Ingredients with Measurements:
- 2 1/4 cups cake flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 7 large egg yolks
- 3/4 cup fresh orange juice
- 2 tablespoons orange zest
- 2 teaspoons vanilla extract
- 7 large egg whites
- 1/2 teaspoon cream of tartar
Special equipment needed:
- 10-inch tube pan
- Electric mixer
- Large mixing bowl
- Medium mixing bowl
- Fine-mesh sieve
Step-by-step instructions:
1. Preheat oven to 325°F (160°C).
2. In a large mixing bowl, sift together cake flour, granulated sugar, baking powder, and salt.
3. In a medium mixing bowl, whisk together vegetable oil, egg yolks, orange juice, orange zest, and vanilla extract until well combined.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. In a separate bowl, beat egg whites with an electric mixer until frothy. Add cream of tartar and continue beating until stiff peaks form.
6. Gently fold the egg whites into the cake batter until no white streaks remain.
7. Pour the batter into an ungreased 10-inch tube pan and smooth the top with a spatula.
8. Bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Remove the cake from the oven and invert the pan onto a wire rack. Let the cake cool completely in the pan.
10. Once the cake is cool, run a knife around the edges of the pan to loosen the cake. Remove the cake from the pan and place it on a serving plate.
- Time:
Preparation time: 20 minutes
- Cooking time: 55-60 minutes
Temperature:
- Oven temperature: 325°F (160°C)
Serving size:
- 12 servings
Nutritional information:
- Calories: 290
- Fat: 11g
- Carbohydrates: 42g
- Protein: 5g
Substitutions for ingredients:
- Cake flour can be substituted with all-purpose flour.
- Vegetable oil can be substituted with canola oil or melted butter.
- Fresh orange juice can be substituted with store-bought orange juice.
- Orange zest can be substituted with lemon zest.
Variations:
- Lemon Chiffon Cake: Substitute orange juice and zest with lemon juice and zest.
- Chocolate Orange Chiffon Cake: Add 1/2 cup cocoa powder to the dry ingredients and substitute 1/2 cup of the granulated sugar with brown sugar.
Tips and tricks:
- Make sure to use an ungreased tube pan to ensure the cake rises properly.
- Use room temperature eggs for best results.
- Be gentle when folding in the egg whites to avoid deflating the batter.
- Let the cake cool completely in the pan to prevent it from collapsing.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cake, place it in a preheated 325°F (160°C) oven for 5-10 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar.
- Serve with whipped cream and fresh berries.
Garnishes:
- Fresh orange slices
- Mint leaves
- Candied orange peel
Pairings:
- Hot tea
- Coffee
- Sparkling wine
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake sinks in the middle, it may not have been baked long enough.
- If the cake is dry, it may have been overbaked.
Food safety advice:
- Make sure to wash your hands and all equipment before starting to bake.
- Use pasteurized eggs to reduce the risk of salmonella.
Food history:
- Chiffon cake was invented in the 1920s by Harry Baker, a California baker.
Flavor profiles:
- This cake has a light and airy texture with a bright citrus flavor.
Serving suggestions:
- Serve the cake as a dessert or as a sweet treat with tea or coffee.
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