Orange Chiffon Cake
Author: Ciao Chow Linda
Ingredients
  • FOR THE CAKE:
  • 2¼ cups cake flour
  • 1¼ cups sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup vegetable oil
  • 7 large egg yolks
  • ¾ cup fresh orange juice
  • 2 tablespoons freshly grated orange zest
  • 2 teaspoons vanilla
  • ¼ teaspoon orange flower water
  • 8 large egg whites
  • FOR THE GLAZE:
  • 3 cups confectioner's sugar
  • 4 tablespoons orange juice (or more as needed)
  • 1 teaspoon cream of tartar
  • edible flowers
Instructions
  1. FOR THE CAKE:
  2. Sift together the flour, ¾ cup of the sugar, the baking powder, and the salt.
  3. In the large bowl of an electric mixer beat the egg whites with a pinch of salt until they are foamy, then add the cream of tartar and beat the whites until they hold stiff peaks.
  4. Add the remaining ½ cup sugar, a little at a time, and beat the whites until they hold stiff glossy peaks.
  5. In a separate bowl, whisk together the oil, the egg yolks, the orange juice, the zest, the orange blossom water and the vanilla.
  6. Whisk the mixture into the flour mixture, mixing until the batter is smooth.
  7. Stir one third of the whites into the batter to lighten it and fold in the remaining whites gently but thoroughly.
  8. Cut a piece of parchment paper to fit the bottom of an ungreased 10-inch angel food pan, with a removable bottom.
  9. Spoon the batter into the pan and bake the cake in the middle of a preheated 325°F. oven for 1 hour, and five to ten minutes, or until a toothpick comes out clean.
  10. Invert the pan immediately onto a funnel and let it cool completely.
  11. Run a long thin knife around the outer and inner tube edges of the pan and turn the cake out of the pan onto a cake rack.
  12. Remove the parchment paper.
  13. FOR THE GLAZE:
  14. Mix the confectioner's sugar with the orange juice until smooth, glossy and thick.
  15. Pour the glaze over the top of cake and spread over the sides as a first layer.
  16. Let the glaze dry, at least an hour or two, and spread a second layer of glaze over the sides to smooth out the first layer.
  17. Decorate with pressed, dried edible flowers.
Recipe by Ciao Chow Linda at https://ciaochowlinda.com/2020/05/orange-chiffon-cake.html