Orange Chiffon Cake: the delicious dessert recipe everyone will love

Total time: 85 Min
Difficulty: Low
Serves: 8 people
By Cookist

This Orange Chiffon Cake is an easy, delicate dessert recipe. It’s a slight variation of the classic chiffon cake we all know so well. So what can you expect from a chiffon cake, and why is it such a favorite? Well, this is a tall, impressive cake.

Because of all the eggs in the ingredients, the cake rises to quite a height. The texture is airy, light, spongy, and moist—everything you want in a slice of cake. You will need a tube pan for this one, and make sure not to use a non-stick pan. To make it, you need typical cake ingredients like flour, eggs, sugar, baking powder, and of course, oranges.

Orange Chiffon Cake Ingredients

Eggs – use large, free-range eggs.

Flour – to make chiffon cake, you will need to use cake flour.

Castor sugar – don’t use granulated sugar, it will make the batter grainy.

Oranges – use sweet Navel oranges if they’re available in your area.

Vegetable oil – use any neutral, olive oil will be too strong tasting.

How To Make Orange Chiffon Cake

Get a few bowls ready to make the recipe. In a bowl of your stand mixer, whisk together the flour, baking powder, 250g of the sugar, salt, and orange zest. Add the remaining ingredients (except the 50g of sugar and egg whites) and whisk until smooth.

In another bowl, whisk the egg whites until peaks form, then fold into the batter. Pour into an ungreased tube pan and bake. Allow the cake to cool completely in the tin before removing it.  Dust with powdered sugar and garnish with slices of orange.



To make the chiffon cake keto-friendly, use gluten-free flour (or almond flour) and stevia instead of sugar.

If you want to serve this with an orange glaze instead, mix together ½ cup fresh orange juice and 1 lb. powdered sugar. Drizzle over the cake before serving.

Don’t use a non-stick pan to make this chiffon cake. If the sides are non-stick, the chiffon cake won’t be able to cling to the sides in order to rise high. For the same reason, you shouldn’t grease the pan either.

Wipe the bowl clean before you start beating the egg whites. If there is any fat residue, the egg whites won’t whip properly.

Make sure to use the freshest eggs possible. This will ensure perfectly whipped egg whites. Add cream of tartar as it stabilizes the egg whites to create a stable meringue. Use 1/8 tsp per egg white, and if you don’t have cream of tartar, you can use lemon juice (1/2 tsp per egg white).

Add a pinch of salt to improve the flavor.

How To Store Orange Chiffon Cake

Store the orange chiffon cake in an airtight container (at room temperature) for up to 3 days, or in the fridge for up to one week.

This chiffon cake can also be frozen for up to 3 months. Make sure to wrap it tightly with plastic wrap.

Egg yolks
Egg whites
225 g
caster sugar
300 g
Baking soda
1 tbsp
1/2 tsp
grated orange zest
2 tbsp
Vegetable Oil
120 ml
freshly squeezed orange juice
180 ml
pure vanilla extract
1 tsp


Sift the flour into a large mixing bowl.

Add the baking powder, 250g sugar, salt and orange zest to the bowl of a stand mixer and mix lightly.

Add in the orange juice, oil, egg yolks, and vanilla extract and mix to form a lump free batter.

In a separate bowl whisk the egg white to soft peaks then slowly add the remaining 50g of sugar. Gently fold the two batters together.

Pour into a 10-inch or 25cm tube baking tin.

Spread the batter evenly and bake for 55/60min in a preheated oven at 170°C or 325°F.

Allow the cake to cool before turning out of the tin.

Dust with powdered sugar and garnish with slices of orange.

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