Orange Chiffon Bundt Cake
December 1, 2020
Is baking a family holiday tradition in your family? This National Bundt Cake Day is the perfect excuse to get out those baking pans to fill your homes with the incredible smells of delicious baked goods!
This year we asked our fans to give us their most loved family Bundt Cake recipe for a special recipe feature! A huge thank you to Raymond Rieger and his family for sharing their Orange Chiffon Bundt Cake recipe, it looks delicious!
Orange Chiffon Bundt Cake Ingredients
2 1/4 c. cake flour (not self-rising)
1 c. sugar
1 tbsp. baking powder
1/2 tsp. salt
1 tbsp. freshly grated Orange Zest
1/2 c. fresh orange juice
3 yolks of 3 large eggs
1/2 c. extra-virgin olive oil
4 whites of 4 large eggs (save extra yolk for another use)
4 c. fresh fruit salad Decoration: confectioners’ sugar
1. Heat oven to 325°F. Coat a 10-cup (8 3⁄4-in.) nonstick Bundt pan with olive oil or cooking spray.
2. Put flour, the 1 1⁄3 cups sugar, the baking powder and salt in a large bowl; stir to mix well. Make a hollow in the center and in it put the orange zest and juice, the 3 yolks and the oil.
3. In a large bowl, beat egg whites with mixer on high speed until foamy. Gradually beat in the 2 tbsp sugar. Continue beating until stiff peaks form when beaters are lifted.
4. Using same beaters, beat flour mixture on low speed one minute, incorporating the juice, yolks and oil. Gently fold into beaten whites. Scrape into prepared pan.
5. Bake 40 minutes, or until a wooden pick inserted in center of cake comes out clean (cake will rise to top of pan). Place pan on a wire rack to cool 5 minutes.
6. Loosen cake around edge with a thin metal spatula. Unmold onto rack; let cool completely. Sprinkle cake with confectioners' sugar shortly before serving. Serve with fruit salad.