ingredients.
  27. 27Make a well in the center of the dry ingredients.
  28. 28Pour in the half cup of orange juice, the seven large egg yolks, one teaspoon (4 grams) of pure vanilla extract, and half a cup (120 milliliters/120 grams) of a flavorless oil.
  29. 29Pour in the half cup of orange juice, the seven large egg yolks, one teaspoon (4 grams) of pure vanilla extract, and half a cup (120 milliliters/120 grams) of a flavorless oil.
  30. 30Pour in the half cup of orange juice, the seven large egg yolks, one teaspoon (4 grams) of pure vanilla extract, and half a cup (120 milliliters/120 grams) of a flavorless oil.
  31. 31Beat the wet and dry ingredients together on medium-low speed for about one minute until just combined.
  32. 32Beat the wet and dry ingredients together on medium-low speed for about one minute until just combined.
  33. 33Beat the wet and dry ingredients together on medium-low speed for about one minute until just combined.
  34. 34Transfer the batter to a nice wide bowl and wash the mixing bowl.
  35. 35Transfer the batter to a nice wide bowl and wash the mixing bowl.
  36. 36Transfer the batter to a nice wide bowl and wash the mixing bowl.
  37. 37Using the whisk attachment, beat the eight large egg whites (at room temperature) in the clean mixing bowl.
  38. 38Using the whisk attachment, beat the eight large egg whites (at room temperature) in the clean mixing bowl.
  39. 39Using the whisk attachment, beat the eight large egg whites (at room temperature) in the clean mixing bowl.
  40. 40Add half a teaspoon (2 grams) of cream of tartar to the egg whites.
  41. 41Add half a teaspoon (2 grams) of cream of tartar to the egg whites.
  42. 42Add half a teaspoon (2 grams) of cream of tartar to the egg whites.
  43. 43Beat the egg whites on medium-low speed until they reach soft peaks and you see tracks of the whisk.
  44. 44Beat the egg whites on medium-low speed until they reach soft peaks and you see tracks of the whisk.
  45. 45Beat the egg whites on medium-low speed until they reach soft peaks and you see tracks of the whisk.
  46. 46Increase the speed to medium-high and gradually add half a cup (100 grams) of granulated white sugar, beating until the whites are fluffed, shiny, glossy, and have stiff peaks.
  47. 47Increase the speed to medium-high and gradually add half a cup (100 grams) of granulated white sugar, beating until the whites are fluffed, shiny, glossy, and have stiff peaks.
  48. 48Increase the speed to medium-high and gradually add half a cup (100 grams) of granulated white sugar, beating until the whites are fluffed, shiny, glossy, and have stiff peaks.
  49. 49Ensure the sugar is completely dissolved in the meringue by rubbing a small amount between your fingers; beat a little more if grainy.
  50. 50Ensure the sugar is completely dissolved in the meringue by rubbing a small amount between your fingers; beat a little more if grainy.
  51. 51Ensure the sugar is completely dissolved in the meringue by rubbing a small amount between your fingers; beat a little more if grainy.
  52. 52Add a small amount of the meringue to the batter to lighten it, mixing it in with big strokes, making sure to get to the bottom of the bowl.
  53. 53Add a small amount of the meringue to the batter to lighten it, mixing it in with big strokes, making sure to get to the bottom of the bowl.
  54. 54Add a small amount of the meringue to the batter to lighten it, mixing it in with big strokes, making sure to get to the bottom of the bowl.
  55. 55Add about half of the remaining meringue to the batter and gently fold it in, turning it up and over.
  56. 56Add about half of the remaining meringue to the batter and gently fold it in, turning it up and over.
  57. 57Add about half of the remaining meringue to the batter and gently fold it in, turning it up and over.
  58. 58Add the rest of the meringue to the batter and continue to gently fold until just combined, ensuring not to deflate the whites.
  59. 59Add the rest of the meringue to the batter and continue to gently fold until just combined, ensuring not to deflate the whites.
  60. 60Add the rest of the meringue to the batter and continue to gently fold until just combined, ensuring not to deflate the whites.
  61. 61Pour the batter into the ungreased tube pan and gently shake to even it out.
  62. 62Pour the batter into the ungreased tube pan and gently shake to even it out.
  63. 63Pour the batter into the ungreased tube pan and gently shake to even it out.
  64. 64Run a wooden skewer through the batter in circles to remove any large air bubbles.
  65. 65Run a wooden skewer through the batter in circles to remove any large air bubbles.
  66. 66Run a wooden skewer through the batter in circles to remove any large air bubbles.
