ORANGE CHIFFON GLAZED CAKE
Citrus, here we go!
This recipe is my special favourite as it has eggs that bake a light , airy and fluffy cake. I always buy the fresh juicy oranges and not the canned orange juice as fresh oranges give freshness to the cake and you can smell it from miles away! The best thing about this cake is the delicious aroma that finds home in the kitchen while I bake it. I don’t see this recipe going egg less!
I think this cake can not be finished with out the orange flavoured glaze. To add a little touch to the cake, you can add orange slices on top for decoration.
This cake is best served with morning and evening tea or you can take it with you while travelling for those untimely hunger pangs! Try this decadent cake and let me know if you enjoyed it as much as I did. Do share your creation of this cake.
INGREDIENTS FOR CHIFFON CAKE
6 eggs, large
1 egg white, additional
200 grms all-purpose flour
25 grms corn flour
300 grms castor sugar
1 tbsp baking powder
½ tsp salt
2 tbsp orange zest
120 ml vegetable oil
Juice from 2-3 oranges
INGREDIENTS FOR ORANGE GLAZE
1 ½ cup Confectioners’ sugar
4 tbsp orange juice
½ tbsp. orange zest
2 tbsp unsalted melted butter (optional for thickness)
PROCEDURE FOR ORANGE CHIFFON CAKE
Pre-heat oven to 160C. Grease baking tin with cake spray or oil and dust little flour.
Beat eggs till fluffy.
Incorporate sugar slowly till eggs double in volume.
Pour in orange zest, orange juice and oil. Beat well till just combined.
Add in dry ingredients and mix till just combined. Pour batter in prepared tin and bake till done.
Remove from oven and cool it down before pouring on the glaze.
PROCEDURE FOR ORANGE GLAZE
In a small bowl add confectioners’ sugar, orange juice, orange zest and unsalted melted butter.
Adjust the quantity as per the thickness you want.
Mix till just combined.
Pour the glaze on top of the cake and let it drop from the sides.
Slice oranges and decorate them as per your styling.
Serve as it is or cut slices and serve.