My Grandma's Famous Orange Chiffon Cake

Photo of My Grandma's Famous Orange Chiffon Cake Photo of My Grandma's Famous Orange Chiffon Cake
Prep Time
30 min.
Cook Time
35-40 min.
Yield
7
Recipe by:

A light, airy, and moist dessert bursting with citrusy flavor. Made with fresh orange juice and zest, it combines the bright, tangy essence of oranges with a delicate sweetness.

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Ingredients

6 Eggland's Best eggs, large

4 tbsp orange zest

1/2 cup orange juice

3/4 cup white sugar

1/3 cup vegetable oil

2/3 cup flour

2 tsp baking powder

1/2 tsp salt

1 tbsp powdered sugar

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Preparation

  1. Preheat the oven to 350°F.
  2. Separate the 3 egg yolks from whites. Place the egg whites in a bowl of a stand mixer. Refrigerate the bowl for 15 minutes.
  3. Zest around 3-5 oranges finely using a microplane.
  4. Squeeze and juice oranges until you get 120ml of fresh squeezed orange juice.
  5. Add 80 ml of oil and orange zest. Continue to whisk.
  6. Add 120 ml of orange juice to this mixture and whisk.
  7. Sift in 75g of cake flour, 2 tsp baking powder, and ½ tsp salt. Whisk until just combined.
  8. Now remove the bowl of egg whites from the refrigerator. Whisk using the whisk attachment connected to a stand mixer. Continue whipping until the egg whites start to foam.
  9. Add ⅓ of sugar and continue to whisk.
  10. Slowly add the last of the sugar and continue beating.
  11. You’ll know to stop beating the egg whites when you reach stiff and glossy peaks. You’ve now created a successful meringue!
  12. Gently fold in a third of the meringue into the egg mixture until fully incorporated.
  13. Repeat this process until you combine all of the meringue with the egg mixture. Be careful not to overmix and knock the air out of the meringue. We want our cake to be light and fluffy!
  14. Pour batter into a 10 inch chiffon cake pan that is not greased.
  15. Tap the cake pan a few times on a hard surface to remove any air bubbles.
  16. Bake at 350°F for 35-40 minutes until lightly browned and a toothpick inserted comes out clean.
  17. Remove cake from oven and let cool. Once cooled, run an offset spatula around the edge of the pan. Flip the cake over and remove the base.
  18. Sprinkle the top with powdered sugar. Enjoy!

Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1
Calories 410
Fat 17g
Saturated Fat 11g
Cholesterol 159mg
Sodium 184mg
Carbohydrates 59g
Dietary Fiber 5g
Protein 10g