Orange Chiffon Cake

Anita Hoffman


A delicious, light and fluffy cake that is a blue ribbon winner.
Recipe and photo adapted from Taste of Home.


★★★★★ 1 vote

15 Min
45 Min


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  • 6
    eggs, separated
  • 2 c
  • 1-1/2 c
  • 1 tsp
  • 1/2 tsp
    baking soda
  • 3/4 c
    orange juice, fresh
  • 1/2 c
    canola oil
  • 2 Tbsp
    grated orange peel
  • 1/2 tsp
    cream of tartar

  • 1/2 c
  • 2 c
    powdered sugar
  • 2-4 Tbsp
    fresh orange juice
  • 1/2 tsp
    grated orange peel

How to Make Orange Chiffon Cake


  1. Let eggs stand at room temperature for 30 minutes.
    In a large bowl, combine the flour, sugar, salt and baking soda.
  2. In a bowl, whisk the egg yolks, orange juice, oil and orange peel; add to dry ingredients.
    Beat until well blended.
  3. In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form.
    Fold into orange mixture.
  4. Gently spoon batter into an ungreased 10 inch tube pan.
    Cut through the batter with a knife to remove air pockets.
    Bake on the lowest rack at 350 degrees for 45 to 50 minutes or until top springs back when lightly touched.
    Immediately invert pan; cool completely.
    Run a knife around sides and center tube of pan.
    Invert cake onto a serving plate.
  5. GLAZE: Melt butter in a small saucepan; add remaining glaze ingredients.
    Stir until smooth.
    Pour over top of cake, allowing it to drizzle down sides.

Printable Recipe Card

About Orange Chiffon Cake

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

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