Sunshine Chiffon Cake With Creamy Orange Frosting
Description:
Indulge in the delightful flavors of spring and summer with this airy and citrusy Sunshine Chiffon Cake! Perfect for brightening up any occasion, this recipe is a gem from the beloved cookbook “My Mother’s Southern Desserts.” 🍊 Bursting with zesty orange notes and topped with a lusciously creamy orange frosting, each bite of this cake is a taste of sunshine on your palate.
Cooking Time: 1 hour 10 minutes
Preparation Time: 20 minutes
Total Time: 1 hour 30 minutes
Servings: 12
Yield: 1 ten-inch tube cake
Ingredients:
- 8 eggs
- 1 1/3 cups granulated sugar (divided)
- 1 cup cake flour
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- Zest of 1 orange
- 1/3 cup freshly squeezed orange juice
- Creamy Orange Frosting
Nutritional Information (Per Serving):
- Calories: 181.8
- Fat Content: 3.4g
- Saturated Fat Content: 1.1g
- Cholesterol Content: 141mg
- Sodium Content: 144mg
- Carbohydrate Content: 32.6g
- Fiber Content: 0.2g
- Sugar Content: 23.4g
- Protein Content: 5.2g
Keywords: Healthy, Spring, Summer, Weeknight, Oven, < 4 Hours
Instructions:
-
Preheat the Oven:
Preheat your oven to 325°F (165°C). Ensure the oven rack is positioned in the center. -
Prepare the Batter:
In a large mixing bowl, using an electric mixer, beat the egg yolks until frothy. Gradually add 2/3 cup of granulated sugar, continuing to beat until the mixture becomes thick and pale. -
Incorporate Flavors:
In a separate small bowl, combine the orange zest and freshly squeezed orange juice. Alternately add this mixture to the egg yolk mixture with the cake flour, beating until well blended. -
Whip Egg Whites:
Wash and dry the beaters thoroughly. In another large mixing bowl, combine the egg whites, cream of tartar, and salt. Beat until soft peaks begin to form. Gradually add the remaining 2/3 cup of granulated sugar, continuing to beat until stiff peaks form. -
Combine Batter:
Gently fold the whipped egg whites into the yolk mixture until fully incorporated. Be careful not to deflate the batter. -
Bake the Cake:
Scrape the batter into an ungreased 10-inch tube pan. Smooth the top with a spatula. Bake in the preheated oven for approximately 1 hour and 10 minutes, or until a cake tester inserted into the center comes out clean. -
Cooling Process:
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Afterward, carefully invert the cake onto a wire rack to cool completely. -
Frosting the Cake:
Once the cake has cooled, frost the top and sides generously with Creamy Orange Frosting. For best results, allow the frosted cake to stand for at least 1 hour before serving, allowing the flavors to meld beautifully.
Enjoy your Sunshine Chiffon Cake with Creamy Orange Frosting! 🍰🍊
