Orange Chiffon Cake

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This simple Orange Chiffon Cake recipe is delicious and pack of orange flavor. It's a moist, light, and fluffy orange cake and not too sweet. Perfect to serve for breakfast, snack, or dessert.

Prep Time25

Cook Time50

Total Time1 15

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: Orange Cake, Orange Chiffon Cake

Servings:

Calories: 170kcal

Author: Maricel

Equipment

1 Tube pan

Ingredients

Wet ingredients

2 tbsp orange zest (packed) about 2 to 3 oranges
⅔ cup vegetable oil or olive oil
1 cup orange juice With or without pulp. Reduced to ⅓ cup. About 3 large oranges or 4 small oranges
6 large egg yolks
⅓ cup sugar
⅓ cup milk

Dry ingredients:

215 g all-purpose flour or cake flour
1 ½ tsp baking powder
½ tsp salt

Meringue Ingredients:

6 large egg whites
½ tsp white vinegar
½ cup granulated sugar

US Customary - metric

Instructions

Make the orange oil. Zest 2 to 3 oranges (2 tbsp) then add to the ⅔ cup of vegetable oil or olive oil to infuse while preparing other ingredients.
Make the orange juice reduction. Squeeze the oranges to make a cup of orange juice with or without a pulp. Add in a saucepan and let it simmer on medium-low heat until the orange juice has reduced to ⅓ cup. Set it aside to let it cool.
Make the Orange Cake Batter. Preheat the oven to 325℉. In a large bowl, add all the wet ingredients: Egg yolks, sugar, orange oil, orange juice reduction, and milk. Mix until blended. Then sift and add all the dry ingredients: Flour, baking powder, and salt. Mix gently with a whisk until incorporated and no lumps.
Make the Meringue. In another bowl or a bowl of a stand mixer at high speed, beat egg whites and vinegar until foamy. Then, gradually add the sugar. Beat until stiff (glossy) peaks.
Fold the meringue into the orange cake batter. Add the meringue in 4 additions. With the whisk or a rubber spatula, gently fold the meringue into the orange cake batter. Fold gently until no streaks of meringue are visible. Pour the cake batter into an ungreased tube pan with a removable bottom. Use a cake tester or skewer to de-bubble the cake batter and remove big air pockets.
Bake. Slide in the middle rack of a preheated oven at 325℉ and bake for about 45 to 50 minutes or until the inserted cake tester or skewer comes out clean.
Invert to Cool. Invert the cake in a pan on a cooling rack or use a funnel or bottle if not using a tube pan with feet. Let it cool completely.
Remove the cake from the tube pan. With a metal spatula, scrape inside around the tube pan to loosen the cake. For the center of the tube pan, use a skewer to loosen the cake.
Serve. Place in a cake server. Garnish and serve with slices of orange and whipped cream, if desired.

Video

Notes

You can make the orange oil and orange juice reduction a day ahead. Store the orange oil in a jar at room temperature and refrigerate the orange juice reduction until it's ready to use.

Cake Flour vs All-Purpose Flour

Cake flour creates a more tender and fine crumb compared to All-purpose flour. To make cake flour to use in this recipe, take out 1½ tablespoons of All-purpose flour and add 1½ tablespoons of cornstarch, if desired.

Orange Food Color- To enhance the orange hue color, add a few drops of food coloring by combining the red and yellow. It's optional!

Do I need to grease the pan?

There is no need to grease the tube pan. Only grease the bottom of the baking pan if you don’t have the removable bottom tube pan. Do not grease the side. You need the cake something to cling to and to ensure the cake will not deflate or collapse while baking and cooling the cake.

Nutrition