Orange Chiffon Cake Recipe

I love this recipe because it brings back all those nostalgic brunch memories with its perfectly fluffy texture and bright, citrusy flavor. Plus, the mix of orange zest and vanilla creates an irresistible aroma that makes my kitchen smell like a cozy, sunny day.

My love for the colorful taste and light texture of my Orange Chiffon Cake is undeniable. The delicate balance of bright, juicy orange, along with the sweet, refreshing zest, gives this cake a delicious citrus wallop.

When mixed with the cake’s flour and sugar, the combination nearly defies gravity and texture, bursting both with flavor and with lightness in every bite.

Ingredients

Cake Flour:
Delivers a delicate crumb structure with reduced amounts of protein.

Granulated Sugar:
Contributes sweetness and moisture to the cake.

Vegetable Oil:
Secures a damp consistency with a gentle taste.

Eggs:
High in protein; help form the structure and lightness of the food.

Fresh Orange Juice:
Presents a vivid citrus taste and inherent sweetness.

Grated Orange Zest:
Concentrates the orange scent and adds zesty tones.

Cream of Tartar:
Stabilizes egg whites to create a frothy, light-as-air texture.

Ingredient Quantities

• 2 1/4 cups cake flour
• 1 1/2 cups granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 7 large eggs, separated
• 3/4 cup fresh orange juice
• 2 tablespoons grated orange zest
• 1 1/4 teaspoons cream of tartar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional)

Instructions

1. Set your oven to 325°F (163°C) to preheat. See that your tube pan is clean and free of grease.

2. In a large mixing bowl, combine the cake flour, sugar, baking powder, and salt, and sift together.

3. In the center of the dry ingredients, create a well into which the oil, egg yolks, orange juice, orange zest, vanilla extract, and almond extract (if using) are added. Beat the mixture until smooth and well combined.

4. In another large mixing bowl, use a handheld electric mixer to whip the egg whites and cream of tartar on medium speed until the mixture forms soft peaks.

5. Slowly raise the mixer to the highest speed and beat the egg whites until they form stiff peaks.

6. Lighten the batter by folding one-third of the egg whites into it. Then, using a rubber spatula, carefully fold in the remaining egg whites until they are just blended.

7. Gently pour the batter into the ungreased tube pan. Use a spatula to smooth the top.

8. Bake the cake 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.

9. Flip the cake pan and allow it to cool completely in that position to ensure that the cake retains its shape and doesn’t fall.

10. After allowing to cool, use a knife to go around the edges of the pan, releasing the cake. It may be served either plain or with a light dusting of powdered sugar if one so desires.

Equipment Needed

1. Oven
2. Tube pan
3. Large mixing bowl (x2)
4. Sifter
5. Handheld electric mixer
6. Measuring cups
7. Measuring spoons
8. Rubber spatula
9. Toothpick
10. Knife

FAQ

• What makes a chiffon cake different from other cakes?Chiffon cakes combine the rich flavor of a butter cake with the light texture of a sponge cake, making them a distinct dessert. The combination comes from using…

  – The rich flavor of a butter cake
  – The light texture of a sponge cake
  – Achieved through the use of whipped egg whites

• Can I substitute the fresh orange juice with store-bought orange juice?Indeed, yet for the cake to reach its optimal flavor potential, one is best served by utilizing freshly squeezed orange juice, as this aforementioned ingredient maximizes the cake’s freshness and enhances the aroma that is so characteristic of this particular cake.
• What is the purpose of cream of tartar in this recipe?Stabilizing the egg whites makes them hold more air, which is what contributes to the cake’s light and airy texture. Cream of tartar is one of the substances that can be used to stabilize egg whites.
• Is the almond extract necessary in the recipe?The essence of almond is optional and adds subtle flavor depth, but it can be omitted—in fact, it can go and not be missed—without significantly affecting the overall taste of the cake.
• How should I store the orange chiffon cake?Keep the cake at room temperature, wrapped in plastic or placed in a sealed container, for no more than three days. If you plan to hold the cake longer than that, set it in the fridge, where it can stay fresh for about a week.
• Can I use all-purpose flour instead of cake flour?It is recommended that you use cake flour for its finer texture, but if you need to, you can substitute all-purpose flour with cornstarch to make up for the missing flour. Here’s how to do that: use all-purpose flour minus 2 tablespoons and add that much cornstarch.
• Why should the eggs be separated before use?Allowing the yolks to mingle with the whites results in a rich, tender cake. When beaten to a froth, the whites provide the lift that makes the layers rise and the cake fluffy.

Substitutions and Variations

To obtain cake flour: Use 2 cups all-purpose flour combined with 1/4 cup cornstarch.
When measuring sugar in granulated form, use an equal volume of superfine sugar for a lighter texture in your baked goods.
For freshly squeezed orange juice: Use 3/4 cup of a high-quality store-bought orange juice.
Substitute with 2 tablespoons of lemon zest for a twist on the traditional orange flavor.
In place of vegetable oil: Use an equal amount of canola oil or melted coconut oil.

Pro Tips

1. Sift Dry Ingredients Twice Sifting the dry ingredients twice ensures that they are thoroughly mixed and aerated, which can lead to a lighter, fluffier cake.

2. Room Temperature Ingredients Make sure all your wet ingredients, especially the eggs and orange juice, are at room temperature. This helps them combine more smoothly and creates a better texture in the final cake.

3. Egg Whites and Cream of Tartar When beating the egg whites, ensure that your bowl and beaters are completely clean and free from any grease. This will help the egg whites whip up to their fullest volume.

4. Folding Technique Be very gentle when folding the egg whites into the batter. Use a spatula to cut down through the center of the mixture, scoop along the bottom, and then lift and fold the batter over the top. This preserves the air you worked into the egg whites.

5. Cool Completely Upside Down Cooling the cake upside down is essential for maintaining its volume and preventing it from collapsing. Many tube pans have feet for this purpose, but if yours doesn’t, you can balance it on a bottle or similar object that fits through the center tube.