  67. 67Bake for 55 to 60 minutes, or until the cake is golden brown, set, springy to the touch, and a wooden skewer inserted comes out clean.
  68. 68Bake for 55 to 60 minutes, or until the cake is golden brown, set, springy to the touch, and a wooden skewer inserted comes out clean.
  69. 69Bake for 55 to 60 minutes, or until the cake is golden brown, set, springy to the touch, and a wooden skewer inserted comes out clean.
  70. 70Immediately upon removal from the oven, invert the pan and place the center core onto the top of a glass to cool completely (about 1.5 hours) until the pan is at room temperature.
  71. 71Immediately upon removal from the oven, invert the pan and place the center core onto the top of a glass to cool completely (about 1.5 hours) until the pan is at room temperature.
  72. 72Immediately upon removal from the oven, invert the pan and place the center core onto the top of a glass to cool completely (about 1.5 hours) until the pan is at room temperature.
  73. 73Once completely cool, prepare a wire rack by lightly buttering or spraying it, or using a flavorless oil.
  74. 74Once completely cool, prepare a wire rack by lightly buttering or spraying it, or using a flavorless oil.
  75. 75Once completely cool, prepare a wire rack by lightly buttering or spraying it, or using a flavorless oil.
  76. 76Take a flat edge and run it around the outside of the cake in the pan, then around the inner core.
  77. 77Take a flat edge and run it around the outside of the cake in the pan, then around the inner core.
  78. 78Take a flat edge and run it around the outside of the cake in the pan, then around the inner core.
  79. 79Push up on the bottom of the pan to release the cake, then run the flat edge along the bottom to fully release it.
  80. 80Push up on the bottom of the pan to release the cake, then run the flat edge along the bottom to fully release it.
  81. 81Push up on the bottom of the pan to release the cake, then run the flat edge along the bottom to fully release it.
  82. 82Invert the cake onto the prepared wire rack.
  83. 83Invert the cake onto the prepared wire rack.
  84. 84Invert the cake onto the prepared wire rack.
  85. 85Allow the cake to dry out a little before glazing.
  86. 86Allow the cake to dry out a little before glazing.
  87. 87Allow the cake to dry out a little before glazing.
  88. 88To make the orange glaze, sift 2 cups (240 grams) of confectioner sugar into a bowl.
  89. 89To make the orange glaze, sift 2 cups (240 grams) of confectioner sugar into a bowl.
  90. 90To make the orange glaze, sift 2 cups (240 grams) of confectioner sugar into a bowl.
  91. 91Add one tablespoon (13 grams) of melted butter and one teaspoon of lemon juice to the confectioner sugar.
  92. 92Add one tablespoon (13 grams) of melted butter and one teaspoon of lemon juice to the confectioner sugar.
  93. 93Add one tablespoon (13 grams) of melted butter and one teaspoon of lemon juice to the confectioner sugar.
  94. 94Start by adding 1.5 tablespoons of orange juice and stir, then add another tablespoon of orange juice (total 2.5 tbsp) until a pourable consistency is achieved.
  95. 95Start by adding 1.5 tablespoons of orange juice and stir, then add another tablespoon of orange juice (total 2.5 tbsp) until a pourable consistency is achieved.
  96. 96Start by adding 1.5 tablespoons of orange juice and stir, then add another tablespoon of orange juice (total 2.5 tbsp) until a pourable consistency is achieved.
  97. 97Add one tablespoon (5 grams) of freshly grated orange zest to the glaze and mix.
  98. 98Add one tablespoon (5 grams) of freshly grated orange zest to the glaze and mix.
  99. 99Add one tablespoon (5 grams) of freshly grated orange zest to the glaze and mix.
  100. 100Place the cake on a wire rack over a baking sheet.
  101. 101Place the cake on a wire rack over a baking sheet.
  102. 102Place the cake on a wire rack over a baking sheet.
  103. 103Pour the orange glaze over the top of the cake, ensuring the entire top is covered and allowing it to drip down the sides.
  104. 104Pour the orange glaze over the top of the cake, ensuring the entire top is covered and allowing it to drip down the sides.
  105. 105Pour the orange glaze over the top of the cake, ensuring the entire top is covered and allowing it to drip down the sides.
  106. 106Let the glaze finish dripping and firm up.
  107. 107Let the glaze finish dripping and firm up.
  108. 108Let the glaze finish dripping and firm up.
  109. 109Gently transfer the cake to a serving plate using a large spatula.
  110. 110Gently transfer the cake to a serving plate using a large spatula.
  111. 111Gently transfer the cake to a serving plate using a large spatula.

