Dessert: Corn Flour and Orange Blossom Chiffon Cake Recipe | MyRecipes

Recipe by Alice Medrich If cornbread were transformed into a sweet, moist, fluffy golden cake, this would be it," says Medrich. She tops it here with whipped cream and crème fraîche, and curls of candied orange zest, but she likes it plain too. You'll ne

This recipe includes superfoods such as:

Lemon, Honey

Health benefits of Corn Flour and Orange Blossom Chiffon Cake Recipe | MyRecipes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Honey, often hailed as a superfood, possesses a wealth of nutritional benefits that make it a valuable addition to a balanced diet. With a glycemic index (GI) of 55 for one tablespoon, honey is considered a moderate GI food. This means it does not spike blood sugar levels as high or as quickly as high-GI foods, making it a better choice for maintaining steady energy levels and supporting overall health.

Rich in antioxidants, including phenolic acids and flavonoids, honey offers protective benefits against oxidative stress and inflammation. These antioxidants can help combat the damage caused by free radicals, which are linked to chronic conditions such as heart disease and cancer. Furthermore, the natural sugars in honey can provide a quick energy boost, making it an excellent option for a pre-workout snack or a natural sweetener in beverages and meals.

Honey's benefits extend beyond its nutritional profile. Its antimicrobial properties make it a natural remedy for wounds and burns, promoting healing by providing a moist environment and acting as a barrier to infection. Additionally, honey has been used for centuries to soothe sore throats and coughs, thanks to its ability to coat the throat and reduce irritation.

However, it's important to consume honey in moderation. While it is a healthier alternative to refined sugar, it is still a form of sugar and can contribute to weight gain and other health issues if consumed in large amounts. For individuals with diabetes or those monitoring their blood sugar levels, it's crucial to account for honey's GI and its effects on blood sugar.

Choosing raw, unprocessed honey can also maximize its health benefits. Raw honey is more likely to retain its antioxidants and other beneficial compounds that can be lost during processing. Incorporating honey into your diet can be as simple as adding it to yogurt, drizzling it over oatmeal, or blending it into smoothies. Its natural sweetness and health-promoting properties make honey a superfood worth including in a healthy, balanced diet.

Ingredients

1 cup (200 g) sugar, divided
1 cup (120 g) corn flour
1/2 cup (80 g) white rice flour
2 teaspoons baking powder
1 teaspoon salt
5 large egg yolks
1/2 cup flavorless vegetable oil, such as corn or safflower
1 or 2 organic or unsprayed oranges
8 large egg whites, at room temperature
1/2 teaspoon cream of tartar
3 tablespoons lemon juice
1/2 cup (6 oz.) light, floral honey, such as orange blossom
Generous 1 tsp. orange-flower water*
Whipped Cream and Crème Fraîche (optional)
Candied Orange Zest (optional)

Instructions

Put sugar into a large mixing bowl, then set aside 1/4 cup. "You need a really big bowl to give you enough room, later, to fold the batter without deflating it." Weigh in or add corn and rice flours to bowl. Add baking powder and salt, then egg yolks, oil, and 1/2 cup water. Add zest of 1 orange and whisk to blend thoroughly. Set batter aside 15 minutes to hydrate corn flour.
Meanwhile, position a rack in lower third of oven and preheat oven to 325 °.
Combine egg whites and cream of tartar in bowl of a stand mixer. Using whisk attachment, beat whites on medium-high until they're creamy white and the beater leaves tracks. Slowly sprinkle in remaining 1/4 cup sugar, beating on high speed just until egg whites hold a firm peak when you lift the beater (they should not be dry). "If you're in doubt, think about the egg whites as balloons. The more beaten and expanded they are, the more likely they are to break in the oven (since the heat will expand them even more). Underbeating is better than overbeating."
Scrape half of egg whites onto corn-flour batter and fold in until they are partially blended, using this gentle technique to keep from deflating the whites: "Cut down the center with your spatula, scrape under the batter and up the sides of the bowl, and then lift the batter and let it drop over on itself." Fold in remaining egg whites just until batter looks blended. Scrape batter into a 10-in. (10 to 12 cup) tube pan with removable bottom (ungreased) and spread evenly. "An ungreased tube pan lets the batter climb the sides."
Bake until top of cake is golden brown and a toothpick inserted into the center comes out clean, 45 to 50 minutes.
Meanwhile, squeeze enough orange juice to measure 6 tbsp. In a small bowl, stir orange juice, lemon juice, honey, and orange-flower water together.
When the cake is done, set the pan on a rack. Immediately slide a very thin spatula around sides of pan, and a thin skewer around center tube, to detach them. Poke cake all over with skewer and slowly spoon orange mixture over cake, letting it sink into holes and run over the sides. Let cake finish cooling in pan.
To remove cake from pan, lift tube, then slide a thin spatula between cake and removable bottom, pressing against the bottom to avoid tearing cake. Lift cake off bottom: Cut a manila folder in half crosswise, then slide on either side of cake between pan bottom and cake. Or, use two metal bench scrapers. Slide your hands underneath the folders or scrapers, and lift cake off tube to a serving platter. Top with whipped cream topping and candied orange zest, and slice with a serrated knife.
*Find orange-flower water at well-stocked grocery stores and online.
Make ahead: At least 3 days at room temperature, still in pan and wrapped as airtight as possible; up to 3 months frozen, removed from pan and wrapped well. Bring to room temperature before serving.
Note: Nutritional analysis is per slice (1/12th of cake).
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