Orange Chiffon Bundt Cake
Is it even summer? In Colorado we’ve been having a ton of rainy, cloudy days lately, and it hardly seems like the middle of July.
I’ve had a particularly rough week myself, right in line with the rainy weather. But what DOESN’T cake fix?
Because of that, we needed a little pick-me-up in my house this week- this Orange Chiffon Cake was the perfect choice. Oranges seem like such a summery, bright fruit to me, and even just a lightly-flavored dish like this one, you’ll get that pop of flavor.
This cake starts with a dense, smooth batter with subtle hints of orange zest, extract, and juice. Then, by folding in the egg whites, the cake gets a lift, and the result is a silky, lightly sweet cake that you’ll love for dessert any night, or even as a breakfast cake. I mean… if you’re like me, all cake becomes breakfast cake the next day, but you get the idea.
I have previously had trouble getting cakes out of pans, particularly bundt pans, but I recently found the best recipe ever. It’s a pan release mixture that is equal parts flour, shortening, and canola oil, and it’s the stuff of perfect-cake dreams. I originally saw this at Veronica’s Cornucopia. If you bake regularly, make this. You can mix up a batch and just stick in the fridge to use whenever you need it- it works every time!
Here’s the recipe for Orange Chiffon Cake- Enjoy!
- 1 1/4 cups softened butter
- 1 1/4 cups sugar
- 5 eggs, separated
- 1/2 cup sour cream
- 1 tsp. vanilla extract
- 2 tsp. orange extract
- 1/2 cup flour
- 1 1/2 cups plus 2 tbs. self-rising flour
- Pinch of salt
- Zest of 1 orange
- 1/4 cup orange juice
- Zest of 1 lemon
- 1 1/2 cups powdered sugar
- 1/2 cup sour cream
- 1 tsp. orange extract
- 1 tsp. orange juice
- 1 tbsp. honey
- Preheat oven to 350 degrees, and prep your bundt pan
- Beat together butter and sugar until fluffy
- Add the egg yolks, sour cream, and extracts
- Mix together the flours and salt. Mix together the orange zest, lemon zest, and orange juice.
- Add the flour mixture and juice mixture alternately, and mix until combined
- Beat the egg whites until soft peaks form
- Gently fold the egg whites into the batter until incorporated
- Pour into your prepared bundt pan and smooth out. Bake at 350 degrees for 38-45 minutes, or until a cake tester comes out clean
- Combine all ingredients together with a whisk until smooth. Drizzle over the cooled cake for an extra orange flavor!