Rodelle Vanilla

Orange Chiffon Cake

Preparation - 20 min | Bake time – 30 to 40 min| Yields – 12 servings

Ingredients:
1 ½ cups unsifted cake flour
1 cup sugar, divided
¾ tsp baking powder
¼ tsp baking soda
¼ tsp salt
6 large eggs, room temperature
½ cup vegetable oil
1 tbsp finely grated orange zest
2 ½ tsp finely grated lemon zest
½ cup fresh orange juice
1 ½ tsp vanilla extract
¼ tsp lemon extract
1 tsp fresh lemon juice

Glaze:

1 ½ cups powdered sugar
2/3 cup orange juice
¼ tsp RODELLE vanilla extract
¼ cup lemon juice
1 tbsp unsalted butter, cut into chunks       

Method:

  • Sift together the cake flour 2/3 cup of granulated sugar, baking powder, baking soda, and salt. Set aside.
  • Separate the eggs, placing the egg whites in a large mixing bowl and placing the egg yolks in another large mixing bowl.
  • With a whisk, whisk together the egg yolks, oil, orange zest, lemon zest, orange juice, RODELLE  vanilla, and lemon extract until well blended.
  • Gradually whisk in the flour mixture until well blended.
  • Using a mixer, add the lemon juice to the egg whites and beat on low just until they begin to form soft peaks. Sprinkle in the remaining 1/3 cup of sugar. Once all in, turn mixer to high, beat until firm peaks.
  • Gently, whisk about a third of the egg whites into the batter. Then, carefully fold in the remaining egg whites until no white streaks remain.
  • Immediately turn out the batter into the ungreased tube pan, making sure to spread it to the edges.
  • Bake for 30-40 minutes or until the cake is nicely browned on top and a toothpick inserted in the middle comes out clean; making sure not to over bake.
  • Once baked, allow to cool completely, at least an hour before applying the glaze.
  • Glaze: In a heavy saucepan, combine the powdered sugar, orange juice, and lemon juice and bring to a boil.
  • Let boil stirring occasionally, for approximately 4-5 minutes.
  • Remove from heat and stir in the vanilla extract and butter.
  • Allow to rest until the glaze is cooled and has thickened slightly, just about 10 minutes.
  • Slowly pour the glaze over the top of the cake allowing it to drizzle down the sides.
  • Serve with fresh fruit if desired.