Light Orange Chiffon Cake with Orange Glaze
This deliciously moist orange chiffon cake is for anyone who loves to bake light and airy cakes but fears the risk of a fallen angel cake. The cake rises high and keeps its height once cool. The orange glaze is a lovely crowning touch. Serve with assorted fresh berries. The cake is best eaten on the day it is made. Store any leftovers in an airtight container at room temperature for up to 2 days.
2 cups (260 g) unbleached all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
¼ teaspoon salt
1 cup (230 g) sugar
½ cup (125 ml) canola oil
6 large eggs, separated
2 tablespoons finely grated orange zest
½ cup (125 ml) fresh orange juice
¼ cup (60 ml) cold water
¼ teaspoon cream of tartar
Orange Glaze (makes about ¾ cup/180 ml)
1½ cups (180 g) confectioners’ sugar
2 teaspoons grated orange zest, or to taste
3 tablespoons fresh orange juice
1 teaspoon hot water
- Position an oven rack in the lower third of the oven and preheat the oven to 325°F (160°C). Have ready a 10-inch (25 cm) angel food cake pan with a removable bottom.
- In a large bowl, combine the flour, baking powder, salt, and 3/4 cup (180 ml) of the sugar and whisk together. Make a well in the center of the flour mixture. Add the canola oil, egg yolks, orange zest, orange juice, and cold water to the well and whisk until blended, then whisk the wet ingredients into the surrounding flour until smooth; set aside.
- In the bowl of an electric mixer, combine the egg whites and cream of tartar and beat on low speed for 30 seconds. Increase the speed to medium and add the remaining ¼ cup (60 ml) sugar, then increase the speed to high and continue beating until stiff glossy peaks form, about 2 to 3 minutes.
- Using a rubber spatula, gently fold half of the beaten egg whites into the batter. When fairly well incorporated, fold in the remaining half, just until combined. Try not to overmix, as you risk deflating the egg whites, but make sure you mix in all of the flour.
- Transfer the batter to the cake pan and bake for 55 to 60 minutes, until a cake tester inserted in the center comes out clean. Remove from the oven and invert the cake. Some angel food cake pans have legs for this purpose; if not, suspend the cake pan over the top of a bottle (the old-fashioned way). Don’t worry, the cake will stay in the pan as it hangs upside down. Cool completely, then turn the pan right side up, run a knife around the edges of the pan and the center tube to release the cake, and invert onto a large serving plate.
- To make the orange glaze, mix all of the ingredients in a bowl until smooth. (The glaze can be made a day ahead; cover and refrigerate.) Pour the glaze over the top of the cooled cake, allowing it to drip down the sides.
252 Calories In
Protein: 4 g; Carbohydrates: 38 g; Fat: 9 g; Fiber: 0 g; Sodium: 162 mg; Carb Choices: 2½; Diabetic Exchange: 2 Starch, 2 Fat
252 Calories Out
Women: Walk: 61 minutes; Jog: 29 minutes
Men: Walk: 51 minutes; Jog: 24 minutes
How to Whip Perfect Egg Whites
There is definitely an art to whipping egg whites perfectly every time. To begin, your bowl and beaters should be impeccably clean; no grease, please. Ideally, you should use a standing mixer (especially for large volumes of whites), but a handheld mixer will work too; you might have to beat a little longer. You will need a bit of acid to stabilize the whites, which can come from a couple drops of fresh lemon juice or cream of tartar. Combine the egg whites and lemon juice or cream of tartar in a large bowl and beat on low speed for 30 seconds. Once small bubbles begin to form, increase the speed to medium and beat for 30 seconds, or until large, frothy bubbles begin to appear. If the recipe calls for sugar, add it at this stage, then increase the speed to high and continue beating until soft, glossy peaks form, about 2 minutes. Voilà, mountains of perfect whites!