Cakes

Orange Chiffon Cake

Looking at the images of an Orange Chiffon Cake, one could mistakenly think that it is an Angel Food Cake. Both types of cake have this tall circular shape, and they do have this distinct hole in the center. But take note that chiffon cake contains both egg whites and yolks, plus baking powder, orange juice, and oil.

The liquid fat is what gives this delightful dessert that moist and tender crumb. It is also what keeps the cake soft even after it is refrigerated.

Chiffon cakes are excellent snacks, and they certainly can be delightful desserts at the same time. With the delicate orange flavor, there is no doubt that your guests will be impressed. You can serve it as is or with some orange twists. But if you want to give it an over-the-top look, I highly recommend topping it with a delicious orange glaze.

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Orange Chiffon Cake


  • Author: Myles
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 10 servings 1x

Description

This chiffon cake with a delicate orange flavor is a perfect way to round out a rich meal. You can serve it on its own, or better yet, consider adding an orange glaze, which will definitely make your dessert more enticing.


Scale

Ingredients

Cake:

2 1/4 c. cake flour

1 1/2 c. sugar

2 tsp. baking powder

1/2 tsp. salt

8 large eggs (at room temperature)

1 egg white (at room temperature)

1/2 c. vegetable oil

3/4 c. fresh orange juice

3 tbsp. grated orange zest

1 tsp. vanilla extract

1 tsp. cream of tartar

Glaze:

1/2 c. fresh orange juice

1 pound confectioner’s sugar (sifted)


Instructions

  1. Preheat oven to 325 degrees Fahrenheit.
  2. Sift flour, 3/4 cup of sugar, salt, and baking powder.
  3. Separate egg whites.
  4. Whisk yolks, juice, oil, zest, and vanilla. Add oil mixture into flour mixture.
  5. Beat egg whites until frothy and then add cream of tartar. Be sure to beat until firm. Beat in 3/4 cup of sugar, about 1 tablespoon at a time, until peaks form.
  6. Fold about 1/4 of the egg whites into the batter and then add the remaining whites.
  7. Pour the mixture into an ungreased 10-inch tube pan.
  8. Bake for about 1 hour and 10 minutes or until a tester comes out clean.
  9. Invert the pan over the neck of a bottle to allow it to cool.
  10. Once the cake is cool enough, run a knife around the edges. Remove the cake and place it on a rack.

Glaze:

  1. Combine juice with the sugar and then drizzle over top of the cake and down sides.
  2. Serve.

Notes

  • You can skip the glaze if you wish to.

Like I said earlier, this Orange Chiffon Cake is good on its own. You simply have to pair it with a cup of hot coffee or perhaps tea. But to make this treat more delightful, I suggest serving it with orange glaze and some zests as well so it will be more presentable. You can also serve it with a scoop of vanilla ice cream on the side.

As you can see, making this chiffon cake is very easy. It is simple, but its simplicity will certainly impress everybody at the dinner table.