Orange Chiffon Cake
(3 votes, average: 5.00 out of 5)
Loading...Submitted: March 11, 2014
Recipe In :
Desserts and Sweets
Total Time:
Preparation Time: 15-20 mins
Cooking Time: 30-40 mins
Servings: 4-6 |
Orange Chiffon Cake is very soft and tasty. The orange zest adds immense freshness and you can serve it anytime.
Required ingredients
- ¾ cup plus 1½ tbsp. maida
- 2½ tbsp. corn flour (cornstarch)
- 3 large eggs, at room temperature
- ¾ cup sugar, powdered
- 1½ tsp. baking powder
- ¼ tsp. salt
- 2 tbsp. grated orange zest
- 1/ 3 cup fresh orange juice
- ¼ cup vegetable oil
- 1 tsp vanilla extract
Directions & How to
- Separate ¼ cup sugar and keep aside; this will be added to egg whites.
- In a big bowl add maida, corn flour, and baking powder, salt and orange zest and mix it well.
- Lightly beat the egg yolks and add it to maida mix along with oil, juice and vanilla extract. Beat lightly to mix evenly.
- In a separate glass bowl beat egg whites till they are frothy. Add ¼ cup sugar and beat with an electric beater till they start to form stiff peaks. It should take about 5 minutes.
- Now gently fold in the egg whites to the flour mix in 3 batches. Be careful to not to deflate the batter.
- Preheat the oven at 170* C. Pour the batter in ungreased tube pan of 6 inch diameter. Bake for 30-35 minutes. To check it is done insert a toothpick; it should come out clean.
- When it is done invert the pan on the cooling rack and let it cool completely. Run a sharp knife to take out the cake from pan.
- Sprinkle some powdered sugar and serve with fresh fruits or eat as it is.
