03 November 2022

Orange Chiffon Cake - and ThermoWorks Silicone Tools Giveaway

Orange Chiffon Cake - and ThermoWorks Silicone Tools Giveaway / www.delightfulrepast.com

The Orange Chiffon Cake

Orange Chiffon Cake is the most refreshing of cakes and so light it practically floats off the plate! If you're new to chiffon cakes, they are like angel food cakes, but made more luscious by the addition of oil and egg yolks.

Chiffon cakes typically, and originally, are made with vegetable oil and cake flour, two things I don't keep in my kitchen. So I started experimenting with using extra virgin olive oil (a fruity rather than peppery one) and my usual organic unbleached all-purpose flour and came up with this delightful cloud of a cake.

Here are three of my other cakes made with olive oil, in case you'd like to try them: Olive Oil Apple Cake, Olive Oil Carrot Cake, Olive Oil Fig Cake. If you're in the mood for chiffon, try my Vanilla Chiffon Cupcakes; but do make them with a fruity extra virgin olive oil instead of the organic canola oil I used for chiffon cakes back then.

If you have a 7-inch (18 cm) angel food cake pan that is not nonstick, use it. I have this very useful multipurpose 3-inch deep 7-inch diameter round pan and turn it into a tube pan any time I need to with this Ateco Stainless Steel 2x3-Inches-High Round Form that turns any pan into a tube pan. Just center it in the pan and fill in the batter around it. 

Another thing I love about chiffon cakes is that, when you're making cakes with a filling or frosting that must be refrigerated, chiffon cake is fine straight out of the refrigerator; but butter cake needs to be brought to room temperature for the proper texture. 

The ThermoWorks Hi-Temp Silicone Tools

I've tried dozens of spatulas over the years (as you may know, I have a serious gadget habit), and thought I'd found the ultimate one 8 years ago. But when ThermoWorks came out with theirs I could see that its shape would likely solve the only problem I had with my old favorite. So I had to try it. And it did solve that problem. I have a new favorite and I don't see how it could be improved upon.  

With its rounded side, this spatula scrapes every last drop of batter from my mixing bowls as well. I got the small and the medium and use them both. If you're cooking for a large family or making big quantities of food for whatever reason, you might also want to get the large spatula. And I got the spoonula for making custards and puddings. They're all part of the ThermoWorks Hi-Temp (rated to 600F) Silicone Tools collection, as are the silicone hotpad/trivets you've seen here before. 

See the giveaway info below the recipe. Two winners will be selected!

Orange Chiffon Cake - and ThermoWorks Silicone Tools Giveaway / www.delightfulrepast.com

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Orange Chiffon Cake


(Makes one 7-inch/18 cm tube cake)

3 large eggs, separated while cold, then brought to room temperature (about 1 hour)
3/4 dip-and-sweep cup (3.75 ounces/106 grams) unbleached all-purpose flour
1/8 packed cup (0.5 ounce/14 grams) non-GMO cornstarch
3/4 cup (5.25 ounces/149 grams) sugar, divided
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Finely grated zest of one large orange (about 1 tablespoon)
1/4 teaspoon cream of tartar
1/4 cup (2 fluid ounces/59 ml) extra virgin olive oil
1/4 cup (2 fluid ounces/59 ml) freshly squeezed orange juice
1 teaspoon vanilla extract

1 Separate the cold eggs, putting the whites into a 1.5- to 2-quart mixing bowl and the yolks into a small bowl. Cover and bring to room temperature, about 1 hour.

2 Once the separated eggs are at room temperature, preheat oven to 350F/180C/Gas4. Cut a 7-inch circle of baking parchment paper to fit in the bottom of the pan. Do not grease the pan. 

3 In 2.5- to 3-quart mixing bowl, whisk together flour, cornstarch, 1/2 cup (3.5 ounces/99 grams) of the sugar, baking powder, salt, and orange zest.

