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Orange Chiffon Cake Recipe

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4.2 from 10 reviews

This Orange Chiffon Cake is a light, airy, and flavorful delight perfect for any occasion. Made with freshly squeezed orange juice and zest, it boasts a bright citrus aroma with a soft, fluffy texture from the whipped egg whites. Topped with homemade whipped cream and fresh orange slices, this cake combines a moist crumb with creamy, flavorful toppings for an irresistible dessert.

Ingredients

Dry Ingredients

  • 160 g cake flour
  • 2 teaspoons baking powder
  • 200 g granulated sugar (divided into 150g + 50g)
  • 20 g powdered sugar

Egg Mixtures

  • 8 large eggs (room temperature), separated
  • 1 teaspoon cream of tartar

Flavorings and Liquids

  • 3 tablespoons orange zest (from about 2 oranges)
  • 150 g freshly squeezed orange juice (from about 1.5–2 oranges)
  • 80 g light-tasting oil (e.g., canola oil, avocado oil)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon vanilla extract (for whipped cream)

Toppings

  • 250 g whipping cream or heavy cream (cold)
  • 1 orange (sliced thinly)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
  2. Mix Dry Ingredients: In a small bowl, stir together the cake flour and baking powder. Set this mixture aside for later use.
  3. Separate Eggs: Carefully separate the egg whites and yolks into two large mixing bowls, ensuring no yolk contaminates the whites. Set yolks aside.
  4. Prepare Egg White Meringue: Add cream of tartar to the egg whites. Using an electric hand mixer, beat on low-medium speed until the mixture becomes very frothy, resembling cappuccino foam.
  5. Beat to Stiff Peaks: Gradually add 100g of the granulated sugar to the egg whites, one spoonful at a time, mixing thoroughly in between each addition. Continue beating on medium speed until stiff peaks form. Set aside.
  6. Mix Egg Yolk Mixture: To the egg yolks, add the remaining 50g granulated sugar and briefly mix. Add orange zest, orange juice, oil, and 1 teaspoon vanilla extract, mixing until fully combined.
  7. Sift Dry Ingredients into Egg Yolk Mix: Use a fine mesh sieve to add the flour mixture to the egg yolk mixture. Mix on low speed until smooth and combined.
  8. Fold Meringue into Batter: Add one-third of the egg white meringue to the egg yolk batter and gently fold together using a spatula until mostly combined. Then fold in the remaining meringue carefully until no streaks remain and the batter is fluffy.
  9. Fill Tube Pan: Pour the batter into an ungreased 10-inch tube pan. Lift and drop the pan on the counter a few times to remove large air bubbles.
  10. Bake: Bake in the preheated oven for 35-40 minutes or until the top is golden brown and a skewer inserted comes out clean.
  11. Cool Upside Down: After baking, immediately invert the pan and let it cool completely upside down to maintain the cake’s airy structure. Ensure good airflow underneath using the pan’s feet or a wire rack.
  12. Release Cake: Once cool, run an offset spatula or skewer around the edges to loosen the cake from the pan. Hold the central tube column to lift the cake out, then loosen the bottom and invert onto a serving plate.
  13. Prepare Whipped Cream: In a medium bowl, add cold whipping cream, powdered sugar, and 1/2 teaspoon vanilla extract. Beat with a hand mixer or whisk until firm peaks form. Transfer to a piping bag and snip the tip.
  14. Decorate Cake: Pipe whipped cream generously on top of the cake. Arrange thin orange slices on the cream and sprinkle with additional orange zest if desired.
  15. Serve: Slice the cake and serve immediately or chill in the refrigerator for 1-2 hours to set the whipped cream before serving.

Notes

  • Do not grease the tube pan; the batter needs to cling to the sides to rise properly.
  • Use room temperature eggs to achieve more volume when whipping whites.
  • Be gentle while folding to preserve the airiness of the meringue.
  • Inverting the cake while cooling prevents shrinkage and collapsing.
  • Fresh orange juice and zest add the best flavor, avoid store-bought juice if possible.
  • Chilling the cake after decoration helps the whipped cream set fully for cleaner slices.

Find it online: https://bitezly.com/orange-chiffon-cake-recipe/