Orange Chiffon Cake - Regal Orange Chiffon Cake

Name: Orange Chiffon Cake - Regal Orange Chiffon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (475 ml) all-purpose flour; 1-1/2 cups (350 ml) granulated sugar; 1 tbsp (15 ml) baking powder; 1/2 tsp (2 ml) salt; 3/4 cup (175 ml) cold water; 1/3 cup (80 ml) cooking oil; 3 large egg yolks; 1 tbsp (15 ml) grated orange peel; 1 tsp (5 ml) vanilla; 8 large egg whites; 1/2 tsp (2 ml) cream of tartar; powdered sugar

Servings: persons

2 cups (475 ml) all-purpose flour
1-1/2 cups (350 ml) granulated sugar
1 tbsp (15 ml) baking powder
1/2 tsp (2 ml) salt
3/4 cup (175 ml) cold water
1/3 cup (80 ml) cooking oil
3 large egg yolks
1 tbsp (15 ml) grated orange peel
1 tsp (5 ml) vanilla
8 large egg whites
1/2 tsp (2 ml) cream of tartar
powdered sugar

1
In large bowl, stir together flour, granulated sugar, baking powder and salt.
2
In another large bowl, combine water, cooking oil, egg yolks, orange peel and vanilla.
3
Make well in center of flour mixture; add egg yolk mixture.
4
Beat with electric mixer on low speed until combined.
5
Wash beaters thoroughly.
6
In a large bowl, beat egg whites on high speed until frothy.
7
Beat in cream of tartar and continue beating just until stiff peaks form (tips stand straight).
8
Pour egg-yolk batter in a thin steam over entire surface of beaten egg whites; fold in lightly by hand.
9
Pour batter into an ungreased 10-inch tube pan.
10
Bake in a 325 degree (175 C.) oven for 55 to 60 minutes or until top of cake springs back when touched lightly.
11
Remove from oven; invert in its pan.
12
Cool in pan.
13
Gently loosen side of cake from pan with a spatula or knife.
14
Invert onto a serving plate and remove pan.
15
Sift powdered sugar over cake.

896

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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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 cups (475 ml) all-purpose flour, 1-1/2 cups (350 ml) granulated sugar, 1 tbsp (15 ml) baking powder, 1/2 tsp (2 ml) salt, and more.

Yes, Orange Chiffon Cake - Regal 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!