Orange Chiffon Cake - Better Batter Gluten Free Flour

Orange Chiffon Cake

Citrus-flavored desserts like this spin on angel food cake are quite a treat on a hot, summer day. Top slices with a small scoop of vanilla ice cream and a drizzle of orange glaze. We added sliced strawberries as a garnish too – so good!

orange chiffon cake

Ingredients

  • 6 Tbl frozen orange juice concentrate
  • 1/2 c water
  • 7 large eggs, separated into yolks and whites
  • 1 additional egg white
  • 1/2 c cooking oil (I used vegetable oil)
  • Zest of one fresh orange, plus reserve the juice from that orange for a quick glaze/sauce
  • 1 1/2 tsp vanilla
  • 2 c (8 oz) Better Batter All-Purpose Flour
  • 1 1/2 c granulated sugar
  • 1 Tbl baking powder
  • 1 tsp salt
  • 1/2 tsp cream of tartar
  • 1 1/4 c Better Batter Corn-Free Powdered Sugar
  • store-bought GF vanilla ice cream

You will also need a 10-inch tube/Angel food cake pan, parchment paper, and aluminum foil for this recipe.

Instructions

Preheat and prepare. Preheat the oven to 325 degrees. Line the bottom of the tube pan with parchment by cutting a circle to fit the bottom then removing a small circle in the center where the tube goes. Do not grease or spray the pan. Set aside.

Separate the eggs. Crack the eggs and separate the yolks from the whites – whites can go into the bowl of a stand mixer or a bowl large enough to accommodate whipping the whites. There will be 8 egg whites and 7 egg yolks used in this recipe.

Mix the wet ingredients. In a small bowl mix together the orange juice concentrate and 1/2 c water. Whisk in the egg yolks, oil, orange zest, and vanilla. Set aside.

Mix the dry ingredients. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the wet ingredients and blend until smooth.

Whip the egg whites. In the bowl of a stand mixer, or using another large bowl and a handheld electric mixer, whip the egg whites and cream of tartar on medium-high speed until stuff, about 3-5 minutes. Scoop 1/3 of the whipped egg whites into the cake batter and use a large spatula to gently fold the egg whites into the batter. Add the remaining egg whites and gently fold, taking care to not deflate the egg whites.

Bake. Pour the batter into the prepared pan and bake for 50-60 minutes, rotating the pan halfway through making time. I also gently tented my cake at the 30 minute mark to prevent overbrowning. The top will be golden brown and the cake will spring back when touched. Remove from the oven and carefully invert the pan over a wire cooling rack, cooling the cake in the pan upside down until cool. Gently run a knife between the outside edge of the cooled cake and remove from pan; peeling back the parchment liner.

Make the glaze. In a small bowl combine the juice from one orange and powdered sugar. Spoon over the cooled cake and over top of a small scoop of ice cream at serving time. Make serves 10+.

 

Adapted from Country Living.

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