Chiffon cake orange and chocolate

Name: Chiffon cake orange and chocolate
Prep time: 35 min
Cook time: 50 min
Total time: 85 min
Yield: 8
Ingredients: Sugar superfine 1 ½ cup; Type 00 flour 2.3 cups; Water ¾ cup; Sunflower seed oil ½ cup; Dark chocolate chips 3.5 oz; Eggs large 6; Orange peel untreated 2; Vanilla bean 1; Baking powder 3 ½ tsp; Cream of tartar 1 ½ tsp; Fine salt 0.3 tsp; Powdered sugar 2 cups; Orange juice 1; Candied orange to taste

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542

Calories per serving

Vegetarian

Energy Kcal 542
Carbohydrates g 73.4
of which sugars g 45.8
Protein g 10.1
Fats g 23.1
of which saturated fat g 5.6
Fiber g 2
Cholesterol mg 153
Sodium mg 161

Difficulty: Easy
Prep time: 35 min
Cook time: 50 min
Serving: 8
Cost: Low

PRESENTATION

Chiffon cake arancia e cioccolato is this classic American dessert that, honestly, people really really love to see on the table. It's known for being super soft and moist. Pretty much like biting into a cloud. The real magic here? Every bite gives you a burst of orange aroma. Seriously good. The chiffon cake arancia e cioccolato isn't just your regular sponge cake; it's taller, airier—almost like a dream. And those chocolate chips? They add a tasty surprise that blends that arancia e cioccolato combo in a way that feels a bit fancy but still totally comforting.

And look, people often top it with a sweet orange glaze, which, to be honest, just soaks into the cake, making it even more tender. Hard to resist. Some versions? They really step it up with candied orange peels, which is awesome, adding a touch of elegance and a hit of sweet citrus flavor. So here's the thing: this dessert is perfect for gatherings or when you want something impressive yet not too heavy. The torta soffice arancia e cioccolato is famous for being light and fluffy. It's ideal for those who dig a dolce arancia e cioccolato that's not overly rich. Which is great. It fits right in at brunch or as a weekend treat with coffee.

In some American homes, people compare it to a classic cake, but this one really stands out with that orange scent and chocolate bits. And here's the deal, the glaze, often made with real orange juice, keeps the cake extra moist and adds a tangy kick. The candied orange peels make it look special—almost too pretty to cut—but once you do, those golden slices disappear super fast. For anyone into a ricetta chiffon cake with a twist, this cake brings everything you love about a light, flavorful, and eye-catching dessert. It's a crowd-pleaser, no question, making any occasion feel just a bit more special.

INGREDIENTS

542

Calories per serving

Sugar 1 ½ cup (300 g) - superfine

Type 00 flour 2.3 cups (290 g)

Water ¾ cup (200 ml)

Sunflower seed oil ½ cup (120 ml)

Dark chocolate chips 3.5 oz (100 g)

Eggs 6 - large

Orange peel 2 - untreated

Vanilla bean 1

Baking powder 3 ½ tsp (16 g)

Cream of tartar 1 ½ tsp (8 g)

Fine salt 0.3 tsp (2 g)

For the Orange Glaze: Powdered sugar 2 cups (250 g); Orange juice 1

For Garnishing: Candied orange to taste

Preparation

How to prepare Chiffon cake orange and chocolate

To prepare the chiffon cake, start by sifting the flour into a bowl along with the baking powder. Then add the superfine sugar 1 and salt 2. In another bowl, pour the egg yolks and set aside the egg whites. Add the vegetable oil 3,

then add the room temperature water 4 and mix with a whisk. Then slit a vanilla bean to extract the seeds with the tip of a knife, to add them to the yolk mixture 5. Grate the zest of two oranges 6.

Whisk the mixture until you obtain a smooth cream 8. Then incorporate it into the dry ingredients (flour, sugar, and baking powder) 8. Mix thoroughly with a whisk until you get a smooth and creamy mixture. Set this batter aside for a moment and proceed to whip the egg whites. Place them in the bowl of a stand mixer 9 (if you don't have a stand mixer, you can use an electric beater).

Start whipping the egg whites. When they become white and soft, add the cream of tartar 10 and continue to whip for a few minutes. When the egg whites are stiff 11, gently transfer them to the egg mixture 12.

Stir with a spatula from top to bottom to avoid deflating the egg whites 13. Then flour the chocolate chips and sift the excess flour, then add them to the mixture 14. Mix and at this point pour the batter into a chiffon cake mold 15 (it's not necessary to grease or flour the mold). We used a mold with a bottom diameter of 9 inches, top diameter of 10 inches, and a height of 4 inches. Then bake the chiffon cake in a preheated static oven at 320°F for 60 minutes (for a convection oven at 300°F for 45-50 minutes), placing the cake on the lower rack. Check the baking with a toothpick.

Once baked 16, turn the mold upside down and place it on the special feet 17 so that the cake gets air, cools down, and detaches from the edges on its own. When the chiffon cake is completely cooled, you will need to detach the top part of the mold: you can help yourself with a thin and sharp knife. Your chiffon cake is ready to be decorated 18.

Then prepare the orange glaze: squeeze the juice of an orange 19 and strain it. In a small bowl, pour the powdered sugar and add the orange juice 20, then mix with a whisk to create a smooth, rather fluid mix without lumps 21.

You can pour the orange glaze onto the ring cake gradually with a teaspoon (22-23) and then decorate to taste with candied orange zest 24: your orange and chocolate chiffon cake is ready to be served!