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.
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Orange Glazed Chiffon Cake
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.
Ingredients
For the cake
- 5 large eggs, separated, room temperature
- 1/2 teaspoon cream of tartar
- 1 and 1/3 cups granulated sugar, plus 2 tablespoons
- 1/2 cup coconut oil
- 1 tablespoon vanilla extract
- 1 and 1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup Almond Breeze Almondmilk Cashewmilk Blend, plain or vanilla
For the glaze
- 1 and 1/2 cups confectioners' sugar
- 3 tablespoons Almond Breeze Almondmilk Cashewmilk Blend, plain or vanilla
- 1 tablespoon orange zest, about 1 orange
Instructions
- 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.
Make the glaze
- Whisk all the ingredients together until smooth.
Nutrition Information:
Yield: 10Amount Per Serving: Calories: 368
Tried this recipe? Rate the recipe below and share your photos on Instagram! Mention @introvertbaker or tag #introvertbaker! Make sure your account is set to public or I won’t see it.
annabelle says
Can I use regular milk, not to fond of almond milk.
Jen Sobjack says
Regular milk should work just fine.
cheryl says
What can I use instead of eggs? I dont eat eggs!
Jen Sobjack says
It’s a bummer that you don’t eat eggs. This recipe requires them.
Ashley | The Recipe Rebel says
It’s hard to beat a good chiffon cake — so light and fresh after a heavy holiday meal! Love the citrus!
Jen says
Chiffon cakes are dreamy!