Orange Chiffon Cake

Name: Orange Chiffon Cake
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 16
Cuisine: Global
Ingredients: 1 teaspoons baking soda; 114 grams butter; 112 milliliters canola oil; 240 grams confectioners sugar; 1 teaspoons cream of tartar; 6 eggs, separated; 250 grams all-purpose flour; 2 Tbsps fresh orange juice; 1 teaspoons grated orange peel; 1 teaspoon salt; 300 grams sugar

Need a lacto ovo vegetarian dessert? Orange Chiffon Cake could be an awesome recipe to try. This recipe makes 16 servings with 276 calories, 4g of protein, and 9g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. A mixture of eggs, butter, flour, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 1 hour.

Instructions

Let eggs stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, salt and baking soda. In a bowl, whisk the egg yolks, orange juice, oil and orange peel; add to dry ingredients. Beat until well blended.

Ingredients you will need

Orange Juice

Baking Soda

Orange Zest

Egg Yolk

All Purpose Flour

Sugar

Egg

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Fold into orange mixture.

Ingredients you will need

Cream Of Tartar

Egg Whites

Orange

Equipment you will use

Bowl

Gently spoon batter into an ungreased 10-in. tube pan.

Equipment you will use

Frying Pan

Cut through the batter with a knife to remove air pockets.

Equipment you will use

Knife

Bake on the lowest rack at 350° for 45-50 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate.

Equipment you will use

Oven

Knife

Frying Pan

For glaze, melt butter in a small saucepan; add remaining glaze ingredients. Stir until smooth.

Ingredients you will need

Butter

Glaze

Equipment you will use

Sauce Pan

Pour over top of cake, allowing it to drizzle down sides.

Equipment

Ingredients

Servings:

1teaspoons

baking soda 114grams

butter 112milliliters

canola oil 240grams

confectioners' sugar 1teaspoons

cream of tartar 6

eggs, separated 250grams

all-purpose flour 2Tbsps

fresh orange juice 1teaspoons

grated orange peel 1teaspoon

salt 300grams

sugar

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.