Just like it’s name, this is the lightest, prettiest cake at the tea party.
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Orange Chiffon Cake
6 eggs, separated
1 extra egg white
225g plain cake flour
250g caster sugar
50g extra caster sugar
1tbsp baking powder
1/2tsp salt
zest of one orange, grated super finely
180ml freshly juiced orange juice
120ml canola oil, or similar
1 tsp vanilla extract
1/2 tsp cream of tartar
Frosting
115g butter
250g icing sugar
40ml freshly juiced orange juice, you may need a little more
orange zest
METHOD
1 Preheat your oven to 170ºC
2 Combine the cake flour, baking powder and salt, sift into a large bowl (use a stand mixer, if you have one, with the paddle attachment) add the 250g caster sugar and orange zest, mix to combine
3 Make a well in the centre of your flour combo, add the orange juice, egg yolks, oil and vanilla extract, mix until smooth
4 In another, really large bowl whisk the 7 egg whites until foamy, add the cream of tartar then mix until you have soft peaks (the cream of tartar is not essential, not an issue if you can’t find it, but it does stabilise the egg whites) gradually add the additional 50g caster sugar, whisking until you have firm peaks and the sugar has dissolved
5 Fold the egg whites into the batter in three stages, you might need to carefully tip the batter into the egg whites after the first addition if your mixer bowl is not big enough
6 Pour the batter into an ungreased, unlined angel food cake tin and bake for 55-60 minutes
7 Remove the cake from the oven and immediately invert to cool, if your tin doesn’t have “feet” you’ll need to rig something up to elevate your upside down cake while it cools, good luck with that…
8 When completely cool, run a sharp knife around the inside and the centre section of the cake tin, invert the cake onto your serving plate
9 Pour the frosting over the cake, allowing it to run down the sides
10 Slice giant slabs of cake with a serrated knife and enjoy!
11 The cake will keep in an airtight container for 3 days at room temperature or up to a week in the fridge, tends to only last a couple of days in my house 🙂
Frosting
1 Melt the butter in a small pan, remove from heat, sift in the icing sugar and enough juice to make a pouring consistency, beat until smooth and lump free
COOK’S NOTES
In Australia look out for the Lighthouse flour brand in the blue and white box “biscuit, pastry and cake low protein plain flour” take care not to buy the pizza flour for the cake by mistake…
The Carousel thanks ‘simmerandboyle‘ for this recipe
