Orange Chiffon Cake

Bake one to eat now and one to pull out when unexpected guests stop by for tea.

  • Prep time: 15 min
  • Makes: 16 servings
  • Cook time: 45-55 min

Nutritional Information

PER SERVING (1 slice or 1/8th loaf)

  • Calories
    .
    228
  • Fat
    .
    8 g
  • Saturated Fat
    .
    1 g
  • Cholesterol
    .
    5 mg
  • Carbohydrates
    .
    35 g
  • Fibre
    .
    1 g
  • Sugars
    .
    20 g
  • Protein
    .
    4 g
  • Sodium
    .
    237 mg
  • Potassium*
    .
    89 mg
  • Calcium
    .
    8 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

Ingredients

2 1/4 cup / 550 ml cake and pastry flour
1 1/2 cup / 375 ml granulated sugar
1 tbsp / 15 ml baking powder
1 tsp / 5 ml salt
2 tbsp / 30 ml grated orange rind
3/4 cup / 175 ml orange juice
1/2 cup / 125 g Naturegg Omega Plus cracked eggs, well shaken
1/2 cup / 125 ml vegetable oil
1 tsp / 5 ml vanilla
1 cup / 250 g Naturegg Simply Egg Whites cracked egg whites, well shaken
1/2 tsp / 2 ml cream of tartar
1/2 cup / 125 ml icing sugar

Directions

  1. Preheat oven to 350°F (180°C). Stir flour, 1 cup (250 mL) sugar, baking powder and salt in large bowl. Make a well in the centre. Add the orange zest, orange juice, liquid eggs, oil and vanilla; beat until smooth with wooden spoon.

  2. In large mixer bowl, beat liquid egg whites and cream of tartar until soft peaks form. Gradually add remaining 1/2 cup (125 mL) sugar and beat until stiff but not dry. In two stages, gently fold the egg white mixture into the flour mixture. Pour into 2, ungreased 8 1/2 x 4 1/2 (1.5 L) loaf pans.

  3. Bake for 45 minutes or until top springs back when lightly touched. Cool completely on a rack. Run a thin knife around the edge and remove cake from pan; sprinkle with icing sugar. Serves 16.

Tips

  1. For a simple glaze, blend 1 cup (250 mL) icing sugar with 1 tbsp (15 mL) each melted butter and orange juice until smooth. Drizzle over cake.

  2. To freeze, transfer completely cooled cake to a freezer bag and remove all the air. Reserve in the freezer for up to 1 month.

This recipe was made with:

Naturegg Omega Plus

Lower in cholesterol and fat than regular eggs.

Learn More

Tips: Whipping

Use a "non-reactive bowl" such as stainless steel or glass or when whipping egg whites.

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