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Orange Chiffon Cake

Orange Chiffon Cake Recipe

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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cups cake flour
  • 1 cup granulated sugar, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 1/3 cup neutral oil
  • 6 large egg yolks, at room temperature
  • 2/3 cup fresh orange juice
  • 2 tablespoons orange zest
  • 1 teaspoon vanilla extract
  • 6 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar

Method
 

  1. Preheat oven to 325°F. Whisk cake flour, 1/2 cup sugar, baking powder, and salt in a large bowl.
  2. Add egg yolks, oil, orange juice, orange zest, and vanilla; whisk until smooth.
  3. Beat egg whites and cream of tartar to soft peaks. Gradually add remaining 1/2 cup sugar and beat to stiff, glossy peaks.
  4. Fold one-third of meringue into the yolk batter to lighten, then gently fold in the rest in two additions until no white streaks remain.
  5. Pour into an ungreased 10-inch tube pan. Tap to remove bubbles, then bake 50–55 minutes until golden and a tester comes out clean. Cool upside down completely.
  6. Run a knife around the edges, release the cake, and place on a plate. Dust with powdered sugar or glaze and serve.

Notes

Cooling the cake upside down is the one step you can’t skip; let it hang for at least 90 minutes. If you like a stronger orange presence, brush the warm top with a thin glaze made from powdered sugar and a little more fresh orange juice.