Orange Chiffon Cake

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2 1/4 cups cake flour, sifted

1 1/2 cups granulated sugar

1 Tablespoon baking powder

1 teaspoon salt

1/2 cup vegetable oil

5 large egg yolks, beaten

3/4 cup orange juice

1 1/2 Tablespoons orange juice

3 Tbl freshly grated orange zest

1 cup egg whites

1/2 teaspoon cream of tartar

5 Tbl unsalted butter, melted

1 1/2 Tbl heavy cream

3 cups confectioners' sugar, sifted


1. Heat oven to 325 degrees F.

2. Sift the flour, granulated sugar, baking powder, and salt together in a large bowl.

3. Make a well in the center of the flour mixture and add the oil, egg yolks, 3/4 cup orange juice, and 2 tablespoons of the zest.

4. Whisk until smooth and set aside.

5. Beat the egg whites and cream of tartar using a mixer set on medium-high speed until stiff peaks form.

6. Gently fold the egg whites into the batter until just combined. Pour the batter into a 10-inch tube pan and bake for 55 minutes.

7. Increase oven temperature to 350°F and continue to bake until a wooden skewer inserted into the middle of the cake comes out clean -- 10 to 15 minutes.

8. Invert pan over a funnel and cool completely. Unmold cake by running a knife around the pan sides.

9. To make the frosting: Combine the butter, heavy cream, and remaining 1 1/2 tablespoons orange juice and 1 tablespoon zest together in a large bowl. Add the confectioners' sugar gradually, using a mixer set on medium speed, until fluffy. (If necessary, add 1 or 2 additional tablespoons of cream to adjust frosting consistency). Spread frosting over the entire cake.

Bon Appetit!

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