Get ready for a burst of sunshine in cake form! This Orange Chiffon Cake is light, fluffy, and full of bright citrus flavor that makes every bite feel like spring — no matter the season. The scent of fresh orange zest fills the kitchen while it bakes, and that golden dome topped with a snowy dusting of powdered sugar looks like something straight out of a bakery window.
THIS POST MAY CONTAIN AFFILIATE LINKS, I MAY EARN A COMMISSION. PLEASE SEE MY Full Disclosure Policy FOR DETAILS. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.
This orange chiffon cake has a special place in my heart. My mom loved chiffon cakes for their soft texture and simple beauty. I can still picture her cooling them upside down on a glass soda bottle — it was her secret trick to keep them tall and airy. I still do the same today, and it brings me right back to those cozy, happy family moments. Whether you’re serving this for Easter, Mother’s Day, or a simple Sunday dessert, this cake feels timeless and comforting.
Table of contents
🧡 About This Recipe
This Orange Chiffon Cake combines the best of both worlds — the richness of a butter cake and the light texture of a sponge cake. The magic comes from whipped egg whites, which give it that signature lift. Fresh orange juice and zest add bright flavor, while a dusting of powdered sugar finishes it off beautifully.
It’s a cake that looks elegant but is surprisingly simple to make. And once you’ve mastered this base, you can easily switch things up — try lemon, lime, or even grapefruit for a fun twist!
Ingredients For Orange Chiffon Cake
For the Cake:
- 2 cups cake flour
- 1 ½ cups granulated sugar (divided)
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup freshly squeezed orange juice
- ½ cup vegetable oil
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 7 large eggs, separated
- ½ teaspoon cream of tartar
For Dusting:
- Powdered sugar, for garnish
Instructions To Make Orange Chiffon Cake
Step 1: Preheat the Oven
Preheat your oven to 325°F (165°C). Leave your tube pan ungreased — chiffon cakes need to cling to the sides to rise properly.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the cake flour, 1 cup of sugar, baking powder, and salt until well combined.
Step 3: Combine Wet Ingredients
In another bowl, whisk together orange juice, oil, orange zest, vanilla extract, and egg yolks. Whisk until smooth and creamy.
Step 4: Make the Batter
Pour the wet mixture into the dry ingredients and whisk until just combined. Be careful not to overmix.
Step 5: Beat the Egg Whites
In a clean, dry bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the remaining ½ cup sugar and continue beating until stiff, glossy peaks form.
Step 6: Fold It All Together
Using a spatula, gently fold the whipped egg whites into the batter in three additions. The key is to keep that air in — this is what makes your chiffon cake so light!
Step 7: Bake
Pour the batter into your ungreased 10-inch tube pan. Bake for 50–60 minutes, or until the cake springs back lightly when touched and a toothpick inserted in the center comes out clean.
Step 8: Cool Upside Down
Immediately invert the cake pan onto a bottle or cooling rack and let it cool completely upside down. This keeps it tall and airy.
Step 9: Dust and Serve
Once cooled, run a knife around the edges to loosen the cake, remove it from the pan, and dust generously with powdered sugar before serving.
🧊 Storage
- Store orange chiffon cake covered at room temperature for up to 3 days.
- Refrigerate up to 5 days or freeze individual slices for up to 2 months.
💡 Tips for a Successful chiffon cake
- Use fresh orange juice — it makes a huge difference in flavor.
- Don’t grease the pan — that’s how chiffon cakes get their height.
- Cool completely upside down — it prevents the cake from collapsing.
Foodie & Griller Apparel
❓ FAQ
Q: Can I use bottled orange juice?
A: Freshly squeezed is best, but bottled juice will work in a pinch. Look for one with no added sugar.
Q: Why didn’t my chiffon cake rise properly?
A: Overmixing or greasing the pan can cause it to deflate. Make sure your egg whites are whipped to stiff peaks.
Q: Can I frost this cake?
A: Absolutely! It’s delicious with a light glaze or whipped cream, but the powdered sugar finish keeps it beautifully simple.
READER FAVORITES:
3 Ingredient Shortbread Cookies
No-Bake Citrus Cheesecake Bars
Orange Chiffon Cake
Ingredients
- 2 cups cake flour
- 1 ½ cups granulated sugar divided
- 1 tbsp baking powder
- ½ tsp salt
- ¾ cup freshly squeezed orange juice
- ½ cup vegetable oil
- 1 tbsp orange zest
- 1 tsp vanilla extract
- 7 large eggs separated
- ½ tsp cream of tartar
- Powdered sugar for garnish
Instructions
- Preheat your oven to 325°F (165°C). Do not grease the pan—this helps the cake rise properly.
- In a large bowl, whisk together flour, 1 cup sugar, baking powder, and salt.
- In another bowl, whisk together orange juice, oil, orange zest, vanilla, and egg yolks until smooth.
- Pour wet ingredients into the dry mixture and whisk until just combined.
- In a clean bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add remaining ½ cup sugar and continue beating until stiff peaks form.
- Gently fold the whipped egg whites into the batter using a spatula in three additions, being careful not to deflate the mixture.
- Pour batter into an ungreased 10-inch tube pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Immediately invert the pan (rest the center hole over a bottle or cooling rack) and cool completely before removing.
- Once cool, loosen edges with a knife, remove from the pan, and dust generously with powdered sugar before sli
Notes
Notes
- Fresh orange juice gives this cake its best flavor — bottled juice can work in a pinch.
- Make sure your mixing bowl is clean and free of grease before beating egg whites.
- This cake pairs beautifully with a cup of tea or topped with fresh berries and whipped cream.
Storage
- Store covered at room temperature for up to 3 days.
- Refrigerate up to 5 days or freeze slices individually for up to 2 months.
Mini FAQ
Q: Can I make this with lemon or lime juice instead?A: Yes! Swap the orange juice and zest for lemon or lime for a fun citrus variation. Q: Why didn’t my chiffon cake rise properly?
A: Be sure to fold in egg whites gently and don’t grease the pan — that’s what allows the cake to “climb.” Q: Can I frost this cake?
A: Absolutely! It’s wonderful with whipped cream or a light glaze, but the powdered sugar dusting keeps it classic.