Orange Chiffon Cake
You're going to love this Orange Chiffon Cake. It's fluffy, delicious, and the flavor is truly out of this world. It's better than the bakery!
Servings: 14 Slices
Calories: 550kcal
Ingredients
- 6 large eggs separated into yolk & whites
- 2 cups cake or all purpose flour
- 1-½ cups granulated sugar
- 1 teaspoon salt
- ½ teaspoon baking soda
- ¾ cup fresh orange juice 3 large oranges
- ¼ cup vegetable oil
- ¼ cup melted butter
- 2 tablespoons grated orange zest
- ½ teaspoon cream of tartar
Glaze Ingredients (for tube pan)
- ½ cup 2 sticks butter
- 2 cups confectioners' sugar
- 2 to 4 tablespoons fresh orange juice
- ½ teaspoon grated orange zest
Frosting Ingredients (for layer cake)
- 2 cups powdered sugar
- ½ cup 1 stick unsalted butter, room temperature
- ¼ cup orange juice
- 2-3 tablespoon heavy cream
- How To Make Orange Chiffon Cake
Instructions
- Preheat the oven to 350.
- Bring eggs to room temperature by placing them in a bowl of warm water for 10 mins. In a large bowl combine flour, sugar, salt, and baking soda.
- In a separate bowl add orange juice, egg yolks, oil, and zest. Whisk together. Pour the wet ingredient mixture into the dry and whisk until incorporated.
- In a clean, oil-free glass bowl beat egg whites and cream of tartar on high speed until stiff peaks form.
- Fold egg whites into the batter until no streaks are there.
- Lightly grease only the bottom on the tube pan or 2 nine-inch pans.
- Carefully and gently spoon the batter into the pan(s).
- Drag a butter knife through the batter to release any air pockets and bake for 45-50 mins. You will know it’s done when the top springs back when lightly touched.
- Gently set the cake (still in the pan) on a wire rack to cool completely (40-50 mins)
- Gently glide a knife around the sides and center of the pan to release the cake. Place serving plate on top of the pan and flip the cake over.
- Glaze for cake in a tube pan
- Melt the butter in a small saucepan.
- Whisk in the confectioner's sugar, orange juice, and zest until smooth.
- Pour or spoon over the top of the cake allow it to drizzle down the sides.
- Frosting for layer cake
- Mix powdered sugar, butter, cream, and half the orange juice.
- Add more orange juice only if necessary.
- Mix on high for 5-7 mins until light and fluffy.
- Spread between the layers.
- Add remaining frosting to a piping bag or ziplock bag.
- Dust the cake with powdered sugar
- Squeeze out dollops of icing around the top of the cake.
- Serve and enjoy!
Nutrition
Serving: 1g | Calories: 550kcal | Carbohydrates: 92g | Protein: 5g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Cholesterol: 138mg | Sodium: 360mg | Fiber: 1g | Sugar: 78g
