Orange Cream Chiffon Cake Recipe

Name: Orange Cream Chiffon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 large eggs, room temperature, separated; 1 cup sugar, divided; 1/4 cup orange juice; 4 teaspoons grated orange zest; 1 cup plus 2 tablespoons all-purpose flour; 1 teaspoon cream of tartar; 1/2 teaspoon salt; 1 cup sugar; 1/4 cup all-purpose flour; 1/4 teaspoon salt; 1/2 cup orange juice; 1 large egg, lightly beaten; 4 teaspoons grated orange zest; 1 carton (12 ounces) frozen whipped topping, thawed

Servings: persons

9 large eggs, room temperature, separated
1 cup sugar, divided
1/4 cup orange juice
4 teaspoons grated orange zest
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon salt
1 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup orange juice
1 large egg, lightly beaten
4 teaspoons grated orange zest
1 carton (12 ounces) frozen whipped topping, thawed

1
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In another large bowl, beat egg yolks until slightly thickened. Gradually add 1/3 cup sugar, beating until thick and lemon-colored. Blend in orange juice and zest. Add flour and remaining sugar to yolk mixture; mix well.
2
Add cream of tartar and salt to egg whites; beat with clean beaters until stiff peaks form. Fold into batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.
3
Bake at 325u00b0 on lowest oven rack 40-50 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1-1/2 hours. Run a knife around sides and center tube of pan; remove cake.
4
For filling, in a double boiler or a metal bowl over simmering water, combine the sugar, flour and salt. Add the orange juice, egg and orange zest. Constantly whisk until mixture reaches 160u00b0 or is thick enough to coat the back of a spoon. Remove from heat and cool completely. Fold in whipped topping.
5
Cut cake horizontally into 3 layers. Place bottom layer on a serving plate; top with one-third of the filling. Repeat layers twice. Serve immediately or refrigerate.

911

kcal

Calories

Fat

138

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 9 large eggs, room temperature, separated, 1 cup sugar, divided, 1/4 cup orange juice, 4 teaspoons grated orange zest, and more.

Yes, Orange Cream 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 Cream Chiffon Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions