Orange Chiffon Cake: Recipe for a Fragrant and Ultra-Soft Ring Cake

Orange Chiffon Cake: Recipe for a Fragrant and Ultra-Soft Ring Cake…

Chiffon Cake , or “Chiffon Cake,” is a fluffy cake with a cloud-light texture! From the first taste, this cake will captivate you and give you the feeling of biting into a cloud. An extremely soft and delicate dough to melt in your mouth. The characteristic feature of this “bundt cake” of American origin is its irresistible softness and fluffiness.

Ingredients :

• 6 large eggs, separated
• 300g (2 1/2 cups) plain flour (all-purpose flour)
• 200g (1 cup) granulated sugar
• 1 pinch of salt
• 16g (4 tsp) baking powder
• 8g (1 tsp) cream of tartar
• 120ml (1/2 cup) sunflower oil
• 200ml (3/4 cup + 1 tbsp) fresh orange juice
• Zest of 1 orange
• Icing sugar (powdered sugar) for dusting

How to Prepare Orange Chiffon Cake:

1. To prepare the chiffon cake, start by sifting the flour into a bowl along with the baking powder.
2. Then add the sugar and mix.
3. Take the eggs and separate the yolks from the egg whites in two separate bowls.
4. Add the juice, grated orange zest and a pinch of salt to the yolks.
5. Also add the sunflower seed oil and beat the mixture with a hand whisk until smoothly creamed
6. Then pour it inside the bowl with the powders.
7. Mix with a whisk until smooth and lump-free, then set aside.
8. Whip the egg whites to stiff peaks, and when they are white and foamy, add the cream of tartar by sifting it inside.
9. Add the egg whites to the mixture a little at a time, stirring gently with a spatula so as not to disassemble them.
10. Spread the mixture evenly inside the Chiffon Cake mold (the one I used is 24 cm) without buttering or flouring it.
11. Bake the cake in a preheated static oven at 160 °C  325°F) for about 55/60 minutes or in a fan oven at 150 degrees for 45/50 minutes by placing the cake in the lower part of the oven. Always do the toothpick test before taking the cake out of the oven to check it is cooked, and only when it comes out clean do you take the chiffon cake out of the oven.
12. Wait 5-10 minutes and turn the mold upside down quickly, helping yourself with a plate. Place the mold on the pans so that the cake gets air, cools and pulls away from the edges on its own.
13. Wait at least 1 hour. When the cake is completely cool, remove the bottom of the mold with the help of a knife.
14. Then lift off the base and invert the cake. Decorate with slivered almonds, sprinkle with powdered sugar and serve.

Bon Appetit!