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Orange Chiffon Cake is light, fluffy, and incredibly flavorful. The orange juice and zest give it a bright, tangy taste that’s perfect for spring and summer.
» You might also like these Pumpkin Spice Cupcakes and No-Bake Lemon Cheesecake.
The first time I had an Orange Chiffon Cake was in Portugal when I was renting an AirBnB. The host brought us this insanely fluffy, spongy cake that tasted like heaven. At first we balked that we don’t eat dessert, then we proceeded to scarf it all down.
Chiffon cake has a really unique texture, thanks to the egg whites and when you add the orange flavor, it’s just incredibly addictive. The recipe is relatively simple to follow. You’ll be amazed at how light and airy the cake is, and it’s perfect for serving at any gathering or dinner party.
Ingredients You’ll Need
- Large Eggs – Be sure to take the out of the fridge 30 minutes before starting, so they can come up to room temperature.
- All-Purpose Flour – Plain all-purpose flour is ideal for this recipe.
- Fine Sugar – Adds sweetness to the cake and helps to create a light and airy texture.
- Baking Powder – A leavening agent that helps the cake rise and gives it a fluffy texture.
- Orange Zest – Adds a bright and fresh citrus aroma and flavor to the cake.
- Vegetable Oil – Provides moisture to the cake and keeps it tender.
- Freshly Squeezed Orange Juice – Zest the orange all the way, then roll in on your cutting board to loosen the juice and get more liquid out of it when juicing the orange.
- Vanilla Extract
Equipment Needed
To make an orange chiffon cake, you will need the following equipment:
- Mixing bowls: You will need at least two mixing bowls – one for whisking the egg yolks and wet ingredients and another for whipping the egg whites.
- Electric or Stand mixer: You will need an electric mixer to whisk the egg whites to stiff peaks. You can use either a handheld or a stand mixer for this.
- Fine mesh sieve: You will need a fine-mesh sieve to strain the orange juice to remove pulp and seeds.
- Chiffon cake pan: A chiffon cake pan is a tall, round cake pan with a tube in the center. This type of pan helps the cake rise evenly and keeps the center moist. I made my cake in a fluted cake pan to see how it would turn out, because I think more home cooks have a flute pan than a tube pan. And actually it turned out just fine. It was more difficult to get out of the pan without sticking, but that just added character.
- Cooling rack: You will need a cooling rack to cool the cake after baking.
- Spatula: A rubber spatula is useful for folding the egg whites into the batter and scraping the sides of the mixing bowl.
- Zester: A zester is used to extract the zest from the oranges, which adds flavor to the cake.
- Juicer: A juicer or a citrus reamer is used to extract the juice from the oranges, which is also an essential ingredient in the cake.
These are the basic equipment needed to make an orange chiffon cake. However, you may also need measuring cups, measuring spoons, and a kitchen scale to measure the ingredients accurately.
Chiffon Cake Pan
A chiffon cake pan is a tube pan that has high walls and a hole in the center and a drop-out bottom to help easily remove the cake. You need a 10″ pan for this recipe.
Helpful Tips
- Wash the oranges thoroughly before grating to remove impurities. When grating, remove only the orange outer rind, not the white pith, which will add bitterness.
- Once you squeeze the oranges, strain the juice through a fine mesh sieve to remove seeds and pulp.
- Use room temperature eggs for the best results. This will help the eggs to whip up better and create a lighter texture.
- Be careful not to overmix the batter once you add the egg whites. Overmixing can cause the batter to deflate and create a denser cake.
- Let the cake cool completely before slicing. This will help it to set and maintain its structure.
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Orange Chiffon Cake
Ingredients
- 7 large eggs divided
- 1 1/2 cups (188 g) all-purpose flour
- 1 1/2 cups (300 g) fine sugar
- 1 tablespoon (12 g) baking powder
- Zest from 1 orange about 1 1/2 tablespoons
- 1/2 cup (118 ml) vegetable oil
- 3/4 cup (177 ml) freshly squeezed orange juice
- 1 teaspoon (5 ml) of vanilla extract
- 1/2 teaspoon (2 g) cream of tartar
For the glaze:
- 1/2 cup (118 ml) fresh orange juice
- 1/4 cup (30 g) powdered sugar
- 1/2 tablespoon (4 g) cornstarch
Instructions
- Preheat the oven to 325° F.
- Separate the egg yolks and the egg whites. You will need 6 yolks and 7 egg whites.
- In a stand mixer, combine the flour, sugar, baking powder, and orange zest.
- Make a well in the middle and add in the 6 egg yolks, vegetable oil, orange juice, and vanilla extract. Mix on medium until combined.
- Put the egg whites in a separate mixing bowl. You can add the optional cream of tartar to it, which can help form stiff peaks. Turn the mixer to medium speed and beat until soft peaks form, then beat on high until stiff peaks form. You’ve hit stiff peak egg whites when you have glossy peaks that stand straight.
- With a large rubber spatula or wire whisk, gently fold the egg whites (in three additions) into the egg yolk batter just until blended (being careful not to deflate the egg whites).
- Combine thoroughly, making sure there aren’t any white streaks in the batter.
- Pour the batter into an ungreased tube pan (a 10-inch chiffon or angel cake pan).
- Bake for 55 to 60 minutes.
- To make the glaze, combine the orange juice, sugar and cornstarch in a saucepan over medium heat. Cook, stirring constantly, for 3 minutes. Remove from heat and cool completely before using.
- When a toothpick is inserted and comes out clean, remove the pan from the oven. It will be spongy to the touch.
- Immediately turn the pan over onto a cooling rack with the cake still in it.
- Allow it to cool completely, then use a knife around the edges of the pan to free the cake.
- Serve with fresh orange slices and whipped cream, if desired.
Notes
- Wash the oranges thoroughly before grating to remove impurities. When grating, remove only the orange outer rind, not the white pith, which will add bitterness.
- Once you squeeze the oranges, strain the juice through a fine mesh sieve to remove seeds and pulp.
- Use room temperature eggs for the best results. This will help the eggs to whip up better and create a lighter texture.
- Be careful not to overmix the batter once you add the egg whites. Overmixing can cause the batter to deflate and create a denser cake.
- Let the cake cool completely before slicing. This will help it to set and maintain its structure.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.
