Orange Chiffon Cake
Light and bright orange cake for all occasions.
The term Chiffon Cake refers to oil-based cakes that have a lot of eggs. Usually the eggs are separated and the whites are whipped separately and folded into the batter to maximize that lightness.
A classic chiffon tin has a hole in the middle and little legs so that when the cake has finished baking you can turn it upside down to cool. The legs hold it away from the counter and the cake can hang like a bat and not pressing down on itself. To prevent the cake from simply falling out of the tin please remember NOT to grease the tin.
This chiffon is an orange flavour but it could be flavoured with any citrus.
Orange Chiffon Cake
Light and fresh
Ingredients
- 2 cups cake flour
- 1 tbsp baking powder
- 1 ½ cups sugar
- 1 tsp salt
- 6 eggs
- 2 oranges
- ½ cup oil
- ½ tsp cream of tartar
Icing
- 200 g soft butter
- 500 g icing sugar
- 1 orange or lemon zested and juiced
Instructions
- Pre-heat the oven to 160°.
- Sift all the dry ingredients together in a large bowl.
- Separate the eggs and place the whites in a large bowl for whipping.
- Wash and zest the oranges, extract the juice and add the juice, zest and oil to the yolks.
- Mix the yolks lightly and add to the flour. Mix well with a wooden spoon.
- Add the cream of tartar to the egg whites and whip to stiff peak. Using a metal spoon, fold the whites into the batter.
- Pour the mixture into an UN-greased chiffon tin. Bake at 160°C until cooked through, when tested with a skewer (about 60 minutes)
- Remove the tin from the oven and turn upside down to cool (preventing the cake from collapsing in on itself).
Make the icing
- Cream the butter, icing sugar and zest. Gradually add the juice a little at a time to achieve a spreadable consistency.
- Once the cake is completely cooled, ice and decorate as desired.