Orange Chiffon Cake

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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.

Orange chiffon cake

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.

Making this cake is also a great way to learn a new baking technique, as whipping egg whites to stiff peaks is an essential skill for many desserts. Plus, once you’ve mastered this recipe, you can try experimenting with other flavors, like lemon, lime, or grapefruit.

Enjoy this cake as a dessert or with a nice hot cup of coffee or tea, but it’s also versatile enough to be enjoyed any time of day. Serve it for breakfast or brunch as a sweet treat alongside some fresh fruit and yogurt, or enjoy a slice for a mid-afternoon snack.

Ingredients You’ll Need

Ingredients for orange chiffon cake
  • 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:

  1. 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.
  2. 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.
  3. Fine mesh sieve: You will need a fine-mesh sieve to strain the orange juice to remove pulp and seeds.
  4. 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.
  5. Cooling rack: You will need a cooling rack to cool the cake after baking.
  6. Spatula: A rubber spatula is useful for folding the egg whites into the batter and scraping the sides of the mixing bowl.
  7. Zester: A zester is used to extract the zest from the oranges, which adds flavor to the cake.
  8. 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.

How to Make Orange Chiffon Cake

Preheat the oven to 325 F.

Step One: Separate the Eggs

Separate the egg yolks and the egg whites. You will need 6 yolks and 7 egg whites. They need to be at room temperature, so be sure to take them out of the refrigerator at least 30 minutes before you start.

Step Two: Make the Batter

Cake batter

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.

Step Three: Make the Stiff Peaks

Whipping egg white to stiff peaks

Put the egg whites in a separate mixing bowl. 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.

Step Four: Fold in the Egg Whites

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).

Step Five: Bake

The cake ready to go into the oven

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. When a toothpick is inserted and comes out clean, remove the pan from the oven. It will be spongy to the touch.

Step Six: Make the Glaze

While the cake is baking you can mix up the orange glaze for the top. If you’re not into the glaze, you can skip it. The cake is just as good without it. The glaze just adds some extra sweet orange flavor and a bit of crunch.

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.

Step Seven: Cool

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.

Pour the glaze over the top and serve.

» You might be interested in How to Cool a Cake Fast.

Orange chiffon cake

How to Form Stiff Peaks

One of the hardest parts of this recipe, for me at least, is making the stiff peaks egg whites. This is a crucial step for making super fluffy soft cake. So you need to get it right. If you haven’t done this before, it can be daunting, but here are a few tips to make it easier.

  • The eggs need to be at room temperature to reach their full potential, so give them at least 30 minutes on the counter before starting.
  • 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.
  • You’ll know this has happened when the tips stand straight up when you lift the beaters from the egg whites. This will take 4 to 5 minutes total.
  • Recipes often call for adding cream of tartar before beating whites to stiff peaks. If you want to ensure your stiff peaks form without issue, add 1/2 teaspoon (2 grams) cream of tartar. This is optional. I usually don’t have it on hand, so I don’t add it.
Orange chiffon cake

Additional 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.

What is the Difference Between Orange Chiffon & Sponge?

Orange chiffon cake and sponge cake are both light and fluffy cakes, but they differ in their ingredients, texture, and preparation methods.

Sponge cake typically contains flour, sugar, eggs, and baking powder or baking soda. On the other hand, orange chiffon cake also contains oil, egg yolks, and orange juice.

Sponge cake has a fine, even crumb with a light and airy texture. It is often used as a base for layered cakes or as a component of desserts like tiramisu. Orange chiffon cake is more moist and tender due to the addition of oil and orange juice.

Sponge cake is made by whisking eggs and sugar together until they become light and fluffy. Then, the dry ingredients are folded in slowly to create a light and airy batter. Orange chiffon cake requires an extra step of whipping egg whites to stiff peaks and then folding them into the batter to add extra volume.

A slice of orange chiffon cake

Frequently Asked Questions

Can I use bottled orange juice instead of fresh?

Fresh orange juice is recommended for this recipe because it provides the best flavor. However, you can use bottled orange juice if you don’t have fresh.

Can I make this cake ahead of time?

Yes, you can make the cake ahead of time and store it in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Can I freeze the cake?

Yes, you can freeze the cake by wrapping individual slices in plastic wrap and storing them in an airtight container in the freezer. When you’re ready to eat a slice, let it thaw at room temperature for a few hours or defrost it in the microwave.

How do I know when the cake is done?

The cake is done when a toothpick or cake tester inserted into the center of the cake comes out clean.

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Orange chiffon cake

Orange Chiffon Cake

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.
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Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8 Servings
Calories: 321kcal
Author: Laura Lynch

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

Calories: 321kcal | Carbohydrates: 64g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 215mg | Potassium: 189mg | Fiber: 1g | Sugar: 45g | Vitamin A: 285IU | Vitamin C: 19mg | Calcium: 118mg | Iron: 2mg

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