Light and fluffy cakes are great for when you don’t want anything too heavy for dessert. This Orange Glazed Chiffon Cake is exactly the thing you need.
It’s 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. Doesn’t it look gorgeous? This delicate orange glazed cake will be your new favorite go-to recipe.
This post is sponsored by Almond Breeze Almondmilk.
Orange Glazed Chiffon Cake recipe highlights:
This recipe features Almond Breeze Almond Cashew Milk Blend. It gives a light flavor and yields an extra moist cake. The almond cashew milk is also in the glaze.
The eggs are separated and the whites are whipped to stiff peaks before being added to the batter. This will give the cake a soft airy texture.
Not a fan of orange? That’s okay. Experiment with the glaze. Use lemon zest instead. Or add a splash of vanilla or almond extract.
As you may already know my now, I love Almond Breeze Almondmilk. I try to incorporate into my baking as often as I can. It’s great for folks who are lactose intolerant. It makes me feel good when I make a dessert that everyone can enjoy. You know?
Almond Breeze has so many different flavors of almond milk out now, which means there are a ton of possibilities for flavor blending. You can create anything you want with these almond milks.
When I found out about the latest flavor, almond cashew milk, I couldn’t wait to get my hands on it. I knew immediately I was going to use it in a cake.
The almond cashew milk gets baked right into the cake batter. It offers up a light subtle flavor and leaves the cake ultra soft and fluffy. And, it’s super simple to make.
I skipped the butter and used coconut oil in the batter, making it even lighter. I also separated the eggs and whipped the whites separately. I talk about why I do that in the post for my new favorite cranberry orange upside-down cake.
The glaze is a simple glaze made with powdered sugar, orange zest, and Almond Breeze Almondmilk Cashewmilk Blend. The orange zest adds a bit of brightness to the cake. It certainly cheered up my seasonally depressed tastebuds.
The glaze is more on the runny side and soaks right into the cake making it extra moist. The orange paired so well with the almond cashew milk that’s in the cake. I don’t think it could have turned out any better.
This cake will be a huge hit with anyone who tries it. I’m almost certain of it.