Zutaten für Orange Glow Chiffon Cake
- 2 cups (250g) cake flour
- Sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- Safflower Oil
- 8 extra-large egg yolks
- 9 extra-large egg whites
- ⅔ cup (160ml) fresh orange juice
- Zest of 2 large oranges
- 1 teaspoon vanilla extract
- 1 teaspoon cream of tartar
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Zubereitung von Orange Glow Chiffon Cake
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch tube pan.
- In a large bowl, whisk together the orange zest, orange juice, sugar, and salt until the sugar is dissolved.
- In a separate bowl, whisk together the egg yolks, oil, and vanilla extract until well combined.
- Gradually add the dry ingredients to the yolk mixture, mixing until just combined. Do not overmix.
- In a clean, grease-free bowl, beat the egg whites with an electric mixer until soft peaks form.
- Gradually add the cream of tartar and continue beating until stiff, glossy peaks form.
- Gently fold one-third of the egg whites into the yolk mixture to lighten it.
- Gently fold in the remaining egg whites in two additions, being careful not to deflate the batter.
- Pour the batter into the prepared pan and bake for 80 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.
- Once cooled, run a thin knife or spatula around the edges of the pan to release the cake.
- Dust with powdered sugar and serve!
Nutrition Information (Approximate per serving)
Sodium
102 g
Sugar
1267g
Fat
104g
Carbs
173g