4 Add the cream of tartar to the room temperature egg whites in the 1.5- to 2-quart mixing bowl. Using hand mixer on medium speed, beat the egg whites and cream of tartar until nearly at soft peaks stage. On high speed, gradually beat in the remaining 1/4 cup (1.75 ounces/50 grams) sugar until egg whites are stiff enough to hold up in soft peaks but are still glossy and moist. Watching carefully, continue beating until whites just reach stiff peaks but are not dry; set aside.

5 Make a well in the center of the flour mixture and add the egg yolks, olive oil, orange juice, and vanilla extract. Whisk vigorously, or beat with hand mixer on medium speed, until smooth, about one minute.

6 With a silicone spatula*, gently fold the egg whites, a third at a time, into the batter just until blended.

* The ThermoWorks hi-temp silicone spatulas (small or medium—I used the small) are perfect for this. The shape does the best job of scraping the bowl clean. And they are an easy-to-clean one-piece design. 

7 Pour the batter into the prepared pan and gently smooth the top and run a skewer through the batter a few times to break up any large air bubbles. Bake for about 35 to 40 minutes, or until a wooden skewer inserted into the center of the cake comes out clean or cake springs back when pressed gently. Immediately turn the pan upside down over the neck of a wine bottle and leave it there for 30 to 45 minutes.

Orange Chiffon Cake (this photo, cooling a cake in a tube pan on a wine bottle) / www.delightfulrepast.com
Cooling a cake in a tube pan on a wine bottle really works!
Doing this keeps the chiffon cake from settling and losing its light texture.
(That's a ThermoWorks 7-inch Hi-Temp Silicone Hotpad/Trivet on top of the pan
and my favorite timer, ThermoWorks TimeStack, that times four things at once!)

8 To remove the cake from the pan, run a thin-bladed metal spatula around the tube and the inside of the pan. Invert onto serving platter and let cool completely. If you like, make a simple glaze of powdered sugar and orange juice to drizzle over the cake.



ThermoWorks Hi-Temp Silicone Tools Giveaway


This giveaway is open to readers in the US* who are 18 years of age or older. To enter, leave a comment below (one entry per person). Be sure to tell me what color you prefer. Please include your email address in the body of your comment. If your name is drawn and I have no way to contact you, you will be disqualified. Must enter by 11:59 p.m. Eastern time Tuesday November 22.

* If you are outside the US but would like to have this sent to someone you know in the US, go ahead and enter!

Two winners will be chosen by random drawing and be announced here in the comments before noon Eastern time on Thursday November 24. If I don't hear back from the winners of the random drawing by noon Eastern time Saturday November 26, new winner(s) will be selected from the original entrants (those who commented before the giveaway deadline).

Disclosure: ThermoWorks provided the spatulas and spoonula for review purposes and two sets for the giveaway. The views expressed here are entirely my own. I always tell my readers what I really think!

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support.

Jean

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53 comments:

Vee said...

I'm in total agreement about the perfectly shaped spatula. Further, it is one piece so the head is not on a wooden handle. Those can get really grody, I would put my name in for the giveaway, but having one already makes me root for someone else to have the joy. The cake looks scrumptious!

Jean | DelightfulRepast.com said...

Vee, thanks so much. You are too kind, rooting for someone else. 😊 I've never understood those grody two-piece spatulas. 🤢

ellen b. said...

Your description of this cake sounds heavenly. :)

TONY said...

"Orange Chiffon," sounds like the material for a posh dress, Jean. Your photograph makes the cake look like a Michelin starred dessert!!! It looks delicious without even eating it. This post brings up so many questions for me Jean. A "tube pan," balanced on top of a wine bottle? Have I logged on to an alternative universe? Ha! Ha! I have never seen a cake baked like that. How does it work? Are you advertising ( ThermoWorks implements) on your blog now Jean because you are upset with Elon Musk and Twitter? Just wondering.

Lynn said...

