It is my utmost desire to post on this meticulously-unmaintained site recipes with ingredients I have not posted before. So I give to you today a recipe for a chiffon cake flavored with freshly squeezed orange juice accompanied with freshly scraped off zest.
Around this time last year I was thinking of how utterly lovely it would be to have a piece of citrusy goodness that is the epitome of airy perfection in the form of a chiffon cake.
So, around this time last year I made the chiffon cake of citrusy goodness.
And I took pictures of said cake of citrusy goodness.
But, unfortunately, the pictures never saw the light of day. Never made the treacherous jump from my sad, barely used SD card on to my computer. And then, as it frequently happens I completely forgot about the pictures. Till today. When I finally have a weekend off. And I finally have the time to go through the pictures and I thought it would just be wrong to not share this with you all.
So here it is. My recipe for an orange chiffon cake. Correction. The only recipe you’ll ever need for an orange chiffon cake. A year late but as solid a recipe as any. A cake with deliciously moist crumbs that keeps wonderfully at room temperature for a few days and can also be frozen wrapped tightly in clear wrap for a month.
p.s. The recipe is also kid approved. My very talented yet very picky niece loved it and yours will too.
I’ve used an angel food cake pan for this recipe. Just make sure that the pan is not greased. I know this is counter intuitive. But greasing the pan prevents the cake from climbing up the walls. And make sure to keep the pan inverted after taking it out of the oven. Otherwise the cake will collapse. Don’t tell me I didn’t warn you.
Also you’ll notice that the recipe uses 9 egg whites but only 7 egg yolks. Just so you don’t throw out the extra yolks might I suggest the creme brulee or a savory soup.
This recipe has been adapted from one of my favorite sites, epicurious.com
Cake flour – 2 1/4 cups
Sugar – 1 1/2 cups
Baking powder – 1 tablespoon
Salt – 1/2 teaspoon
Vegetable oil – 1/2 cup
Large egg yolks – 7
Fresh orange juice – 3/4 cup
Orange zest (freshly grated) – 2 tablespoons
Large egg whites – 9
Vanilla – 2 teaspoons
Cream of tartar (optional) – 1 teaspoon
Into a large bowl sift together the flour, 3/4 cup of the sugar, the baking powder, and the salt. In a bowl whisk together the oil, the egg yolks, the orange juice, the zest, and the vanilla and whisk the mixture into the flour mixture, whisking until the batter is smooth.
In the large bowl of an electric mixer beat the egg whites with a pinch of salt until they are foamy, add the cream of tartar (optional), and beat the whites until they hold stiff peaks. Add the remaining 3/4 cup sugar, a little at a time, and beat the whites until they hold stiff glossy peaks. Stir one third of the whites into the batter to lighten it and fold in the remaining whites gently but thoroughly. Spoon the batter into an ungreased 10-inch tube pan, 4 inches deep, with feet and a removable bottom, and bake the cake in the middle of a preheated 325°F. oven for 1 hour, or until a tester comes out clean.
Invert the pan immediately onto a rack and let the cake cool completely in the pan upside down on the rack. Run a long thin knife around the outer and tube edges of the pan and turn the cake out of the pan onto the rack. Sprinkle with powdered sugar if you want. No frosting necessary.