Orange Chiffon Cake Recipe
- 2-½ cups cake flour, sifted
- 1-2/3 cups granulated white sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon coarse salt
- 9 large eggs, room temperature and separated
- ½ cup + 2 tablespoons corn oil
- 1 cup fresh orange juice
- ¼ cup fresh orange zest, finely grated
- 1 teaspoon pure vanilla extract
- 1 teaspoon orange extract
- 1-¼ teaspoons cream of tartar
- ¼ cup fresh orange juice
- ¼ cup dark rum or brandy
- ¼ cup granulated white sugar
- 1/3 cup fresh orange juice
- ¼ cup Grand Marnier or any other orange liqueur
- 4 to 4-¼ cups confectioners' sugar, sifted
- 2 tablespoons fresh orange zest, finely grated
- Preheat oven to 325°F. Prepare a 16-cup tube pan. Make sure that the pan is free of grease or moisture. Set aside.
- Combine together cake flour, 1 cup granulated white sugar, baking powder, baking soda and salt. Sift once to combine and set aside.
- Whisk egg yolks until foamy and lemon-colored. Beat in corn oil, orange juice, orange zest, ½ teaspoon vanilla and all of the orange extract. Beat for another minute until well-mixed.
- With mixer speed set on low, gradually beat in sifted dry ingredients into wet mixture, in three to four additions, until just moistened. Beat for one more minute until well incorporated. Set aside.
- Beat egg whites on medium speed until frothy. Add vanilla and cream of tartar. Beat for two minutes or until soft peaks begin to form. Increase mixer speed to medium-high or high and continue beating until stiff, about 3 to 5 minutes more.
- Divide egg whites into three equal portions. Fold a portion to the cake batter until well blended and color is uniform. Fold in remaining 2/3 of the egg whites until no pale streaks remain.
- Pour batter into prepared tube pan. Run a knife or spatula into the batter to release any air pockets. Bake in the middle rack for 1 hour and 10 minutes to 1 hour and 15 minutes or until top of cake springs back when gently touched and tester inserted comes out clean.
- Place tube pan, upside down, onto the neck of a bottle and leave to cool to room temperature, at least 2 hours. Once cake is completely cooled, run a knife around the sides of pan and loosen cake. Transfer or invert onto a cake stand or serving plate.
- Combine together rum, orange juice and sugar in a small saucepan. Cook over medium-low heat until sugar is completely melted and mixture comes to a full rolling boil. Continue boiling for another minute or until slightly thickened. Remove pan from heat and transfer syrup onto a heat-proof bowl. Set aside.
- Place fresh orange juice and liqueur in a heat-proof bowl and microwave on High for one to two minutes or until completely hot.
- With mixer set to low, gradually pour in hot orange mixture into the confectioners’ sugar in a large mixing bowl, while beating to incorporate. Once all of the orange juice mixture is added, increase speed to medium and continue beating for one to two minutes more, until glaze is well mixed and pourable. Remove bowl from mixer and set aside.
- Poke chiffon cake with a shark skewer. Spoon or brush Rum-Orange Syrup all over cake until used up. If desired, cover cake with plastic and chill for about one to two hours or until syrup is completely absorbed by the cake.
- Once cake is ready to serve, spoon or pour glaze over cake, allowing any excess to run down the sides. Sprinkle or directly grate fresh orange zest over glaze. If prefered, chill cake before serving, for at least an hour or overnight. Cut into tall wedges before serving.
- Makes 12 to 14 servings.
- You can also decorate the top and base of the cake with thin slices of candied orange or candied orange peel.
- For best results, use freshly squeezed orange juice and not the artificial variety that came from a box or bottle.
- Ground cinnamon can also be added to the glaze ingredients, if you prefer a tangier glaze.
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