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You are here: Home / Cakes and Bakes / Tea Cakes / Orange Glow Chiffon Cake Recipe

Orange Glow Chiffon Cake Recipe

July 15, 2013 By Sangeetha Priya 28 Comments

For this month baking partners challenge, Humi suggested Russian Honey Cake and Saraswathi suggested Orange Glow Chiffon Cake recipe. As my H doesn’t like cream in the cakes, I

preferred this chiffon cake for his Birthday. I made this cake and dusted with sugar and sprinkled some zest over it. This is the perfect cake for cream dis likers, it’s a very soft and moist sponge
cake with Orange/Lemon, the only technique to follow here is beating egg whites. I provided several links to beat egg whites in hand/electric blender and tips and techniques. Thanks Swathi for giving new and new opportunities. I
am glad to be a part of this group. Recently this wonderful group turned 1 year, my hearty wishes to the whole team and expecting many more challenges in future :-).

Wet Ingredients

Egg yolks (Large) – 3 Numbers / 130g
Canola oil / Sunflower oil  – ½ cup / 108g
Water – 2/3 cup / 156g @ Room temperature
Orange/Lemon juice – 2 Tbsp/ 30g
Vanilla Essence – 1tsp

Dry Ingredients

Cake flour – 2 1/4 cups (8 ounces) / 225g
Or (Replace with All Purpose Flour, I used 2 Cups minus 1 Tbsp APF/Maida + 4 Tbsp Corn Starch)
Caster sugar -1 1/2 cups + 2 Tbsp / 300g
Baking soda – 1/2 tsp
Orange/Lemon zest – 1 ~ 2 Tbsp (I used 2 Tbsp)
Salt – 1/2 tsp / 3.5g

For Meringue

Egg whites (Large) –  7 No / 300g
Cream of tartar –  1 ¼ tsp / 4g
Powdered Sugar – 2 Tbsp / 30 g For Orange glow Chiffon cake use Orange Juice and Orange Zest, I have given an easy trick to grate the Orange zest here.
You can check whipping egg whites with hand whisk here.
I also found this link very useful for beginners in whipping egg whites.

Orange Glow Chiffon Cake Preparation

  • Preheat your oven to 325°F/155°C.
  • For grating zest, first squeeze out the fresh juice from oranges (Pic 1 below), then freeze it at least 1 hour before gating the zest.
  • Use the vegetable grater and grate the top most layer, leaving the white layer as it is (Pic 2).
  • Separate the egg whites and yolks.
  • Grab all the necessary ingredients (Pic 3)
  • Grab your 10-inch tube pan with a detachable bottom, but do not grease it as the batter needs to climb up the sides

OR

  • Line two 9 inch baking pan with parchment paper (I used one 8″ glass bowl and one non stick 10″ pan).
  • Do not grease the pans, also i covered bottom of pans with foil not to burn the cake much (Pic 6).
  • Place Oven safe ramekins/bowl/Stainless Steel Tumbler in middle of the pan.
  • I used Tumbler and placed top down as shown in pic, while baking to keep the stainless steel tumbler at one place what did is I packed few dry beans (Rajma/Soy) in a aluminum foil and kept inside the tumbler not to move here and there while baking.
  • Add the cake flour, baking soda and salt in a separate bowl.
  • In a large mixing bowl, combine 1 1/2 cups of the sugar and the lemon zest.
  • With your fingertips, work the zest and sugar together until the sugar is grainy and very aromatic.
  • Then add remaining dry ingredients/flour mixture to it.
  • Use stand mixer(low speed)/hand whisk beat until the ingredients are well incorporated.
  • Make a well in the center of the ingredients then add wet ingredients like oil, egg yolks,
  • water, Orange/lemon juice and Vanilla.
  • Mix for about one minute on medium speed until the batter is smooth and there are no lumps.In a second large mixing bowl, beat the egg whites until they are foamy.
  • Add the cream of tartar (Pic 1 below) and continue to beat on medium speed until they reach soft peak stage (Pic 2).
  • You will know your egg whites have reached this stage when the beaters start to leave a trail or when the peaks fall over when the beaters are raised (Pic 3).
  • Add the remaining 2 Tbsp of sugar and continue to beat the egg whites until they form stiff peaks (Pic 4) when the beaters are raised.
  • Using a slotted spoon/spatula or balloon whisk, add 1/3 of egg whites to your cake batter (Pic 4 above the egg whites whipping picture)and gently stir them until they are incorporated.
  • Add the remaining egg whites to the batter (Pic 5) and very gently fold them into the batter until they are incorporated and no traces of egg whites remain.
  • Pour the batter into the un-greased pan (Pic 6) and run a small metal spatula or knife through the batter to prevent air pockets.
  • Bake for 35 to 55 minutes (depends on quantity/mode of pan used) and or until the cake bounces back when lightly pressed in the center (Pic 7 and 8).
  • Once baked, take the cake out of the oven and immediately turn it upside down over a bottle (Pic 9) or similar to it until it is completely cool, which can take up to 20 -40 minutes.
  • Care should be taken when using non stick pan, as it starts falling after 15-20 minutes of time, after that you can cool the cake in up right position.
  • Using an up and down motion, use a palette knife to loosen the sides of the cake away from the tin.
  • Pull out the tumbler and use the palette knife around the bottom of the cake to release it from the base.
  • Turn it over so that the base becomes the top and sprinkle with a dusting of icing sugar/lemon zest to serve.

