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Rhubarb Orange Chiffon Cake
Tangy rhubarb meets zesty orange in this airy chiffon cake that’s bursting with sweet flavors and a hint of citrus zest!
Ingredients:
– 2 cups (240g) all-purpose flour
– 1 1/2 cups (300g) granulated sugar
– 1 tbsp baking powder
– 1/2 tsp salt
– 1/2 cup (120ml) vegetable oil
– 7 large egg yolks
– 3/4 cup (180ml) fresh orange juice
– Zest of 1 orange
– 1 cup (240g) rhubarb, diced
– 7 large egg whites
– 1/2 tsp cream of tartar
Directions:
1. Preheat oven to 325°F (165°C). Line the bottom of an ungreased tube pan.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Make a well in the center and add oil, egg yolks, orange juice, and orange zest. Mix until smooth.
4. Fold in diced rhubarb gently.
5. In a separate bowl, beat egg whites and cream of tartar until stiff peaks form.
6. Gently fold the egg whites into the batter until no white streaks remain.
7. Pour the batter into the tube pan and smooth the top.
8. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
9. Invert the pan and let cool completely before removing the cake.
Prep Time: 20 minutes | Baking Time: 55-60 minutes | Total Time: 1 hour 30 minutes | Calories: ~290 per serving | Servings: 12 | Storage Tips: Store in an airtight container in the refrigerator for up to 3 days.
#RhubarbLove #CitrusDelight #ChiffonPerfection 🍊🍰🌿