Orange Chiffon Cake
Orange Chiffon Cake
This easy Orange Chiffon Cake is bouncy, fluffy and light. Learn how to make an Orange Chiffon Cake Recipe, which is perfect as a Birthday Cake or tea cake. This Chiffon cake has a subtle orange flavor which comes from the fresh orange juice and orange zest
Orange Chiffon Cake Recipe
When its cake, I look into recipes which are fluffy and light. This orange cake, I promise is super light and fluffy. It’s so good that you can’t stop yourself from having more. The orange juice and zest added to this Orange Chiffon Cake add’s a refreshing flavor. Once the cake was baked, I couldn’t stop myself from playing with it. I kept squashing a slice of the cake to watch how bouncy and soft it was. Each time I squashed it, it just bounced back. That’s a sign of how light the cake turned out.
ABOUT THIS CHIFFON CAKE RECIPE
Firstly, this cake is super light & fluffy
Subtle Orange flavor
No egg whiff or an eggy feel, although it contains a big batch of egg white
Perfect cake base to top up with fresh cream
This Orange Chiffon Cake really feels like CHIFFON…
LET’S TALK INGREDIENTS – HOW TO MAKE AN ORANGE CHIFFON CAKE RECIPE
Eggs
Firstly, this is what makes this cake so light and fluffy. The eggs need to be beaten until stiff peaks. To do so you need to add a few drops of lemon or some cream of tartar, as a result, the egg whites turn nice and stiff. These beaten egg whites need to be folded into the cake batter. While doing so, you need to make sure that the cake batter is not over mixed.
Egg whites are beaten well when at room temperature. If the egg whites are not beaten well, the Orange Chiffon Cake won’t rise well. So better get this right…
Orange
Next, this cake is soft and contains a subtle orange flavor. I like to use freshly squeezed orange juice and not the readymade tetra packs. This cake also contains orange zest. Orange zest enhances the flavor of the cake and adds in that extra touch. Sometimes, I even like to add some lemon zest.
Cake Pan For The Orange Chiffon Cake
For any regular cake, we add some butter or oil (fat) to the dish and dust it with flour or just push in some parchment paper after greasing the sides of the dish.
While making this cake, use whatever baking dish you’d like. Some recipes stress on using a tube pan while making chiffon cakes however you can use any baking dish lined with parchment paper only on the bottom of the dish and not on the sides. The reason we do so is to make the cake cling to the sides of the baking dish while in the oven. This will allow the cake to rise high. Do not add any fat (oil or butter) to the baking dish for greasing purposes.
All you need to do is put a piece of parchment paper at the base of the baking dish and not for the sides
Cake Once Baked
Once the cake is well baked, take it out of the oven and turn the baking dish upside down onto a wire rack. Let the cake remain in this position till it comes to room temperature. We do this to make sure it does not sink to the base of the baking dish or shrink while cooling.
When the cake comes to room temperature run a knife through the sides of the dish and unmold carefully.
Orange Chiffon Cake
Ingredients
7 egg yolks
5 tablespoon Oil, unflavored
60 grams castor sugar
dash of salt
1-2 drops of orange food coloring
1 tablespoon grated orange zest
70 ml orange juice, freshly squeezed
120 grams Self-raising flour
7 egg whites
1/4 teaspoon lemon juice
140 grams castor sugar
Instructions
In a bowl, mix the egg yolks and 6o grams castor sugar together
Once mixed, add the salt and oil. Mix well until all the sugar has dissolved and the mixture seems creamy
To this add the orange color, orange zest, and freshly squeezed orange juice. Mix well and fold in the self-raising flour. Once done, set this mixture aside.
In another bowl roughly beat the egg whites. Add the lemon juice and continue beating till it reaches soft peaks. At this point keep adding 140 grams of sugar a little at a time and beat well until all the sugar is well dissolved and forms really stiff peaks.
Now, using a spatula combine the stiff egg whites with the egg yolk & flour mixture. Fold in the egg whites using a spatula carefully. Do not over mix this mixture.
For the Baking
Once well-combined transfer the mixture in a 9-inch baking dish lined with parchment paper at the base making sure it is not greased with butter or oil. Do not put parchment on the sides of the baking dish
Tap the baking dish before baking to remove excess air bubbles from this mixture
Once ready, bake in a preheated oven at 170 degrees C for 50-60 mins. The cake should spring back when pressed in the center. That’s when you know it is well baked.
After baking, let the Orange Chiffon Cake cool upside down on a wire rack until it comes to room temperature. Pass a knife through the sides of the baking dish and unmold the cake.
