For a Sunday brunch, this orange chiffon cake turns out to be a queen on our dining table. This soft spongy cake has an unbelievable taste with a combination of sweet and tart. This cake makes us all homecoming after a long-packed schedule. So, enjoy a lovely quality time with your family with this orange chiffon cake.
Anyone who’ll get to taste this sweet treat will fall in love easily. It’s that good! Be ready to provide the recipe when they ask you for it! Here is the delicious recipe you must try and share!
Best Orange Chiffon Cake RecipePrint Recipe
- Orange Chiffon Cake Ingredients
- ½ cup of canola oil
- ½ cup of water
- 6 tablespoons of orange juice
- 7 eggs
- 1 egg white
- 1 tablespoon of melted butter
- ½ teaspoon of cream of tartar
- 1 tablespoon of baking powder
- 1 ½ teaspoon of vanilla extract
- 2 cups of all-purpose flour
- 1 ½ cup of granulated sugar
- 1 teaspoon of salt
- 1 ½ cup of confectioner's sugar
- 1 ½ tablespoon of orange zest
- Buttermilk Ice Cream Ingredients
- ½ cup of heavy cream
- ½ teaspoon of sea salt
- 3 cups of buttermilk
- ½ cup of sugar
Buttermilk Ice Cream Instructions
- In a large bowl, add all the buttermilk ice cream ingredients.
- Mix it well and refrigerate for at least 1 hour.
- Then pour this mixture into an ice cream maker and process it according to the manufacturer’s instructions.
- Once done, in a 1 ½ quart lidded container, place the ice cream and press plastic wrap directly onto the surface before closing the lid.
- Freeze it until wholly set for at least 4 hours and 30 minutes, and the buttermilk ice cream will be ready.
Orange Chiffon Cake Instructions
- Preheat your oven to 325 degrees Fahrenheit.
- Then take a 10-inch tube pan, place a parchment paper at the bottom, and set it aside.
- In a small bowl, add ½ cup of water and orange juice and mix it well.
- In another bowl, whisk the egg yolk, oil, vanilla, ¾ cup of reserved orange juice, and half the orange zest.
- Again in another big bowl, sift together flour, baking powder, granulated sugar, and salt.
- Whisk in the reserved egg yolk mixture until the batter is smooth, and keep it aside.
- Whip the egg white and cream of tartar to stiff peaks in a separate bowl by using the electric mixer on medium-high speed.
- Then add about 1⁄3 of the egg white mixture to the batter and whisk it gently.
- By using a spatula, fold in the remaining egg white mixture.
- Now into a prepared pan, pour in the batter.
- Bake it on the centre rack of the oven until the top is golden brown and springs back when touched, for about 60 minutes.
- Then invert the pan over the neck of the bottle to cool it completely.
- Remove it when it is cooled.
- Now run a knife between the pan and the outer edges of the cooled cake all the way around and invert the cake to remove it from the pan.
- Add the confectioner sugar, remaining orange juice mixture, butter, and the orange zest to another bowl.
- Then place a plastic wrap directly onto the surface of the glaze and keep it aside.
- Now on a serving plate, place the cake and glaze it.
- Let it sit for 10 minutes before serving.