Ingredients for Orange Chiffon Cake With Orange Glaze
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- Canola Oil
- 6 large egg yolks
- Fresh Orange Juice
- ½ cup water
- 2 tablespoons orange zest
- 1 teaspoon vanilla extract
- 6 large egg whites (room temperature)
- 1 teaspoon cream of tartar
- Butter
- Orange, Zest Of
- Orange Extract
- Icing Sugar
- Orange Food Coloring
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How to Make Orange Chiffon Cake With Orange Glaze
- Preheat oven to 325°F (160°C).
- Prepare an ungreased 10-inch tube pan.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 4 teaspoons baking powder, and ½ teaspoon salt.
- Add in ¾ cup vegetable oil, 6 large egg yolks, ½ cup freshly squeezed orange juice, ½ cup water, 2 tablespoons orange zest, and 1 teaspoon vanilla extract.
- Beat with an electric mixer until smooth and no sugar granules remain.
- In a separate large bowl, beat 6 large room temperature egg whites until frothy. Add 1 teaspoon cream of tartar and continue beating until stiff, glossy peaks form.
- Gently fold the egg whites into the flour mixture in three additions, being careful not to deflate the egg whites.
- Pour the batter into the prepared tube pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Immediately invert the pan onto a wire rack and let the cake cool completely upside down (this prevents the cake from collapsing).
- Once cooled, run a thin knife around the edges of the pan to release the cake. Invert onto a serving plate.
- **For the Orange Glaze:**
- In a small bowl, whisk together ½ cup powdered sugar, 2 tablespoons freshly squeezed orange juice, and 1 tablespoon orange zest until smooth. Add more orange juice if needed to reach desired consistency.
- Drizzle the glaze over the cooled cake.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
222g
Fat
13g
Carbs
24g
