Zesty Orange Chiffon Cake (Gluten-Free Delight)
Indulge in this light and airy Zesty Orange Chiffon Cake, a delightful dessert that surprises you with its gluten-free goodness! Sourced from the Manitoba Celiac Association's Celi-Yak magazine, this recipe remains a personal favorite for its vibrant flavor and fluffy texture. Made with fresh orange juice and zest, this cake offers a burst of citrus with every bite, making it perfect for special occasions or simply as a comforting treat at home. Enjoy this cake without the worry of gluten while still satisfying your sweet cravings!
1
Servings
163
Calories
10
Ingredients
Ingredients
Egg Whites
4 (separated from yolks)
Cream of Tartar
1/4 teaspoon
Cornstarch
3/4 cup
Baking Powder
2 teaspoons
Salt
1 pinch
Sugar
3/4 cup
Oil
1/4 cup (preferably vegetable or canola)
Egg Yolks
4 (separated from whites)
Orange Rind
1 tablespoon (grated)
Fresh Orange Juice
1/3 cup
Instructions
1
Preheat your oven to 350°F (175°C) and ensure that your angel food cake or bundt pan is ungreased.
2
In a clean mixing bowl, beat the egg whites with cream of tartar until the mixture forms stiff peaks and looks slightly dry.
3
In a separate bowl, combine the cornstarch, baking powder, and salt, mixing well. Create a well in the center.
4
Pour the oil, egg yolks, grated orange rind, and fresh orange juice into the well of the dry ingredients.
5
Using an electric mixer, blend the wet ingredients with the dry until the mixture is smooth (approximately 1 minute).
6
Carefully fold the egg yolk mixture into the whipped egg whites in three parts, ensuring not to deflate the egg whites.
7
Pour the combined batter gently into the prepared pan and smooth the top if necessary.
8
Bake in the preheated oven for 45 minutes or until the cake springs back when lightly touched.
9
Once baked, invert the pan immediately and allow the cake to cool completely in this position before removing it.
Nutrition Information
3g
Fat
31g
Carbs
3.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Zesty Orange Chiffon Cake?
The Zesty Orange Chiffon Cake is a light, airy, and gluten-free dessert featuring a vibrant citrus flavor from fresh orange juice and zest.
Is this recipe gluten-free?
Yes, this recipe is specifically designed as a gluten-free delight, originally sourced from the Manitoba Celiac Association's Celi-Yak magazine.
How many calories are in a serving of this cake?
Each serving of this cake contains 163 calories.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C) before baking.
What type of pan is best for this chiffon cake?
An angel food cake pan or a bundt pan is recommended for this recipe.
Should I grease the pan before pouring the batter?
No, you should ensure that your angel food cake or bundt pan is ungreased for this recipe.
How many ingredients are required for this recipe?
There are 10 ingredients required to make this Zesty Orange Chiffon Cake.
What provides the orange flavor in this cake?
The flavor comes from 1 tablespoon of grated orange rind and 1/3 cup of fresh orange juice.
How do I prepare the egg whites?
Beat the egg whites with cream of tartar in a clean bowl until the mixture forms stiff peaks and looks slightly dry.
What is the purpose of cream of tartar in this recipe?
Cream of tartar is used to help stabilize the egg whites so they form stiff peaks, which is essential for the cake's airy texture.
How should I combine the wet and dry ingredients?
Create a well in the center of the dry ingredients (cornstarch, baking powder, salt) and pour in the oil, yolks, orange rind, and juice, then blend until smooth.
How long should I blend the wet and dry mixture?
You should use an electric mixer to blend the ingredients for approximately 1 minute until smooth.
What is the correct way to incorporate the egg whites?
Carefully fold the egg yolk mixture into the whipped egg whites in three parts, making sure not to deflate the whites.
How long does the cake need to bake?
The cake should bake for 45 minutes or until it springs back when lightly touched.
What is the recommended cooling process?
Once baked, invert the pan immediately and allow the cake to cool completely in that upside-down position before removing it.
How much fat is in one serving?
There are 3 grams of fat in one serving of this cake.
What is the carbohydrate content?
Each serving contains 31 grams of carbohydrates.
How much protein does this cake provide?
This cake provides 3.5 grams of protein per serving.
What type of oil is best for this recipe?
Vegetable or canola oil is preferred for this recipe.
Is this cake suitable for celiac patients?
Yes, it is described as celiac friendly and was featured in a celiac association magazine.
What is the texture of the cake?
The cake has a light, fluffy, and airy texture typical of traditional chiffon cakes.
Can I use cornstarch instead of flour?
Yes, this recipe specifically uses 3/4 cup of cornstarch as the base instead of wheat flour to keep it gluten-free.
How many egg yolks are used?
The recipe calls for 4 egg yolks, separated from the whites.
How many egg whites are used?
The recipe requires 4 egg whites, beaten to stiff peaks.
Is there any sugar in this recipe?
Yes, the recipe includes 3/4 cup of sugar.
What is the serving size for this recipe?
The recipe data specifies 1 serving, though it is a full-sized cake.
Does this cake contain salt?
Yes, it contains one pinch of salt.
How much baking powder is needed?
You will need 2 teaspoons of baking powder.
What are the tags associated with this recipe?
Tags include gluten-free, dessert, chiffon cake, orange cake, citrus, and celiac friendly.
When is it best to serve this cake?
It is perfect for special occasions or as a comforting treat at home for those with sweet cravings.