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Orange Chiffon Cake

The delicate orange flavor of this delicious cake is a perfect light dessert after any meal. If you love oranges then you will go crazy for this cake!

Orange Chiffon Cake


6 eggs, separated

2 cups flour

1 1/2 cups sugar

1 tsp salt

1/2 tsp baking soda

1/2 tsp cream of tartar

3/4 cup fresh orange juice

2 tbsp orange zest

1/2 cup canola oil


1/2 cup butter

2 cups powdered sugar

2 to 4 tbsp orange juice

1/2 tbsp orange zest


Let eggs stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, salt and baking soda. In a separate bowl, whisk the egg yolks, orange juice, oil and orange zest. Add wet mixture to dry ingredients. Mix well. In another large bowl, beat egg whites and cream of tartar on high speed until stiff peaks form. Fold into orange cake batter. Gently spoon batter into a n ungreased 10 in., tube pan. Bake in middle rack at 350 degrees for 45 to 50 minutes or until top springs back when lightly touched. Immediately invert pan and cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate. For glaze, melt butter in microwave, add remaining glaze ingredients. Stir until smooth. Pour over top of cake, allowing it to drizzle down sides.

For a video tutorial visit my YouTube channel.

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