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Recipe Card – Orange Chiffon Cake
Ingredients
- 7 egg yolks
- 5 tbsp Oil, unflavored
- 60 grams castor sugar
- dash of salt
- 1-2 drops orange food coloring
- 1 tbsp grated orange zest
- 70 ml orange juice, freshly squeezed
- 120 grams Self-raising flour
- 7 egg whites
- ¼ tsp lemon juice
- 140 grams castor sugar
Instructions
- In a bowl, mix the egg yolks and 6o grams castor sugar together
- Once mixed, add the salt and oil. Mix well until all the sugar has dissolved and the mixture seems creamy
- To this add the orange color, orange zest, and freshly squeezed orange juice. Mix well and fold in the self-raising flour. Once done, set this mixture aside
- In another bowl roughly beat the egg whites. Add the lemon juice and continue beating till it reaches soft peaks. At this point keep adding the 140 grams of sugar a little at a time and beat well until all the sugar is well dissolved and forms really stiff peaks
- Now, using a spatula combine the stiff egg whites with the egg yolk & flour mixture. Fold in the egg whites using a spatula carefully. Do not over mix this mixture. Once well-combined transfer the mixture in a 9-inch baking dish lined with parchment paper at the base making sure it is not greased with butter or oil. Do not put parchment on the sides of the baking dish
- Tap the baking dish before baking to remove excess air bubbles from this mixture
- Once ready, bake in a preheated oven at 170 degrees C for 50-60 mins. The cake should spring back when pressed in the center. That's when you know it is well baked
- After baking, let the cake cool upside down on a wire rack until it comes to room temperature. Pass a knife through the sides of the baking dish and unmold the cake
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Hi ma’am what’s a self rising flour. Please guide me. Want to try it out. Many thanks
Romita
Hi Romita
Self-raising flour is easily available in the market. It is flour that already contains a little bit of baking powder and salt in it. In India, we popularly get bluebird brand of self-raising flour
This cake looks fab loved the crumbs and texture is so perfect I wish a eggless version recipe any Egg substitute for this recipe would be helpful.
Hey Seju
The main ingredients in any Chiffon cake are the EGGS. That’s the ingredient which gives it the right texture. Sorry !! No substitutes for this one
This looks like a perfect cake for brunching on! I love oranges, too!
Thanks, Stephanie !! Do give it a try !!
This looks perfectly light and airy, yet completely flavorful! I love oranges and chiffon cake so I have a feeling this one would be well received by me!
Thanks, Sara !! This Orange chiffon cake is truly perfect.
I can’t get enough of fluffy cakes with a cup of coffee on weekend mornings! This version looks perfect with just a hint of orange flavor. Delicious!
The Orange adds the right amount of flavor to this sponge. Do give it a try. You’ll love it !!
This reminds of a pound cake, but definitely fluffier. I like the addition of orange, for that extra burst of flavor. This would be fabulous with some sherbert or sorbet for a perfect summer dessert
Ah !! I can’t wait to bake it again. You just brought back some refreshing thoughts…
What a gorgeous light and flavorful cake! This is perfect for Spring and Summer.
Totally !! It is indeed a very tropical recipe.
I live in south Texas, and citrus is the thing! Your Orange Chiffon Cake would be perfect with some of our local, fresh oranges!
Thanks, Tamara. You should surely give it a try in this case. I’m sure it will turn out great !!
This really does look SO fluffy! I love citrus cakes, so I am totally pinning this to make later!
Thank you !! I hope you like it as much as I did.
Citrus is favorite of mine for any baked good. This cake looks so light, but that video really says it all! Perfect sponge!
Thanks, Leslie.. It is surely a super light cake with amazing flavors. Do give it a try !!
I really love anything with orange flavouring, the taste and the smell is one of my favourites. This cake looks so light and fluffy!
Thanks, Amy…
Yes !! Orange flavoring takes this cake to the next level !!
this is a lovely combination of my favorite chiffon cake and my absolute love orange/citrus flavors. looking at the video ,the cake is so spongy and looks very moist too.am bookmarking the recipe and will make this next.
Thanks, Aditi
Do give it a try. It’s completely worth it !!
This cake looks so incredibly fluffy! ???I love the orange flavor too. It would be perfect with a cup of tea.
Thanks, Dominique
Yes !! Its incredibly fluffy and light. Its one of the best cake recipes I have to date.
I know this is going to sound weird, but I forgot about orange chiffon cakes. My grandmother used to make a cake very similar to this but I had never made it myself! In fact, my family lost the recipe along the way, which is probably why I forgot it! I’m so happy I found your recipe as it looks totally delicious and so beautiful!!
Thanks, Elaine… I’m sure you going to love this recipe. Its one of my all-time favorites. I’m not a cake eater since I’m so saturated making them but I always have space for this one. Its super fluffy and light.
When it comes to dessert I am a huge fan of everything citrus! For me it always seems to be a great way to end a meal with something light and refreshing! Thanks for sharing!
Thanks, Analida. This cake is fab, do give it try!!