Are you looking for an indulgent yet light cake option? An Orange Chiffon Cake is perfect if you do not want to be weighed down with decadent, heavy desserts like Coconut Rum Cake or Neopolitan Cupcakes. This Orange Chiffon Cake is light, fluffy, and bursting with orange flavor. And it's made from simple ingredients like eggs, butter, sugar-free sweetener, and gluten-free flour, so it's gluten-free and diabetic-friendly. It is baked until golden brown, then cool in the pan for at least 3 hours. The Orange Chiffon cake is finally slathered with a quick and easy glaze before it's served. This Orange Chiffon Cake is exceptionally delicious and addicting, so share it with your family and friends!
What is the difference between a sponge cake and a chiffon cake?
Chiffon cake is a mashup between a butter cake and a sponge cake. Unlike sponge cakes, chiffon cakes are usually not made with butter or oil. But similar to sponge cakes, chiffon cakes use whipped egg whites to incorporate air into the cake to give a light and fluffy texture.
Can you freeze orange chiffon cake?
Yes, you can freeze orange chiffon cake. Let the cake cool completely, then wrap it tightly with plastic wrap. Next, place the chiffon cake into an airtight container or large Ziploc bag. The orange chiffon cake will last in the freezer for two months.
Can I use butter instead of oil in chiffon cake?
Typically, melted butter can be substituted for oil in cakes. However, chiffon cakes are slightly different, so combining butter and oil might be best. Alternatively, you can replace vegetable oil with another oil. For example, you can use canola oil in place of vegetable oil. However, do not use olive oil as it is too rich and will give the chiffon cake a dense texture.
Why do chiffon cakes sink after baking?
Chiffon cakes can sink for many reasons. You may have used a tube pan with a non-stick coating or greased the cake pan. Always use an ungreased tube pan without a non-stick coating for best results. Your chiffon cake will come right out of the pan once it cools down. Another reason a chiffon cake may sink after baking is if the chiffon cake is not cooled correctly. A Chiffon cake must be cooled upside down quickly to maintain its volume.
Ingredients
1 1/2 cups Sugar-Free Sweetener
1 1/3 cups Gluten-Free All-Purpose Flour
1 tablespoon Baking Powder
1/4 teaspoon Salt
1/2 cup Unsalted Butter, melted
6 large Egg Yolks, room temperature
1/4 cup Almond Milk
1/2 cup Freshly Squeezed Orange Juice
1 tablespoon Orange Zest
1 teaspoon Vanilla Extract
6 large Egg Whites, room temperature
1/2 teaspoon Cream of Tartar
1 cup Brown Sugar-Free Sweetener
3/4 cup Orange Juice
4 tablespoons Unsalted Butter
1 teaspoon Vanilla Extract
Instructions
Preheat the oven to 325 °F.
Whisk the sugar-free sweetener, gluten-free all-purpose flour, baking powder and salt in a large bowl.
Whisk the melted butter, egg yolks, almond milk, orange juice, orange zest, and vanilla extract in a separate medium bowl.
Add the melted butter mixture to the gluten-free flour mixture and mix until smooth.
Place the egg whites and cream of tartar into a stand mixer and beat for 1 minute on low using the whip attachment.
Increase the stand mixer's speed to medium and beat the egg whites for 3 minutes until stiff.
Stir in 1/3 of the egg whites into the orange chiffon cake batter using a plastic spatula.
Next, add the remaining egg whites and fold them into the orange chiffon cake batter.
Pour the chiffon cake batter into an ungreased 16-cup tube pan with prongs. Spread the batter into an even layer using an offset spatula.
Bake the orange chiffon cake for 45–55 minutes until a toothpick or cake tester inserted into the cake comes out clean. Leave the orange chiffon cake in the pan, turn it upside on a wire rack, and let the cake cool completely.
Place the brown sugar-free sweetener, orange juice, butter, and vanilla extract into a small pot and set it over medium-low heat.
Cook the orange glaze for 5 minutes, stirring frequently until the butter melts. Remove the orange glaze from the stove and set it aside.
To remove the orange chiffon cake from the pan, run a paring knife around the perimeter of the tube pan to release it.
Invert the orange chiffon cake onto a cake platter and poke holes into it using a skewer.
Spoon half of the orange glaze over the orange chiffon cake. Let the orange chiffon cake sit for 15–20 minutes until the cake absorbs the glaze.
Serve the orange chiffon cake with the remaining glaze if desired.
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