Orange Chiffon Cake Recipe (With Video)

Servings:

10

Light and airy, this orange chiffon cake is bursting with citrus flavor. Martha uses the zest and juice of fresh oranges to flavor the delightful dessert. Chiffon cakes are the easier-to-make, less sweet cousin of the angel food cake. They are dairy-free because they are made with a neutral oil, such as safflower, rather than butter. But they’re not egg-free; you’ll need half a dozen for this recipe—the whipped egg whites and a little baking powder give the cake its lofty stature and delicate texture, while the yolks are mixed into the dry ingredients with the oil and orange. Among the many reasons to love this orange chiffon cake (and all chiffon cakes) is that they keep well, freeze well, and don’t require frosting. Martha serves hers with candied orange zest and whipped cream.

Directions

Preheat oven and combine dry ingredients:

Preheat oven to 325°F. In a large bowl, whisk together flour, baking powder, salt, and 1 cup sugar.
Add oil, yolks, orange, and cold water; whisk to combine:

Make a well in center of flour mixture. Add oil, egg yolks, orange zest and juice, and 1/4 cup cold water; whisk batter until smooth.
Whisk egg whites with cream of tartar:

With an electric mixer on medium-high speed, whisk egg whites and cream of tartar until soft peaks form. Gradually add the remaining 1/2 cup sugar, 1 tablespoon at a time; continue to beat until stiff peaks form.
Fold egg-white mixture into batter in two halves:

Using a flexible spatula, gently fold half of egg-white mixture into batter. Fold in remaining egg-white mixture just until combined (do not overmix).
Transfer batter to angel food cake pan and batter:

Pour batter into a 10-inch footed angel food cake pan with a removable bottom; bake until a cake tester inserted near center of cake comes out clean, 55 to 60 minutes.
Cool and serve:

Remove from oven; invert, still in pan, onto a baking sheet. Let cool completely. Run a sharp knife around edges to release cake. Serve topped with whipped cream and candied zest, if desired.

Orange Chiffon Cake

Directions

Preheat oven and combine dry ingredients:

Add oil, yolks, orange, and cold water; whisk to combine:

Whisk egg whites with cream of tartar:

Fold egg-white mixture into batter in two halves:

Transfer batter to angel food cake pan and batter:

Cool and serve:

5 More Chiffon Cake Recipes to Try:

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