Orange Chiffon Cake Recipe

Name: Orange Chiffon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (475 ml) sifted all purpose flour; 1-1/2 cups (350 ml) sugar; 3 tsp (15 ml) baking powder; 1 tsp (5 ml) salt; 1/2 cup (125 ml) salad oil; 7 egg yolks, unbeaten; 3/4 cup (175 ml) orange juice; 2 tsp (10 ml) vanilla; 2 tbsp (30 ml) grated orange rind; 7 to 8 egg whites (equal to 1 cup); 1/2 tsp (2 ml) cream of tartar

Servings: persons

1
["Sift together flour, sugar, baking powder and salt.", "Mix with salad oil and egg yolks.", "Make a ""well"" in center of mixture and add orange juice then vanilla and lastly orange rind.", "Beat with a spoon until smooth.", "In a large mixing bowl, whip egg whites and cream of tartar together until whites form very stiff peaks.", "Pour egg yolk mixture gradually over whipped whites, gently folding with rubber scraper just until blended.", "Pour into 10 inch tube panor 13 x 9 inch oblong pan, but do NOT grease pan.", "Bake tube pan at 325 degrees (175 C.) F. for 55 minutes, then at 350 degrees (175 C.) for 10 to 15 minutes, or bake oblong pan at 350 degrees (175 C.) for 45 to 50 minutes.", "When cake tests done, invert and cool.", "1 stick margarine or butter, softened", "1 box powdered sugar", "1/4 cup (60 ml) orange juice", "2 tbsp (30 ml).", "grated orange rind", "Mix all ingredients together and beat with an electric mixer until", "creamy.", "Spread on cooled cake."]

1118

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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

You need 11 ingredients. The key ingredients include: 2 cups (475 ml) sifted all purpose flour, 1-1/2 cups (350 ml) sugar, 3 tsp (15 ml) baking powder, 1 tsp (5 ml) salt, 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.

That's it — enjoy your meal!

Orange Chiffon Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions