Zutaten für Orange Chiffon Cake
- 6 large egg whites
- 1/2 teaspoon cream of tartar
- Cornstarch
- Baking Powder
- Salt
- Sugar
- 1/2 cup vegetable oil
- 6 large egg yolks
- Zest of 2 large oranges
- Fresh Orange Juice
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Zubereitung von Orange Chiffon Cake
- Preheat oven to 350°F (175°C).
- In a large, clean, grease-free bowl, beat 6 large egg whites with 1/2 teaspoon cream of tartar until stiff, glossy peaks form.
- In a separate bowl, whisk together 1 1/2 cups gluten-free all-purpose flour, 1 1/2 cups granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Make a well in the center of the dry ingredients. Add 1/2 cup vegetable oil, 6 large egg yolks, the zest of 2 large oranges, and 1/2 cup freshly squeezed orange juice.
- Beat with an electric mixer on medium speed for 1 minute, until the batter is smooth and well combined.
- Gently fold the egg yolk mixture into the beaten egg whites in three additions, being careful not to deflate the egg whites.
- Pour batter into an ungreased 10-inch angel food cake pan or bundt pan.
- Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Invert the pan immediately onto a wire rack and let the cake cool completely upside down before serving.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
632g
Fat
64g
Carbs
84g
