Orange Chiffon Cake
Ingredients
Batter:
3 Egg yolk
20 g Sugar
0.25 tsp Salt
1 tsp Vanilla extract
70 g Cake flour
30 ml Vegetable oil
50 ml Orange juice
2 tbsp Orange zest
Meringue:
3 Egg white
40 g Sugar
0.125 tsp Cream of Tartar
Instructions
Step 1
Prepare the egg yolk base first.
In a large mixing bowl, whisk the egg yolks and sugar together until smooth.
Step 2
Add the vegetable oil to the egg yolk mixture and whisk until well combined.
Then pour in the orange juice with salt and whisk until completely smooth.
Finally add the vanilla extract and whisk until fully blended.
Step 3
Sift the cake flour directly into the bowl with the yolk mixture. Gently mix until no flour lumps remain and the batter is silky.
Step 4
Grate fresh orange zest directly into the batter. Mix gently to distribute the zest evenly throughout the mixture for a bright, natural citrus flavour.
Step 5
Prepare the meringue base by beating egg whites in a clean, grease-free bowl at medium speed (Level 4) for 1.5 minutes* until foamy, then add cream of tartar and the first 1/3 of the sugar.
*according to Bosch SER 6 Kitchen Machine (MUMS6ZS17)
Step 6
Increase to high speed (Level 7) and add 1/3 of the sugar at 1-minute intervals.
Continue whip for a total of 8 minutes until stiff peak.
Step 7
Gently fold 1/3 of the whipped meringue into the egg yolk batter using a spatula to lighten it, then add the remaining meringue in two more batches while folding gently until fully combined.
Step 8
Pour the batter into an ungreased chiffon tube pan. Run a wooden skewer through the batter to break up large air pockets, then gently tap the pan on the counter once before transferring it to the oven.
Step 9
Bake at 160°C for 45 minutes.
Once done baking, remove the cake from the oven and turn it upside down immediately to cool completely. This prevents the delicate structure from collapsing as it cools.