American · Dessert
Los Angeles chiffon cake
A single wedge of oil-based sponge cake leavened with whipped egg whites, flavored with orange zest and vanilla, finished with a light citrus glaze for a tender, feather-light crumb.
$2
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
410Calories
9.8gProtein
18.1gFat
54.2gCarbs
38.9gSugar
0.6gFiber
365mgSodium
327mgChol
3.4gSat Fat
195mgPotassium
95mgCalcium
1.6mgIron
0.9mcgVitamin B12
12mgVitamin C
Goes well with
Champagne
local
Coffee with Cream
international
vegetarian
sweet-spot
Instructions
1
Prep
Preheat oven to 325F (163C). Separate eggs into two clean bowls. Whisk yolks with oil, orange juice, zest and vanilla.
2
Whisk
Sift cake flour, half the sugar, baking powder and salt over yolks. Whisk until combined with no dry streaks.
3
Whisk
Beat egg whites and cream of tartar until foamy. Add remaining sugar and beat 2–3 minutes to stiff peaks.
4
Fold
Fold one-third whites into yolk mixture. Gently fold in remaining whites in two additions until no streaks remain.
5
Bake
Pour into ungreased ramekin. Bake at 325F (163C) for 22–26 minutes until top springs back when pressed and skewer comes out clean.
6
Chill
Invert onto bottle neck or rack and let hang upside down at room temperature for 45 minutes to set.
7
Finish
Whisk powdered sugar with 1 tsp orange juice until smooth and pourable.
8
Plate
Run a thin knife around cooled cake to release it onto a plate. Drizzle with glaze and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs, separated (100g)
- 1/2 cup60g cake flour
- 4 tbsp56g vegetable oil
- 6 tbsp74g sugar-white, divided
- 4 tbsp56ml fresh orange juice
- 1 tsp1 tsp orange zest
- 1/2 tsp1/2 tsp baking powder
- 1/4 tsp1/4 tsp cream of tartar
- 1/4 tsp1/4 tsp vanilla extract
- 2 pinch2g salt
- 4 tbsp32g powdered sugar
- 2 tsp10ml orange juice, for glaze
