Orange chiffon cake

Orange chiffon cake

 Ingredients:

• For the Cake
• 2 cups (240 grams) all-purpose flour
• 1 1/2 cups (300 grams) granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (120 milliliters) vegetable oil
• 7 large eggs, separated
• 3/4 cup (180 milliliters) freshly squeezed orange juice
• 1 tablespoon orange zest
•  1/2 teaspoon cream of tartar

Instrutions 

Preheat your oven to 325°F (165°C). In a large mixing bowl, whisk together the flour, 1 1/4 cups (250 grams) of the granulated sugar, baking powder, and salt. Make a well in the center and add the vegetable oil, egg yolks, orange juice, and orange zest. Beat the mixture until smooth and well combined.

In a separate mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the remaining 1/4 cup (50 grams) of granulated sugar, beating until stiff peaks form.

Gently fold the egg whites into the cake batter in three additions, mixing until just combined.

Pour the batter into an ungreased 10-inch tube pan. Smooth the top with a spatula.

Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

Invert the pan immediately and let the cake cool completely in the pan.

Once cooled, run a knife around the edges of the pan to loosen the cake and remove it from the pan.