Orange Chiffon Cake

Orange Chiffon Cake
Orange Chiffon Cake

For a Sunday brunch, this chiffon cake turns out to be a queen in our dine table. This soft spongy cake has an unbelievable taste with a combination of sweet and tart. This cake makes us all homecoming after a long-packed schedule. So, enjoy a lovely quality time with your family with this orange chiffon cake.

This soft spongy cake has unbelievable taste with a combination of sweet and tart.

Orange Chiffon Cake
Prep Time
1 hr 25 mins
Cook Time
1 hr
Total Time
2 hrs 25 mins
 

For a Sunday brunch, this chiffon cake turns out to be a queen in our dine table. This soft spongy cake has an unbelievable taste with a combination of sweet and tart. This cake makes us all homecoming after a long-packed schedule. So, enjoy a lovely quality time with your family with this orange chiffon cake.

Course: Cakes & Pastries, Confectioneries
Cuisine: British
Servings: 12 people
Calories: 200 kcal
Ingredients
  • ½ cup Canola oil
  • ½ cup Water
  • 6 tablespoon Orange juice
  • 7 Eggs
  • 1 Egg white
  • 1 tablespoon Melted butter
  • ½ teaspoon Cream of tartar
  • 1 tablespoon Baking powder
  • 1 ½ teaspoon Vanilla extract
  • 2 cups All-purpose flour
  • 1 ½ cup Granulated sugar
  • 1 teaspoon Salt
  • 1 ½ cup Confectioners sugar
  • 1 ½ tablespoon Orange zest
FOR BUTTERMILK ICE CREAM
  • ½ cup Heavy cream
  • ½ teaspoon Sea salt
  • 3 cups Buttermilk
  • ½ cup Sugar
Instructions
FIRST PREPARE THE BUTTERMILK ICE CREAM
  1. In a large bowl, add all the buttermilk ice cream ingredients.

  2. Mix it well and refrigerate for at least for 1 hour.

  3. Then pour this mixture into an ice cream maker and process it according to manufacturer’s instruction.

  4. Once done, in 1 ½ quart lidded container place the ice cream and press plastic wrap directly onto the surface before closing the lid.

  5. Freeze it until completely set for at least 4 hours 30 minutes and the buttermilk ice cream will be ready.

NOW FOR PREPARING ORANGE CHIFFON CAKE
  1. Preheat the oven to 325° F or 160° C.

  2. Then take a 10-inch tube pan and place a parchment paper at the bottom and set it aside.

  3. Now in a small bowl, add the ½ cup water and the orange juice and mix it well.

  4. In another bowl, whisk the egg yolk, oil, vanilla, ¾th cup reserved orange juice mixture and half the orange zest.

  5. Again in another big bowl, sift together flour, baking powder, granulated sugar, and salt.

  6. Now whisk in the reserved egg yolk mixture until the batter is smooth and keep it aside.

  7. In a separate bowl, whip the egg white and cream of tartar to stiff peaks by using the electric mixer on medium-high speed.

  8. Then add about 1⁄3 rd of the egg white mixture to the batter and whisk it gently.

  9. By using a spatula fold in the remaining egg white mixture.

  10. Now into a prepared pan, pour in the batter.

  11. Bake it on the center rack of the oven until the top is golden brown and springs back when touched, for about 60 minutes.

  12. Then invert the pan over neck of the bottle to cool it completely.

  13. Remove it when it is cooled.

  14. Now run a knife between the pan and the outer edges of the cooled cake all the way around and invert the cake to remove from pan.

  15. In another bowl, add the confectioner sugar, remaining orange juice mixture, butter, and the orange zest.

  16. Then place a plastic wrap directly on to the surface of the glaze and keep it aside.

  17. Now on a serving plate, place the cake and glaze it.

  18. Let it sit for 10 minutes before serving.

SERVE
  1. The orange chiffon cake is ready to be served with the buttermilk ice cream. It’s better to prepare the buttermilk ice cream beforehand.

OUR DINE TABLE
  1. It’s a very light and spongy cake contrast with very sweet and tart flavor. This cake turns out very delicious when it is enhanced with buttermilk ice cream. To me, it’s more than a dessert and perfect for thanksgiving ceremony which everyone will gobble up.

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Nutrition Details

CategoryAmount
Calorie 200
Carbohydrate 6 g
Fat 7 g
Sugar 60 g
Dietary Fiber 1 g
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Article Categories:
Cakes and Pastries · Confectioneries

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