How to Make Orange Chiffon Cake - A Step-by-Step Guide

Orange chiffon cake is a light and fluffy dessert that is perfect for any occasion. This delightful cake is made with fresh orange juice and zest, giving it a bright and citrusy flavor that is sure to please everyone's taste buds. The cake is topped with a light and creamy orange glaze that adds the perfect amount of sweetness and tanginess.

Chiffon cake is known for its airy and moist texture, which is achieved by incorporating whipped egg whites into the batter. This technique creat...

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Ingredients

  • 2 ¼ cups cake flour
  • 1 ½ cups white sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 5 egg yolks
  • ½ cup vegetable oil
  • ¾ cup orange juice
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • 1 cup egg whites
  • ½ teaspoon cream of tartar

Information

  • Servings: 14
  • Yield: 1 to 10 - inch tube pan

  • Preheat oven to 325 degrees F (165 degrees C). Wash angel food tube pan in hot soapy water to ensure it is totally grease free.
  • Sift flour, sugar, baking powder, and salt together into bowl. Make a well in center. Put egg yolks, cooking oil, orange juice, orange rind, and vanilla into well. Set aside. Don't beat yet.
  • In a large bowl, beat egg whites and cream of tartar in mixing bowl until very stiff. Set aside.
  • Using same beaters, beat egg yolk-flour mixture until smooth. Gently fold 1/4 at a time into egg whites. Pour batter into ungreased 10 inch angel food tube pan.
  • Bake in oven for 60 to 70 minutes, until an inserted wooden pick comes out clean. Invert pan until cake has cooled. Remove from pan. Serve plain or frost with Orange Icing.
  • Nutrition

    271 cal.

    • Total Fat: 10g
    • Saturated Fat: 2g
    • Cholesterol: 73mg
    • Sodium: 303mg
    • Total Carbohydrate: 42g
    • Dietary Fiber: 1g
    • Total Sugars: 23g
    • Protein: 5g
    • Vitamin C: 7mg
    • Calcium: 73mg
    • Iron: 2mg
    • Potassium: 105mg