Orange Glazed Chiffon Cake

Orange Glazed Chiffon Cake

  • Prepare: 20M
  • Cook: 50M
  • Total: 1H 10M
Orange Glazed Chiffon Cake

Orange Glazed Chiffon Cake

Ingredients

  • Refrigerated

    • 5 Eggs, large
  • Baking & Spices

    • 1 1/3 cups All-purpose flour
    • 15/16 cup Almond breeze almondmilk cashewmilk blend (plain or vanilla
    • 2 tsp Baking powder
    • 1 1/2 cups Confectioners' sugar
    • 1/2 tsp Cream of tartar
    • 1 1/3 cups Granulated sugar
    • 1/2 tsp Salt
    • 1 tbsp Vanilla extract
  • Oils & Vinegars

    • 1/2 cup Coconut oil
  • Other

    • 1 tablespoon orange zest (about 1 orange
  • Time
  • Prepare: 20M
  • Cook: 50M
  • Total: 1H 10M

Found on

Description

Official Site

Light and fluffy cakes are great for when you dont want anything too heavy for dessert. This Orange Glazed Chiffon Cake is exactly the thing you need. Its a simple cake made with Almond Breeze Almondmilk Cashewmilk Blend for a light taste and texture. Over the cake is a generous drizzle of orange glaze. Doesnt it look gorgeous? This delicate orange glazed cake will be your new favorite go-to recipe.

Directions

  • Adjust the oven rack to the lower-middle position and preheat the oven to 325ºF.
  • In a large bowl, beat the egg whites and cream of tartar together with an electric mixer on medium speed until foamy. Gradually add the 2 tablespoons of sugar while the mixer is running. Turn the mixer up to high speed and whip the egg whites to stiff peaks. Set aside.
  • In a separate mixing bowl, beat the remaining sugar and coconut oil together with an electric mixer on medium-low speed until well combined, about 3 minutes. Beat in the egg yolks, one at a time, mixing well after each addition. Beat in the vanilla. In a small bowl, combine the flour, baking powder, and salt. Stir with a whisk. Add half of the flour to the sugar mixture. With the mixer running on low speed, pour in the almondmilk cashewmilk. Add the remaining flour and mix until combined. Gently whisk 1/3 of the egg whites into the batter. Using a rubber spatula, gently fold in the remaining egg whites until well combined.
  • Pour the batter into an ungreased 16-cup tube pan and bake for 45 to 50 minutes or until a toothpick inserted into the center comes out with only a few dry crumbs attached.
  • Turn the pan upside down to cool completely. Once cooled, run a knife around the outer edge of the cake to loosen it from the pan. Gently remove the cake by lifting the tube. Run a knife under the bottom of the cake to loosen it and carefully invert the cake onto a serving platter. Drizzle with glaze.
  • Whisk all the ingredients together until smooth.
  • Serves: 10 servings
  • Prepare: PT20M
  • Cook Time: PT50M
  • TotalTime:
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Title:

Orange Glazed Chiffon Cake

Descrition:

Enjoy a light and fluffy dessert with this recipe for Orange Glazed Chiffon Cake. This is one cake that will impress! Dairy free!

Orange Glazed Chiffon Cake

  • Refrigerated

    • 5 Eggs, large
  • Baking & Spices

    • 1 1/3 cups All-purpose flour
    • 15/16 cup Almond breeze almondmilk cashewmilk blend (plain or vanilla
    • 2 tsp Baking powder
    • 1 1/2 cups Confectioners' sugar
    • 1/2 tsp Cream of tartar
    • 1 1/3 cups Granulated sugar
    • 1/2 tsp Salt
    • 1 tbsp Vanilla extract
  • Oils & Vinegars

    • 1/2 cup Coconut oil
  • Other

    • 1 tablespoon orange zest (about 1 orange

The first person this recipe

bakedbyanintrovert.com

bakedbyanintrovert.com

480 0

Found on bakedbyanintrovert.com

Baked by an Introvert

Orange Glazed Chiffon Cake

Enjoy a light and fluffy dessert with this recipe for Orange Glazed Chiffon Cake. This is one cake that will impress! Dairy free!