How To Make A Light And Fluffy Orange Chiffon Cake For Winter Celebrations

By Bhavana Verma

Ingredients

1⅓ cups cake flour
1 cup granulated sugar
1 tsp baking powder
½ tsp salt
3 large eggs, separated
¼ cup vegetable oil
⅔ cup fresh orange juice
1 tbsp orange zest
¼ tsp cream of tartar
1 tsp vanilla extract

Make Dry and Wet mix

Sift cake flour, half cup sugar, baking powder and salt in a bowl and whisk egg yolks, vegetable oil, orange juice, zest, and vanilla in another bowl.

Make Batter

Combine both wet and dry mixes and whisk gently to make a smooth batter.

Beat In Egg Whites

Beat egg whites and cream of tartar in a clean bowl on medium speed then add remaining sugar and beat until stiff peaks form.

Fold in Egg Whites

Add egg whites to the batter gradually and fold it gently.

Bake

Pour the batter into ungreased cake tins and bake in a preheated oven for 50-60 minutes.

Release and Serve

Let the cake cool down then take out with a knife. Dust with powdered sugar and serve.