Orange Chiffon Cake

Zelda Hopkins


I got this recipe from a cookbook of Taste of Home a long time ago. Its a very light cake and it goes with about any meal. I hope you enjoy it as much as we have.


★★★★★ 2 votes

Serves 10
15 Min
1 Hr


  • 2 c
    all purpose flour
  • 1 1/2 c
  • 3 tsp
    baking powder
  • 1/4 tsp
  • 7 large
  • 1/2 c
    orange juice
  • 1/2 c
    vegetable oil
  • 1/4 c
  • 2 tsp
    vanilla extract
  • 1 Tbsp
    grated orange peel
  • 2 tsp
    grated lemon peel
  • 1/2 tsp
    cream of tartar

  • 1/2 c
    confectioners sugar
  • 2 Tbsp
    shortening, butter flavor
  • 1 Tbsp
  • 1 can(s)
    crushed pineapple, well drained, 8oz

How to Make Orange Chiffon Cake


  1. Preheat oven to 325 degrees. Sift the flour, sugar, baking powder and salt into a large bowl; make a well in the center. In another bowl, beat egg yolks until thick and lemon colored. Beat in the orange juice,oil, water, vanilla, and orange and lemon peels. Pour into well in dry ingredients; beat with a wooden spoon until smooth. In a mixing bowl, Beat egg whites on medium speed until foamy. Add cream of tartar; beat untl stiff peaks form. Gradually fold into batter.
  2. Transfer to an ungreased 10 inch tube pan. Bake for 55-60 minutes or until cake springs back when lightly touched. Immediately invert cake; cool completely. Loosen cake from sides of pan; remove cake and place on a serving platter.
  3. For Icing, combine the confectioners sugar, Shortening, and butter until smooth. Spread over top of cake. Spoon pineapple over Icing.

Printable Recipe Card

About Orange Chiffon Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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