Jean, you're making my mouth water! Thank you. Hope you have a wonderful and colorful Fall. Here the trees are bare and soon it'll be time to stay in and try so many of your recipes. Lynn and Precious

Jeanie said...

Wow, Jean. This looks wonderful -- So light and with the olive oil, a nice change. I love the delicate flavor of orange. I just might have to make this one soon!

Jean | DelightfulRepast.com said...

Thanks, Ellen!

Jean | DelightfulRepast.com said...

Thanks so much, Tony. A chiffon cake needs to cool upside down so it doesn't lose its fluff. If you cool it right side up, it will settle and get compacted. Upside down, it keeps its air and height. I've done giveaways all along on the blog, of kitchen things I've been impressed with and use myself and want to introduce to my readers.

Jean | DelightfulRepast.com said...

Lynn, thank you. I hope you will try many of them and come back and tell me how you liked them. Wishing you and Precious a cozy autumn.

Jean | DelightfulRepast.com said...

Thanks, Jeannie. I think you'll have fun with it!

Dee | Grammy's Grid said...

YUM, looks good, reminds me of my grandmother's ♥ baking! Thanks so much for linking up at the Unlimited Link Party 88. Shared. Awesome giveaway too but I don't want to show my email, spam bots will pick it up too fast :)

Rajani Rehana said...

Beautiful blog

Jean | DelightfulRepast.com said...

Thanks, Dee. No worries, I know how to contact you by email.

Jean | DelightfulRepast.com said...

Thank you, Rajani.

Joanne said...

I just made my first angel food cake this fall and now I kind of want to try a chiffon cake! This sounds delicious.

kitty@ Kitty's Kozy Kitchen said...

Your cake looks scrumptious and I imagine, so light and airy! The spatulas look wonderful, Jean!

Jean | DelightfulRepast.com said...

Thanks, Joanne. I love angel food cake, too, but I almost like chiffon cake more!

Jean | DelightfulRepast.com said...

Kitty, thank you. And, yes, the spatulas are really wonderful, I don't think they could be improved!

Gail Is This Mutton? said...

I love your description of a light cloud of a cake! Thanks for linking, Jean

Jean | DelightfulRepast.com said...

Thank you, Gail! Of course, I like heavy cakes, too (well, the ones that are supposed to be heavy anyway!). 😁

Rena said...

sounds delicious.

Rena
www.finewhateverblog.com

Slabs said...

As you, I have a thing about gadgets, BUT this one does seem to me to "take the cake" pun intended, and I have a feeling this is a must-have one.
Email: esme@esmesalon.com
Thank you so much for sharing this awesome recipe at our SSPS Linky and also for the giveaway.

Lorrie said...

I do love a chiffon cake. So light and delicious. A poppy seed version is a favourite around here.
Several years ago I won a set of silicone spatulas and kitchen tools from you, Jean, and they are just wonderful! A different brand than these, I think, but I love them.
Good luck to the winner.

Michele Somerville said...

This looks interesting and delicious. I do still have cake flour in my pantry, can I substitute it for the AP flour and cornstarch?

Jean | DelightfulRepast.com said...

Thanks, Rena!

Jean | DelightfulRepast.com said...

Esme, it does take the cake! 😁 Definitely a must-have for us gadget girls!

Jean | DelightfulRepast.com said...

Thanks, Lorrie! And I'm glad you're enjoying those tools. Now you've got me wondering if I have some poppy seeds on hand!

Jean | DelightfulRepast.com said...

Michele, thanks. Yes, you can use the cake flour instead of the AP and cornstarch.

Lowcarb team member said...

The cake does look delicious.

All the best Jan

Jean | DelightfulRepast.com said...

Thanks, Jan! Happy Autumn!

Tammy said...

I love chiffon cake...so light and airy. This sounds like such a heavenly dessert. Nothing like a cup of tea and a slice of cake.

Jean | DelightfulRepast.com said...

Tammy, thank you so much! I'll be making it again soon.

Dee | Grammy's Grid said...

CONGRATS Jean! Your post is FEATURED at the Unlimited Link Party 89!