Ingredients

  • 7 large egg yolks
  • 7 large egg yolks
  • 7 large egg yolks
  • 8 large egg whites
  • 8 large egg whites
  • 8 large egg whites
  • 2 tbsp orange zest
  • 2 tbsp orange zest
  • 2 tbsp orange zest
  • 0.5 cup freshly squeezed orange juice
  • 0.5 cup freshly squeezed orange juice
  • 0.5 cup freshly squeezed orange juice
  • 2 cups cake flour
  • 2 cups cake flour
  • 2 cups cake flour
  • 1 cup granulated white sugar
  • 1 cup granulated white sugar
  • 1 cup granulated white sugar
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 1 tsp pure vanilla extract
  • 1 tsp pure vanilla extract
  • 1 tsp pure vanilla extract
  • 0.5 cup flavorless oil (corn, vegetable, canola, safflower)
  • 0.5 cup flavorless oil (corn, vegetable, canola, safflower)
  • 0.5 cup flavorless oil (corn, vegetable, canola, safflower)
  • 0.5 tsp cream of tartar
  • 0.5 tsp cream of tartar
  • 0.5 tsp cream of tartar
  • 0.5 cup granulated white sugar
  • 0.5 cup granulated white sugar
  • 0.5 cup granulated white sugar
  • 2 cups confectioner sugar (for glaze)
  • 2 cups confectioner sugar (for glaze)
  • 2 cups confectioner sugar (for glaze)
  • 1 tbsp melted butter (for glaze)
  • 1 tbsp melted butter (for glaze)
  • 1 tbsp melted butter (for glaze)
  • 1 tsp lemon juice (for glaze)
  • 1 tsp lemon juice (for glaze)
  • 1 tsp lemon juice (for glaze)
  • 2.5 tbsp orange juice (for glaze)
  • 2.5 tbsp orange juice (for glaze)
  • 2.5 tbsp orange juice (for glaze)
  • 1 tbsp freshly grated orange zest (for glaze)
  • 1 tbsp freshly grated orange zest (for glaze)
  • 1 tbsp freshly grated orange zest (for glaze)

Equipment

10-inch (25 cm) two-piece tube pangrater (microplane or box grater)citrus squeezerstrainermeasuring cupstand mixerpaddle attachmenthand mixerwhisk attachmentwide bowlwooden skewerglasswire rackflat edgespatulabaking sheetpedestal/serving plate

Tips

  • Do not butter or grease the tube pan, as the batter needs to cling to the sides for full volume and proper cooling.
  • Do not use a nonstick pan for the cake.
  • Separate eggs while cold, then bring yolks and whites to room temperature before mixing.
  • When zesting oranges, only grate the orange part, avoiding the bitter white pith underneath.
  • If you cannot find cake flour, you can make your own by removing 4 tablespoons of all-purpose flour and replacing it with 4 tablespoons of cornstarch.
  • When beating egg whites, ensure the bowl and whisk are very clean and free of grease.
  • Cream of tartar stabilizes egg whites and prevents over-whipping; lemon juice can be used as a substitute.
  • When folding meringue into the batter, mix gently with big strokes to avoid deflating the whites.
  • Ensure the sugar is completely dissolved in the meringue by rubbing a small amount between your fingers.
  • When baking, test for doneness by inserting a wooden skewer halfway between the inner core and outside; it should come out clean.
  • Immediately invert the tube pan over a glass to cool completely after baking, for at least 1.5 hours.
  • If using a nonstick tube pan accidentally, cool it upside down on a wire rack with a paper towel underneath.
  • Sift confectioner's sugar for the glaze to avoid lumps.
  • Start with a small amount of liquid for the glaze and add more gradually to achieve the desired pourable consistency.
  • For a smoother cake exterior, you can gently rub off any loose or crusty pieces after the cake has cooled and dried slightly.