Ingredients for Orange Chiffon Layer Cake
- 6 large egg whites
- 1 1/3 cups (260g) granulated sugar
- 1 1/2 cups (180g) cake flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- Orange Zest
- Fresh Orange Juice
- 1/2 cup (120ml) milk
- Vegetable Oil
- 6 large egg yolks
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How to Make Orange Chiffon Layer Cake
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a clean, grease-free mixing bowl, beat 6 large egg whites with 1/3 cup (35g) granulated sugar using an electric mixer until stiff, glossy peaks form.
- In a separate large bowl, whisk together 1 1/2 cups (180g) cake flour, 1 1/4 cups (225g) granulated sugar, 2 1/2 teaspoons baking powder, and 1/2 teaspoon salt.
- Add 1 cup (240ml) freshly squeezed orange juice, 1/2 cup (120ml) milk, 1/2 cup (120ml) vegetable oil, and 6 large egg yolks to the dry ingredients. Add the zest of 1 large orange.
- Mix on medium speed for 2-3 minutes, or until just combined. Be careful not to overmix.
- Gently fold the beaten egg whites into the batter in three additions, until just combined. Do not overmix!
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Once completely cool, frost with your favorite orange or vanilla frosting.
Nutrition Information (Approximate per serving)
Sodium
75 g
Sugar
656g
Fat
50g
Carbs
88g
