Homemade Orange Chiffon Cake

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Light, fluffy, orange chiffon cake made with fresh oranges. Make a simple powdered sugar glaze to top the cake for a simply gorgeous dessert recipe.

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: American

Servings:

Calories: 341kcal

Author: Julie Clark

Ingredients

7 large eggs separated & at room temperature
2 cups all-purpose flour
1 1/2 cups granulated sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup water
1/2 cup vegetable oil
4 teaspoons grated orange peel
2 teaspoons orange extract or vanilla extract
1/2 teaspoon cream of tartar
1 cup powdered sugar
1/2 teaspoon orange zest
1 tablespoon fresh orange juice
1 tablespoon heavy cream

Instructions

Preheat oven to 325º Fahrenheit. Have an ungreased tube pan set aside for baking.
Separate the eggs, putting the egg yolks in one bowl and egg whites in another. Set aside. 7 large eggs
In a large bowl, sift together the flour, sugar, baking powder and salt. Set aside. 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 3 teaspoons baking powder, 1 teaspoon salt
In another bowl, mix together the egg YOLKS, water, oil, orange zest and extract. Pour the flour mixture into the wet ingredients and mix until well combined. 3/4 cup water, 1/2 cup vegetable oil, 4 teaspoons grated orange peel, 2 teaspoons orange extract
Add the cream of tartar to the egg whites. Using a stand mixer with the whisk attachment, beat until you get stiff peaks. (This took about 4 minutes in a stand mixer.) Using a rubber spatula, gently fold the egg white mixture into the batter until combined, ensuring you get the sides and the bottom of the bowl for an even consistency. Batter will be very light and fluffy. 1/2 teaspoon cream of tartar
Pour into an ungreased tube pan (with a removable bottom) and bake on the lowest rack for 50 minutes, or until top springs back when touched. Immediately invert the pan and let it rest upside down on three glasses.
Allow the cake to cool upside down completely, then slide a knife around the sides and center of the pan to loosen the cake. Remove the cake to a plate.
To make the orange glaze, whisk together the sugar, orange zest and orange juice. Add ½ to 1 tablespoon of heavy cream if the glaze is still too thick. Drizzle the cake with the orange glaze. 1 cup powdered sugar, 1/2 teaspoon orange zest, 1 tablespoon fresh orange juice, 1 tablespoon heavy cream

Notes

Cake flour works really well for chiffon cakes. You can use all-purpose flour, but test cake flour sometime too.
You can bake this cake in two 9″ round cake pans, but make sure they have tall sides. Our tallest cake pans are about 3″ in height. This cake rises and if you have short cake pans, it might overflow.
Store this cake in an airtight container at room temperature for up to 4 days. You can also freeze the cake in an airtight container. When you are ready to eat it, pull it out of the freezer and allow it to fully defrost before opening the container. This will help the cake stay fresh.

The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition