Orange Chiffon Cake

Light as a cloud and gloriously fluffy, you’ll find the scent of citrus floating throughout. It’s a classic, dating back almost a century that offers up not only the hue but the vibrant flavors of orange. After one bite you’ll understand why this luscious dessert is one of the South’s favorite cakes.

Slightly richer than its cousin the Angel Food Cake, it’s said that this recipe dates back to the 1920s.

But unlike Angel Food Cake, chiffon cakes use whole eggs plus vegetable oil that adds a richness to the cake. Cake flour serves as a base, yielding a tender crumb with baking powder for an airy lift. Sweetened with sugar, a generous scoop of fresh orange zest and pure orange and vanilla extracts deliver delightful notes.

Then mountains of sweetened meringue are folded gently into the batter, reminiscent of the cake that provided great inspiration.

All that’s needed is a dusting of powdered sugar and a dollop of whipped cream!

It really is a cake quite worthy of celebrating Spring.

Orange Chiffon Cake

2-½ cups cake flour, measured after sifting

1 tablespoons baking powder

½ teaspoon kosher salt

1-½ cups sugar, divided

½ cup vegetable oil

Zest from 2 large oranges, about 1 tablespoon

½ cup freshly squeezed orange juice

¼ cup water

5 extra-large eggs, room temperature and separated

1 teaspoon pure vanilla extract

½ teaspoon pure orange extract

½ teaspoon cream of tartar

Powdered sugar, whipped cream and orange slices for serving

Preheat your oven to 350-degrees. Using shortening, grease only the bottom of a tube pan, avoiding the sides of the pan.

In a medium mixing bowl, whisk together the cake flour, baking powder, kosher salt and one cup of the sugar.

In a large mixing bowl, combine the flour mixture with the vegetable oil, orange zest and juice, water, egg yolks, vanilla and the orange extract.

Using medium speed, beat until the batter is smooth and well blended, about 2 minutes.

Place the egg whites and the cream of tartar in a separate bowl. Beat on medium-high speed until soft peaks are formed, about 30 to 60 seconds.

Add the remaining sugar and continue beating on medium-high speed until the peaks are stiff and glossy, about 1 minute.

Using a large spatula, gently fold the meringue into the batter about 1/3 of it at a time, taking care not to deflate the meringue.

Pour the batter into the prepared tube pan. Run the spatula through the batter to break up any air bubbles.

Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean and the cake springs back when gently pressed with your finger.

Invert the cake over the neck of a bottle (a wine bottle works great for this) and allow it to cool completely before removing the cake from the pan, about 2 hours. To remove the cake, flip it back over and take a long sharp knife to gently work the cake loose from the sides and then the bottom of the pan.

Sift powdered sugar over the top and garnish with orange slices. Serve with sweetened whipped cream.

Serves 10 to 12.