Chiffon Cake with Orange and Chocolate
This delicate and airy Chiffon Cake with Orange and Chocolate combines the zesty freshness of orange with the rich depth of dark chocolate, resulting in a dessert that’s both indulgent and refreshing. A light yet satisfying cake perfect for a special occasion, this recipe will walk you through every step needed to achieve a moist, fluffy chiffon cake that’s finished with a glossy orange glaze and topped with candied orange peel for a sophisticated touch.
Ingredients
Here’s a breakdown of all the ingredients you’ll need to make this Chiffon Cake with Orange and Chocolate:
| Ingredient | Quantity |
|---|---|
| Sugar | 300g |
| All-purpose flour | 290g |
| Water | 200ml |
| Sunflower oil | 120ml |
| Dark chocolate chips | 100g |
| Eggs | 6 |
| Orange zest | From 2 oranges |
| Vanilla bean | 1 pod |
| Baking powder | 1 tsp |
| Cream of tartar | 8g |
| Fine salt | 2g |
| Powdered sugar | 250g |
| Fresh orange juice | From 1 orange |
| Candied orange peel | To taste |
Instructions
Follow these detailed steps to create the perfect Chiffon Cake with Orange and Chocolate. Patience and precision will ensure a beautiful outcome!
Step 1: Prepare the Dry Ingredients
Start by sifting the all-purpose flour and baking powder together into a large mixing bowl. Sifting helps ensure the ingredients are well-distributed and free from clumps. Add the sugar to the flour mixture and mix them together gently. Set this bowl aside for now.
Step 2: Mix the Wet Ingredients
In a separate, larger bowl, separate the egg yolks from the whites. You’ll need to use the yolks for this part of the recipe. Add the sunflower oil and room temperature water to the egg yolks. Whisk these ingredients together until smooth and combined.
Now, take the orange zest from two fresh oranges and add it to the egg mixture, incorporating the aromatic oils from the skin into the batter. Slice the vanilla pod lengthwise and scrape out the seeds, then add both the seeds and the pod into the wet ingredients. This step will infuse your cake with a wonderfully natural vanilla flavor.
Step 3: Combine Wet and Dry Ingredients
Gradually pour the wet mixture into the bowl with the dry ingredients, stirring continuously. Use a whisk to mix until the batter becomes a smooth, uniform consistency. It’s important that no lumps remain, so take your time during this step. Once done, set the mixture aside.
Step 4: Beat the Egg Whites
Now, it’s time to focus on the egg whites. Use a clean, dry bowl (preferably glass or metal) and place the egg whites inside. Begin beating them with a hand mixer or stand mixer on medium speed. Once they start to foam, add the cream of tartar and continue beating until the egg whites form soft peaks. They should be smooth, white, and hold their shape when you lift the beaters.
Step 5: Fold the Egg Whites into the Batter
Carefully fold the beaten egg whites into the cake batter, using a rubber spatula. Do this gently by scooping from the bottom and folding upward to preserve the lightness of the egg whites. This folding technique ensures your chiffon cake remains airy and fluffy.
Step 6: Add the Chocolate Chips
To prevent the dark chocolate chips from sinking to the bottom, lightly toss them in a small amount of flour (about a teaspoon) before adding them to the batter. Once they’re coated, gently fold them into the batter as well. This extra step helps the chips remain evenly distributed throughout the cake.
Step 7: Bake the Cake
Pour the batter into a chiffon cake pan (a tube pan is ideal, but you can also use a regular cake pan). Smooth the top of the batter with a spatula to level it out. Place the pan in the preheated oven and bake at 170°C (340°F) for about 45-50 minutes. The cake is done when it springs back to the touch and a toothpick inserted in the center comes out clean.
Step 8: Cool the Cake
Once your cake is baked, it’s essential to allow it to cool properly. Remove the cake from the oven and immediately turn the pan upside down onto a cooling rack. The chiffon cake needs to be cooled while inverted to prevent it from collapsing. If your pan has legs, use those to hold the cake suspended. Let it cool for at least an hour before attempting to remove it from the pan.
Step 9: Prepare the Orange Glaze
While the cake cools, prepare the orange glaze. Squeeze the juice from one fresh orange and place it in a small bowl. Add the powdered sugar and whisk until the mixture is smooth and slightly runny. The glaze should be pourable, but not too thin. If it’s too thick, add a little more orange juice to achieve the desired consistency.
Step 10: Decorate the Cake
Once the cake has cooled completely, carefully remove it from the pan. Place it on a serving plate or cake stand. Drizzle the prepared orange glaze over the top of the cake, allowing it to flow down the sides. For an added touch of flavor and texture, sprinkle the cake with candied orange peel. This not only enhances the visual appeal but also complements the citrus flavor in the cake.
Tips for a Perfect Chiffon Cake
- Egg Whites: Make sure your egg whites are at room temperature before you begin. They will whip better and form a stiffer peak.
- Don’t Open the Oven Door: While the cake is baking, avoid opening the oven door to prevent the cake from deflating.
- Be Gentle: When folding the egg whites and chocolate chips into the batter, use a gentle hand to preserve the fluffiness.
- Room Temperature Ingredients: To ensure your cake bakes evenly, make sure your wet ingredients (like water, eggs, and oil) are at room temperature before mixing them.
- Pan Type: If you don’t have a chiffon cake pan, you can use a regular tube pan. The key is to ensure the pan allows the cake to cool upside down.
Serving Suggestions
This Chiffon Cake with Orange and Chocolate is perfect for any occasion—whether it’s a special celebration like a birthday, or simply a delightful treat with afternoon tea. Serve it with a dollop of whipped cream or a side of fresh berries for an extra touch of indulgence.
Nutritional Information (Per Slice, Based on 8 Servings)
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Carbohydrates | 60g |
| Protein | 6g |
| Fat | 22g |
| Saturated Fat | 3g |
| Fiber | 2g |
| Sugar | 38g |
| Sodium | 160mg |
Note: Nutritional values are approximate and may vary based on ingredient brands and exact measurements.
This Chiffon Cake with Orange and Chocolate is an irresistible dessert that perfectly balances sweetness, citrusy brightness, and the rich indulgence of chocolate. It’s bound to impress your guests with its airy texture, vibrant flavor, and elegant presentation. Enjoy every bite!
