chiffon_cake2

Recipe: OLIVE OIL ORANGE CHIFFON CAKE

Ingredients:

  • Cake flour, sifted 2½ cups
  • Baking powder 2 tsp.
  • Salt, fine ½ tsp.
  • Eggs, large, room temperature, separated 6 ea.
  • Cream of tartar ¼ tsp.
  • White sugar, organic, divided 1 cup
  • Vanilla 1 tsp.
  • Orange flower water 2 tsp.
  • Tangerines or oranges, finely grated 2 ea.
  • zest of (reserve the juice and combine with water to equal 1 cup)
  • Extra virgin olive oil (one pressed with ½ cup lemon would be especially good)
  • Confectioners’ sugar as needed

Instructions:

  1. Preheat the oven to 350°F. Butter an angel food cake pan and dust with granulated sugar.
  2. Sift the cake flour after measuring it. Add the baking powder and salt and sift again. Set aside.
  3. Using a whisk attachment of a standing mixer, beat the whites until just foamy, then add the cream of tartar. Whisk until they begin to form peaks, then gradually add 1/3 cup of the sugar and continue whisking until firm peaks form. Avoid getting them too stiff; softer whites will fold more easily. Scrape the whites into a large bowl.
  4. Using the same mixing bowl (no need to rinse) beat the egg yolks with the remaining sugar on high speed until thick and light colored, about 4 to 5 minutes. Lower the speed and add the zest, vanilla, and orange flower water. Slowly add the olive oil.
  5. Gradually pour in the juice and water mixture; sprinkle the flour over by spoonfuls until all has been added. Remove the bowl from the mixer stand and reach thoroughly around the bottom of the mixing bowl to ensure all the dry ingredients are mixed in.
  6. Pour the batter over the egg whites and fold together, using about 8 strokes. Pour the batter into the pan and bake until high, golden, and pulling away from the sides of the pan, about 45 to 50 minutes.
  7. When done, don’t invert the cake. Leave it upright to cool. To speed things up, you can lift the cake out of the pan but leave it attached to the bottom. When cool, use a knife to separate the cake from the pan if necessary. Invert the cake onto a platter and dust with powdered sugar.

Number of servings (yield): 4

Meal type: dessert

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)