Whole Wheat Orange Chiffon Cake

Instructions:

1. Preheat oven to 350°F. Weigh out all ingredients in separate bowls for efficiency.

2. Whisk together Sugar #1 and egg yolks until the sugar is dissolved. Add in orange juice, vegetable oil, and orange zest. Whisk until fully combined.

3. Sift the whole wheat flour, baking powder, and salt together. Add the dry ingredients to the egg yolk mixture and gently fold with a spatula until just combined. Be careful not to overmix.

4. Make the meringue: In a stand mixer with a whisk attachment, beat the egg whites at speed 4. Gradually add Sugar #2 in three increments. Continue whisking until stiff peaks form — don’t under- or overmix.

5. Combine: Gently fold the meringue into the batter until fully incorporated.

6. Bake: Pour the batter into an ungreased aluminum chiffon cake pan, filling up to 75%. Bake at 350°F for 40–50 minutes.

7. Cool: Immediately after baking, flip the pan upside down to prevent the cake from collapsing. Let it cool for 1 hour before removing it from the pan.