Jean | DelightfulRepast.com said...

Thanks so much, Dee!

Suzanne said...

We're new to the world of silicon spatulas, saves on wear and tear on the pans.

Jean | DelightfulRepast.com said...

They sure do, Suzanne! And these do such a great job of scraping all the batter or egg whites or whatever out of a bowl or pan, so there's no waste.

Sherry's Pickings said...

this cake looks lovely. i do love citrus flavours in both sweet and savoury dishes. I have a silicone spatula which i use for everything! so handy. I'm in Aus so not needing to be considered for the spatula :) I like to use EV olive oil in cakes; I like the fruity and spicy taste of it!

Jean | DelightfulRepast.com said...

Thanks so much, Sherry. Yes, extra virgin olive oil adds a wonderful subtle flavor; I think "neutral" oils are highly overrated.

Dee | Grammy's Grid said...

Visiting again to say thanks so much for linking up at the Unlimited Link Party 89. Shared again.

Jean | DelightfulRepast.com said...

Thanks much, Dee!

Phil in the Kitchen said...

This is very much my kind of cake - an absolute treat. For years friends have looked down on my choice of lighter cakes, preferring buttery and sugary versions. But, these days, they seem to be coming round to my way of thinking. Must be a sign of advancing age.

Jean | DelightfulRepast.com said...

Thanks, Phil. I just made some cupcakes and iced them because I was making them for someone else. When I make them for myself, I don't ice them. Too much sugar. Too sweet. A sign of advancing age? Nope. I've been that way all my life!

Marcelle said...

Hi Jean! This cake looks light and delicious! I must admit, I'm new to Chiffon cakes, but I honestly can't wait to try this method and this cake! I've pinned this recipe to my Autumn Bliss board on Pinterest!! I tried to click the link for the give away, but it would not open. That's a really nice set, thanks Jean!!

Jean | DelightfulRepast.com said...

Marcelle, thank you so much! Let me know how the cake turns out for you. As for the giveaway, you're IN! Just needed to leave a comment to enter.

Dee | Grammy's Grid said...

Visiting again to say thanks so much for linking up at Food Friday 8 for Thanksgiving Recipes. Shared again.

Jean | DelightfulRepast.com said...

Thank you, Dee.

Jeff the Chef said...

How absolutely delightful! What great flavors in this cake!

Jean | DelightfulRepast.com said...

Thanks, Jeff. It's my current favorite, making it again this week.

Karen (Back Road Journal) said...

Your orange chiffon cake sounds great. This may sound silly but what keeps the cake from falling out while it cools on the bottle for so long? Karen (Back Road Journal)

Jean | DelightfulRepast.com said...

Thanks, Karen. And that's not a silly question at all! I wondered the same thing the first time I made an angel food cake years ago. That's why you use a pan that is NOT nonstick and do NOT grease the pan. Then when it's cool you turn it right side up and run a thin metal spatula around the edge and around the tube and give it a shake!

Jean | DelightfulRepast.com said...

*Giveaway Winners Announced* - The two winners of the ThermoWorks Hi-Temp Silicone Tools giveaway, by random drawing, are Dee and Joanne. Dee and Joanne, as soon as you send me, delightfulrepast at aol dot com, your color choice, name, and shipping information, the company can ship the package. Congratulations!

If I don't hear from the winners of the random drawing by noon Eastern time Saturday November 26, new winner(s) will be selected from among the original entrants (those who commented before the giveaway deadline).

This was fun! Watch for more giveaways here at Delightful Repast! In the meantime, follow me on Google, Pinterest (@delightfulrepas) and Twitter (@delightfulrepas).

Dee | Grammy's Grid said...

CONGRATS Jean! Your post is FEATURED at Food Friday 9 for Crock Pot and Instant Pot Recipes from the previous linkup for Thanksgiving Recipes!

Jean | DelightfulRepast.com said...

Thanks, Dee! Much appreciated.

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