Orange Chiffon Cake

Orange Chiffon CakeRecipe
Impress your friends with this cake. Serve on a platter with orange twists. Top with orange zest for an over-the-top look.


10 Servings

Cost per Serving:


Recipe from


Nutritional Information

Calories 404
Fat 16 g
Satfat 2 g
Protein 8 g
Carbohydrate 59 g
Fiber 1 g
Cholesterol 169 mg
Sodium 273 mg


2 1/4 cups cake flour
1 1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
8 large eggs, plus 1 white, at room temperature
1/2 cup vegetable oil
3/4 cup fresh orange juice
3 tablespoons grated orange zest
1 teaspoon vanilla extract
1 teaspoon cream of tartar
1/2 cup fresh orange juice
1 pound confectioners' sugar, sifted


Make cake: Preheat oven to 325°F. Sift flour, 3/4 cup sugar, baking powder and salt. Separate eggs. Whisk yolks, oil, juice, zest and vanilla. Whisk oil mixture into flour mixture.

Beat whites until frothy. Add cream of tartar; beat until firm. Beat in 3/4 cup sugar, 1 Tbsp. at a time, until peaks form. Fold 1/4 of whites into batter; add remaining whites.

Bake in an ungreased 10-inch tube pan 1 hour and 10 minutes, until a tester comes out clean. Invert pan over neck of a bottle to cool. When cool, run a knife around edges to remove cake. Place on a rack.

Make glaze: Stir juice into sugar; drizzle over top of cake and down sides.