Cake: Separate the eggs while they are still cold. Place
the egg yolks in one bowl and the whites (along with the extra egg white) in another. Cover with plastic wrap
and bring to room temperature (about 30 minutes).
Preheat the oven to 325
degrees F (170 degrees C) and have ready a 10 inch (25 cm) two piece
ungreased tube pan.
In the bowl of your
electric mixer, fitted with the paddle attachment, (or use a hand mixer) place the flour, sugar (minus
1/4 cup (50 grams)), baking powder, salt, and orange zest. Beat until combined.
Make a well in the center of the flour mixture and add the egg yolks, oil,
orange juice, and vanilla extract. Beat
until smooth (about one minute). Scrape down the sides of the bowl as
In a separate bowl, with
the whisk attachment, beat the egg whites until foamy. Add the cream of
tartar and continue to beat until soft peaks form. Gradually beat in the
remaining 1/4 cup (50 grams) sugar and beat until stiff peaks form.
With a large rubber spatula or wire whisk, gently fold the egg whites (in three
additions) into the
batter just until blended (being careful not to deflate the batter).
Pour the batter into the
ungreased tube pan and bake for about 55 to 60 minutes, or until a wooden
skewer inserted into the center of the cake comes out clean. (When lightly
pressed, the cake will spring back). Immediately upon removing the cake
from the oven invert (turn upside down) the pan and place on a bottle or flat surface so it is
suspended over the counter. Let the cake cool completely before removing
from pan (about 1 - 1 1/2 hours).
To remove the cake from
the pan, run a long metal spatula around the inside of the tube pan and center
core. Invert onto a greased wire rack. Dust the top with
confectioners sugar (powdered or icing). Serve with softly whipped cream (or ice
cream) and fresh fruit. Store in an airtight
container for a few days at room temperature or for about a week in the
refrigerator. This cake can also be frozen for a couple of months.
Scan for Demonstration Video
Orange Chiffon Cake:
one additional egg white (30 grams)
2 1/4 cups (225 grams)
1 1/2 cups (300 grams) superfine white
(caster sugar) (*See Note)
1/2 teaspoon salt
grated orange zest (outer orange skin)
1/2 cup (120 ml) vegetable,
corn, canola, or safflower oil (flavorless oil)
3/4 cup (180 ml) freshly squeezed
orange juice (2 - 3 large oranges)
1 teaspoon pure
1/2 teaspoon cream of tartar (optional)
Note: To make superfine
sugar, process 1 1/2 cups (300 grams) of granulated white sugar in your
food processor for about 30-60 seconds or until finely ground.