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Best Orange Chiffon Cake Recipe
Jane Crompton
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.
5
from 1 vote
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Prep Time
25
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
25
minutes
mins
Course
Dessert
Cuisine
British
Servings
6
people
Calories
2419
kcal
Ingredients
US Customary
Metric
1x
2x
3x
Orange Chiffon Cake Ingredients
½
cup
canola oil
½
cup
water
6
tablespoons
orange juice
7
medium
eggs
1
small
egg white
1
tablespoon
butter
melted
½
teaspoon
cream of tartar
1
tablespoon
baking powder
1 ½
teaspoon
vanilla extract
2
cups
all-purpose flour
1 ½
cup
granulated sugar
1
teaspoon
salt
1 ½
cup
confectioner's sugar
1 ½
tablespoon
orange zest
Buttermilk Ice Cream Ingredients
½
cup
heavy cream
½
teaspoon
sea salt
3
cups
buttermilk
½
cup
sugar
Instructions
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.
Nutrition
Calories:
2419
kcal
Carbohydrates:
418
g
Protein:
48
g
Fat:
106
g
Saturated Fat:
30
g
Polyunsaturated Fat:
21
g
Monounsaturated Fat:
50
g
Trans Fat:
0.3
g
Cholesterol:
681
mg
Sodium:
3034
mg
Potassium:
1169
mg
Fiber:
4
g
Sugar:
225
g
Vitamin A:
2434
IU
Vitamin C:
32
mg
Calcium:
939
mg
Iron:
10
mg
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