Name: Homemade Orange Chiffon Cake Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 7 large eggs, separated and 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

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

Step 1: Preheat the oven to 325º Fahrenheit. Prepare an ungreased tube pan for baking.

Step 2: Separate the eggs, placing the yolks in one bowl and the whites in another. Set aside.

Step 3: In a large bowl, sift together the flour, granulated sugar, baking powder, and salt. Set this dry mixture aside.

Step 4: In a separate bowl, whisk the egg yolks with water, vegetable oil, grated orange peel, and orange extract until combined. Gradually add the flour mixture into the wet ingredients and mix until smooth.

Step 5: Add the cream of tartar to the egg whites. Using a stand mixer with a whisk attachment, beat the whites until stiff peaks form, about 4 minutes. Gently fold the beaten egg whites into the yolk batter using a rubber spatula, making sure to incorporate the mixture from the sides and bottom of the bowl for even texture. The batter will become very light and fluffy.

Step 6: Pour the batter into the ungreased tube pan. Bake on the lowest oven rack for 50 minutes, or until the cake springs back when lightly touched.

Step 7: Immediately invert the pan onto three glasses or an elevated surface and let the cake cool completely upside down. This prevents the cake from collapsing.

Step 8: Once cooled, run a knife around the sides and the center tube of the pan to loosen the cake. Carefully remove it from the pan onto a serving plate.

Step 9: To make the orange glaze, whisk together powdered sugar, orange zest, and fresh orange juice. If the glaze is too thick, stir in 1/2 to 1 tablespoon of heavy cream until the desired consistency is reached. Drizzle the glaze over the cake before serving.

Tips & Variations

For a more intense orange flavor, use fresh orange zest and juice rather than extracts.

If you don’t have a tube pan, a deep round cake pan can work, but be sure to cool the cake upside down to maintain its height.

Vanilla extract can be substituted for orange extract if desired, for a subtler citrus note.

Eggs should be at room temperature to achieve the best volume when whipping the whites.

Storage

Store the chiffon cake in an airtight container at room temperature for up to 2 days. To keep it longer, wrap tightly and refrigerate for up to 4 days. Allow the cake to come to room temperature before serving. Leftover cake can also be frozen for up to one month; thaw overnight in the refrigerator and finish at room temperature.

FAQs

Can I use frozen orange juice or bottled orange juice for the glaze?

Fresh orange juice is best for the glaze to achieve a bright, natural flavor. Bottled juice may work but can be less vibrant. Avoid frozen juice that contains additives, as it may alter the glaze’s texture and taste.

Why is the cake baked in an ungreased pan?

Chiffon cakes rely on the batter clinging to the sides of an ungreased pan for support as they rise. Greasing the pan can cause the cake to slip down and collapse, so it’s important to keep the pan ungreased and invert the cake after baking to cool properly.