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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


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.




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


1/2 c. fresh orange juice

1 pound confectioner’s sugar (sifted)


  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.


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


  • You can skip the glaze if you wish to.
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