Old post updated with recent pictures   Note:

  1. You can add tutti frutti to this cake.

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Filed Under: Bakery Cakes, Kids and Infant Corner, School Snack Recipes, Tea Cakes, Thanksgiving Holiday Bakes, Theme Cakes by NK Tagged With: Baking n Biting, cake without special tube bunt pan, can use stainless steel tumblers to seperate the bundt cake, fresh orange juice cake, how to bake chiffon cake without special pan, how to beat egg whites, how to grate lemon zest, how to grate orange zest, how to use cream of tartar, how to whip egg whites, Nitha Kitchen, no special pans required to bake tube hole cake, Orange cake, Orange Chiffon Cake, orange chiffon cake recipe from scratch, so soft and spongy birthday cake with orange flavor, stainless steel tumbler in center of the pan to give hole appearance, tips and techniques for egg white beating

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Reader Interactions

Comments

  1. laavys kitchen

    July 26, 2013 at 1:49 pm

    Such a glowing cake .Lovely !!

    Reply
  2. Savitha Ganesan

    July 25, 2013 at 2:07 am

    Elaborated explanation ,helps us a lot.Neat presentation.

    Reply
  3. Amrita Vishal

    July 20, 2013 at 11:19 am

    Such a pretty cake, must have tasted yum with the orange flavour

    Reply
  4. Sharans Samayalarai

    July 17, 2013 at 6:56 pm

    Looks so soft and fluffy !! Yummy !!

    Reply
  5. Suja Manoj

    July 16, 2013 at 9:41 pm

    Soft and yummy looking cake,beautifully baked..love it.

    Reply
  6. Sangeetha M

    July 16, 2013 at 8:58 pm

    so spongy n delicious cake sangee, luv its texture n color..well made!

    Reply
  7. DivyaGCP

    July 16, 2013 at 3:27 pm

    Love the texture of the cake.. Nice and delicious cake, Sangee..

    Reply
  8. Vijayalakshmi Dharmaraj

    July 16, 2013 at 3:24 pm

    it looks so soft and yummy…

    Reply
  9. Reni

    July 16, 2013 at 2:07 pm

    Perfectly done ! Looks amazing….

    Reply
  10. Tina (PinayInTexas)

    July 16, 2013 at 2:03 pm

    It looks super delicious! What a wonderful job you did on this cake!

    Reply
  11. Vidya Chandrahas

    July 16, 2013 at 1:06 pm

    Spongy soft yummy cake..lovely cake.

    Reply
  12. Mala s

    July 16, 2013 at 1:04 pm

    yummmmmmm

    Reply
  13. hemalata

    July 16, 2013 at 10:53 am

    So soft and spongy cake, looks great.

    Reply
  14. CHITRA

    July 16, 2013 at 4:19 am

    Looks great !

    Reply
  15. Swathi Iyer

    July 15, 2013 at 11:15 pm

    Beautiful cake, soft , you nailed sangeetha.

    Reply
  16. Priya Anandakumar

    July 15, 2013 at 8:33 pm

    Cake looks super soft and yummy…

    Reply
  17. Gheza e shiriin

    July 15, 2013 at 7:02 pm

    Cake looks so spongy. liked the addition of lemon.

    Reply
  18. S.Menaga

    July 15, 2013 at 4:05 pm

    super soft spongy cake,came out super!!

    Reply
  19. Chitz

    July 15, 2013 at 3:55 pm

    looks yum.. Love the way u have added lemon zest as topping.. Wud try that out next time.. Soft & moist looking cake 🙂

    Reply
  20. Nagashree

    July 15, 2013 at 2:21 pm

    Lovely looking cake, you made the full proportions.

    Reply
  21. Shweta Agrawal

    July 15, 2013 at 1:14 pm

    Totally love it :)Mouth watering 🙂
    http://www.merrytummy.blogspot.com

    Reply
  22. PT

    July 15, 2013 at 10:01 am

    wow it looks so soft da.. like the color 🙂

    Reply
  23. Ramya Krishnamurthy

    July 15, 2013 at 8:49 am

    lovely sponggy cake and delicious

    Reply
  24. Sona S

    July 15, 2013 at 7:14 am

    Cake looks delicious.

    Reply
  25. Shruti

    July 15, 2013 at 5:07 am

    It looks wonderful 🙂 Yummm…

    Reply

Trackbacks

  1. Orange Creamsicle Cupcakes Orange Buttercream Frosting | Nitha Kitchen says:
    December 12, 2020 at 12:23 pm

    […] Fresh outer layer from the orange skin is called orange zest and for easy separation of zest do freeze it before taking off. When its frozen then you can easily grate using veg grater which comes off quickly. Do refer how to prepare orange zest HERE. […]

    Reply
  2. Tres Leches Cake | Three Milks Cake Recipe - Indian and International Recipes says:
    November 12, 2018 at 11:32 am

    […] Note For step wise instruction for beating egg white do check the link Here. […]

    Reply
  3. No Butter and No Oil Vanilla Sponge Cake From Scratch | Tiramisu Sponge Recipe - Nitha Kitchen says:
    April 23, 2018 at 7:30 am

    […] Trust me you can bake this cake using handheld mixer too, i too tried several egg white based cake, macaroons using hand […]

    Reply

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