Orange Glow Chiffon Cake

The only truly traditional Hanukkah dessert is suf ganiyot, a deep-fried jelly doughnut originating from Israel, but I don’t serve them for Hanukkah. After stuffing ourselves with latkes, the last thing any of us wants is a deep-fried doughnut! We prefer far lighter and refreshing fare such as this moist, airy, festive chiffon cake from The Cake Bible.

Preheat the oven to: 325°F.
Baking time: 55 minutes
Cooling time: 1½ hours
room temperature volume ounces grams
sifted cake flour cups (sifted into the cup and leveled off) 8 ounces 225 grams
superfine sugar, divided cups 10.5 ounces 300 grams
baking powder 2 teaspoons 10 grams
salt ½ teaspoon 3.5 grams
safflower oil ½ liquid cup
7 large eggs, separated, + 3 additional whites:
yolks ½ liquid cup 4.5 ounces 130 grams
whites liquid cups 10.5 ounces 300 grams
orange zest, finely grated 2 tablespoons 12 grams
orange juice, freshly squeezed ¾ liquid cup
pure vanilla extract 1 teaspoon 4 grams
cream of tartar teaspoons 4 grams

FINISHED HEIGHT: inches high in the middle

STORE: 3 days at room temperature wrapped airtight, 10 days refrigerated, 2 months frozen.


Preheat the oven to 325°F.

In a large mixing bowl, combine the flour, all but 2 tablespoons of the sugar, the baking powder and salt and beat for 1 minute to mix well. Make a well in the center. Add the oil, egg yolks, orange zest, orange juice and vanilla and beat for 1 minute or until smooth.

In another large mixing bowl, preferably with the whisk beater of a heavy-duty mixer, beat the egg whites until frothy. Add the cream of tartar and beat until soft peaks form when the beater is raised. Beat in the reserved 2 tablespoons of sugar and beat until stiff peaks form when the beater is raised slowly. Gently fold the egg whites into the batter with a large balloon wire whisk, slotted skimmer or large rubber spatula until just blended.

Pour the batter into the tube pan (the batter will come to 1 inch from the top) and bake for 55 minutes or until a cake tester inserted in the center comes out clean and the cake springs back when lightly pressed in the center. Invert the pan, placing the tube opening over the neck of a soda or wine bottle to suspend it well above the counter and cool the cake completely in the pan, about 1½ hours.

Loosen the sides with a long metal spatula and remove the cake and center core of the pan. Dislodge the cake from the bottom and center core with a metal spatula or thin sharp knife. (A wire cake tester works well around the core. To keep the sides attractive, press the spatula well against the sides of the pan.) Invert the cake onto a greased wire rack and reinvert it onto a serving plate.

To serve, sprinkle lightly with powdered sugar if desired and or garnish with fresh flowers. Serve at room temperature or lightly chilled, and cut with a serrated knife.