Orange Chiffon Cake Recipe

Name: Orange Chiffon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (225 ml) egg whites [from 7 large eggs], at room temperature; 1-1/3 cups (325 ml) plus 2 tbsp (30 ml) sugar; 1 tbsp (15 ml) freshly grated orange peel; 3/4 cup (175 ml) fresh orange juice; 1/3 cup (80 ml) vegetable oil; yolks from 4 large eggs; 1 tsp (5 ml) orange extract; 2-1/4 cups (525 ml) cake flour [not self rising] or 2 cups (475 ml) all-purpose flour; 1 tbsp (15 ml) baking powder; 1/2 tsp (2 ml) salt; Frosting[ see note]; 3-3/4 cups (875 ml) confectioners' sugar; 1 stick [1/2 cup] butter or margarine [not spread], at room temperature; 1/4 cup (60 ml) water; 3/4 tsp (4 ml) orange extract; 4 drops yellow food coloring; 2 drops red food coloring

Servings: persons

1 cup (225 ml) egg whites [from 7 large eggs], at room temperature
1-1/3 cups (325 ml) plus 2 tbsp (30 ml) sugar
1 tbsp (15 ml) freshly grated orange peel
3/4 cup (175 ml) fresh orange juice
1/3 cup (80 ml) vegetable oil
yolks from 4 large eggs
1 tsp (5 ml) orange extract
2-1/4 cups (525 ml) cake flour [not self rising] or 2 cups (475 ml) all-purpose flour
1 tbsp (15 ml) baking powder
1/2 tsp (2 ml) salt
Frosting[ see note]
3-3/4 cups (875 ml) confectioners' sugar
1 stick [1/2 cup] butter or margarine [not spread], at room temperature
1/4 cup (60 ml) water
3/4 tsp (4 ml) orange extract
4 drops yellow food coloring
2 drops red food coloring

1
Heat oven to 325 F. and have a 9 to 10 inch tube pan ready.
2
If pan has a removable bottom, do nothing.
3
If not, lightly grease and line bottom
4
with waxed paper.
5
Lightly grease paper [don't grease sides of pan.
6
Beat egg whites in a large bowl with an electric mixer on medium speed until frothy.
7
Increase mixer speed to high, gradually adding the 2 tbsp (30 ml) sugar.
8
Beat until whites greatly increase in volume, are thick and glossy, and stiff peaks form when beaters are lifted.
9
In another large bowl, with electric mixer on medium [ no need to wash beaters], beat remaining 1-1/3 cups (325 ml) sugar, the orange peel, and juice, oil, egg yolks
10
and orange extract until well blended.
11
With mixer on low, gradually beat in flour, then baking powder and salt until batter is smooth.
12
Stir about 1/3 the whites into batter.
13
Pour batter over remaining whites and gently stir [fold] with a rubber spatula until no white streaks remain.
14
Scrape into tube pan and smooth top.
15
Bake 1 hour or until a pick inserted near center comes out clean.
16
Invert tube pan on a wire rack or hang on the neck of a glass bottle.
17
Let cool completely.
18
Run a knife around edges and sides of tube pan and tremove pan.
19
Loosen and rtemove bottom, or peel off paper.
20
[Cake can be covered and refrigerated
21
up to 3 days or wrapped airtight and frozen up to 1 month.]
22
Place cake right side up on a serving plate.

1062

kcal

Calories

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup (225 ml) egg whites [from 7 large eggs], at room temperature, 1-1/3 cups (325 ml) plus 2 tbsp (30 ml) sugar, 1 tbsp (15 ml) freshly grated orange peel, 3/4 cup (175 ml) fresh orange juice, and more.

Yes, Orange Chiffon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Orange Chiffon Cake

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