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Gallery Orange Chiffon Cake with Vanilla Whipped Cream Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 10

Ingredients Ingredient Checklist 2 cups all-purpose flour, (spooned and leveled) 4 teaspoons baking powder 1/2 teaspoon salt 1 1/2 cups sugar 1/2 cup vegetable oil, such as safflower 6 large eggs, separated 2 tablespoons finely grated orange zest and 1/2 cup fresh orange juice (from 2 to 3 navel or Valencia oranges) 1/4 teaspoon cream of tartar Candied Orange Zest for Orange Chiffon Cake, optional For Vanilla Whipped Cream: 1 cup heavy cream 1 tablespoon sugar 1/2 teaspoon pure vanilla extract

Gallery Orange Chiffon Cake with Vanilla Whipped Cream

Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 10

Orange Chiffon Cake with Vanilla Whipped Cream

Orange Chiffon Cake with Vanilla Whipped Cream

Orange Chiffon Cake with Vanilla Whipped Cream

Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 10

Recipe Summary

prep: 30 mins total: 1 hr 30 mins

Servings: 10

prep: 30 mins

total: 1 hr 30 mins

prep:

30 mins

total:

1 hr 30 mins

Servings: 10

10

Ingredients

Ingredients

  • 2 cups all-purpose flour, (spooned and leveled) 4 teaspoons baking powder 1/2 teaspoon salt 1 1/2 cups sugar 1/2 cup vegetable oil, such as safflower 6 large eggs, separated 2 tablespoons finely grated orange zest and 1/2 cup fresh orange juice (from 2 to 3 navel or Valencia oranges) 1/4 teaspoon cream of tartar Candied Orange Zest for Orange Chiffon Cake, optional

  • 1 cup heavy cream 1 tablespoon sugar 1/2 teaspoon pure vanilla extract

Directions

Preheat oven to 325 degrees. In a large bowl, whisk together flour, baking powder, salt, and 1 cup sugar. Make a well in center of flour mixture. Add oil, egg yolks, orange zest and juice, and 1/4 cup cold water; whisk batter until smooth.

Using an electric mixer, beat egg whites and cream of tartar until soft peaks form. Gradually add remaining 1/2 cup sugar (1 tablespoon at a time); continue to beat until stiff peaks form. Using a rubber spatula, gently fold half of egg-white mixture into batter. Fold in remaining egg-white mixture just until combined (do not overmix).

Pour batter into a 10-inch footed angel-food cake pan with a removable bottom; bake until a toothpick inserted near center of cake comes out clean, 55 to 60 minutes. Remove from oven; invert, still in pan, onto a baking sheet. Cool completely. Run a knife around edge and center to release cake. Serve topped with vanilla whipped cream and candied orange zest, if desired.

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All Reviews for Orange Chiffon Cake with Vanilla Whipped Cream

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Orange Chiffon Cake with Vanilla Whipped Cream

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest