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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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


  • 1Let eggs stand at room temperature for 30 minutes.
    In a large bowl, combine the flour, sugar, salt and baking soda.
  • 2In a bowl, whisk the egg yolks, orange juice, oil and orange peel; add to dry ingredients.
    Beat until well blended.
  • 3In 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.
  • 4Gently 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.
  • 5GLAZE: 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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