Orange Chiffon Cake
This light and airy Orange Chiffon Cake is bursting with fresh citrus flavor from real orange juice and zest. Baked until golden and dusted with powdered sugar, it’s soft, fluffy, and beautifully simple — no frosting needed! Perfect for spring gatherings, brunches, or whenever you want a bright, refreshing dessert that feels like sunshine on a plate.
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
When it comes to the nutrition information provided for recipes, it’s important to keep in mind that it’s just an estimate. The actual nutritional values can vary based on the specific ingredients and brands you use. Be mindful that any nutritional information provided is intended as a general guideline rather than exact values.
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.
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.
Nutrition
Serving: 1sliceCalories: 298kcalCarbohydrates: 42gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 95mgSodium: 240mgPotassium: 110mgFiber: 1gSugar: 26gVitamin A: 172IUVitamin C: 8mgCalcium: 79mgIron: 1mg
Tried this recipe?Let us know how it was!