Airy, bouncy, and lightly sweet, Orange Chiffon Cake is an elegant pastry with a warm, citrusy aroma from orange zest and a hint of cardamom. This soft and moist chiffon cake is served with a dusting of confectioners’ sugar and topped with ribbons of orange peel.
Gather all the ingredients. Preheat the oven to 340 ºF (170 ºC). You will also need a 17cm (7") chiffon cake pan. Make sure you use the correct chiffon cake pan. The best types are the aluminum ones with a removable base (Do not use non-stick bakeware for chiffon cake – it will not work). Do not grease the mold because the cake needs to cling on the sides and center of the pan for support as it rises or it will collapse.
Separate 3 eggs to yolks and whites. Keep the egg yolks in a medium bowl, and egg whites in a large bowl. Freeze the large bowl with egg whites for 15 minutes so that the bowl and egg whites are very cold (it's okay that they are partially frozen when you beat the egg whites). NOTE: In Japan, cream of tartar is not typically used to whip egg whites. We always use cold egg whites to make smooth, fine-texture meringue.
Zest the oranges (I use 3-4 navel oranges). As I mentioned in the blog post, I use 2 types of zesters for more texture and flavors. Reserve some of the zest strips for cake decoration.
In the bowl with egg yolks, add roughly ⅓ of granulated sugar and whisk until creamy pale yellow.
Continue to whisk until stiff peaks form.
To check on stiff peaks, pull up your whisk and see if the egg whites go straight up (stiff peak) and just the tip is soft enough that it folds over, like taking a bow.
Using a whisk, whisk in ⅓ of the egg whites in the batter until the mixture is homogeneous.
Fold in another ⅓ of the egg whites into the batter. This time, fold in gently without breaking the air bubbles.
Pour the batter into the ungreased 17 cm (7”) chiffon cake pan in the same location to prevent more bubbles from forming.
Remove the cake from the pan and run the knife on the bottom. Move onto a serving plate or cake stand. Dust confectioners’ sugar/powder sugar on top, if you like. Enjoy!
Tips for beating egg whites:
Recipe by Namiko Chen of Just One Cookbook. Please do not copy this recipe and images without my permission. If you want to share this recipe on your site, please re-write the recipe and link to this post as the original source.
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