Chiffon cake with orange: the fragrant recipe for a high and fluffy American donut

L’orange chiffon cake it is the orange variant of the classic chiffon cake, the famous long and fluffy American donut, with a light consistency that melts in the mouth. Among the characteristics of this cake is the use ofvegetable oil instead of butter and water instead of milk, as well as the addition of cream of tartar, a natural sourdough used to maintain the firmness of whipped egg whites. In addition, the cooking of the chiffon cake must take place in thespecial mold donut-shaped, high and equipped with steel legs that are used to support it when, fresh out of the oven, it is turned over.

The mold should not be buttered or floured, and it is possible to find it in household stores. Orange zest and juice are used to give the donut an unmistakable flavor and delicious citrus aroma. Soft and with an almost impalpable consistency, the orange chiffon cake is perfect for breakfastalso to soak in a hot drink, all’tea time or for any time of the day when you want something simple and tasty at the same time.

Preparing the orange sponge cake is not difficult but you have to follow a few rules precautions very precise, how to separate the yolks from the whites and combine the liquid ingredients and the powders in two separate bowls which are then mixed at the end with the addition of whipped egg whites.

Find out how to prepare it by following the step-by-step procedure and tips. Also try the orange cake, ideal for your winter breakfasts.

How to make orange sponge cake

Separate the yolks from the whites 1.

Start whipping the egg whites with an electric whisk, adding a pinch of salt 2.

Egg whites should be half-whipped 3.

Add cream of tartar 4.

Continue beating the egg whites 5.

Egg whites should be fluffed and whipped until stiff 6.

Pour the sunflower oil into the bowl with the yolks 7.

Add water at room temperature 8.

Perfume with grated orange zest 9.

Pour the orange juice ten.

Stir vigorously 11.

The yolk mixture should be well mixed with the liquid ingredients 12.

Pour the flour into a bowl 13.

Add sugar 14.

Mix baking powder for desserts 15.

Mix well with a spoon to mix the powders 16.

Add the powders to the yolks mixture and mix with an electric mixer to avoid lumps forming 17.

The batter is smooth and well mixed 18.

Start mixing in the beaten egg whites a little at a time 19.

Mix with the spatula with slow movements from bottom to top so as not to disassemble the dough 20.

Orange sponge cake batter is ready 21.

Remember that the mold for baking the chiffon cake should not be greased, buttered or floured 22.

Pour the mixture into the mold and bake at 160°C for about 50 minutes 23. You can check for doneness with a long wooden toothpick, which should come out dry and with no batter residue.

Bake the sponge cake 24.

Using an oven mitt to avoid burning yourself, turn the pan upside down so it can rest on the appropriate steel feet 25. Leave the orange rag cake to cool upside down until it comes off on its own or in any case, once cold you can press the bottom of the mold to make it come back down.

When the orange rag cake slips out of the mold, you can loosen the bottom using a knife blade 26.

Transfer the orange chiffon cake to a serving dish and sprinkle with icing sugar 27.

Cut the orange rag cake into slices at least 2 cm thick and enjoy it in all its goodness 28.

Advice

For the preparation of the orange chiffon cake, always favor the ingredients a ambient temperature and not cold from the refrigerator, to prevent sudden changes in temperature from spoiling the final result.

For cooking, you can also use the classic donut mold 26-28 cm in diameter, which will however be buttered. The result may not be perfect, but the orange sponge cake will still be delicious.

Always check that the dessert is well cooked by making the try a toothpick during the last minutes of cooking. Don’t keep the orange cake rag in the oven longer than necessary to prevent it from over-drying. The final texture of the dessert should be soft and spongy.

You can serve an orange sponge cake with a few whipped cream and candied orange zest.

storage

The orange rag cake can be kept in a candy holder or under a glass bell jar for approx. Three daysafter which it may lose its sweetness.