Orange Chiffon Cake

Ingredients

• 2 tablespoons orange zest – finely grated
• 0.75 cup orange juice – freshly squeezed
• 1 cup granulated sugar
• 2 cups cake flour
• 1 tablespoon baking powder
• 0.5 teaspoon salt
• 7 large egg yolks
• 1 teaspoon vanilla extract
• 0.5 cup vegetable oil
• 7 large egg whites
• 0.5 teaspoon cream of tartar
• 0.5 cup granulated sugar
• confectioners' sugar – for dusting (for serving)

Instructions

1. Preheat the oven to 325°F (165°C). Have an ungreased 10-inch tube (angel food) pan ready; do not line or grease it. Wash and dry the oranges, then finely grate zest to make 2 tablespoons and squeeze 3/4 cup juice.
2. In a large bowl, whisk together the cake flour, 1 cup granulated sugar, baking powder, and salt until well combined; whisk for 30 seconds to aerate (or sift together).
3. Make a well in the dry ingredients. Add the egg yolks, orange juice, vegetable oil, orange zest, and vanilla. Whisk until the batter is very smooth and thick, 1–2 minutes.
4. In a separate, clean, grease-free bowl, beat the egg whites with the cream of tartar on medium speed until foamy, about 1 minute. Gradually add the remaining 1/2 cup granulated sugar while beating, then increase to medium-high and whip to stiff, glossy peaks, 3–5 minutes total.
5. Fold one-third of the whipped egg whites into the batter to loosen it. Gently fold in the remaining whites in two additions just until no white streaks remain; avoid deflating.
6. Pour the batter into the ungreased tube pan. Smooth the top and run a thin knife or skewer through the batter to pop any large air pockets.
7. Bake until the top springs back when lightly touched and a skewer inserted near the center comes out clean, 55–65 minutes.
8. Immediately invert the pan onto its feet or over a heatproof bottle. Cool completely, 2–3 hours.
9. To unmold, run a thin knife around the outside edge and the center tube. Lift out the inner sleeve, then run the knife under the cake to release the bottom. Transfer to a serving plate, dust with confectioners' sugar (for serving), slice with a serrated knife, and serve.