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Fluffy Orange Chiffon Cake with Fresh Juice and Zest
Homemade Orange Chiffon Cake That’s Soft and Airy
There’s something special about a chiffon cake. Light as air, soft as a cloud, and full of fresh orange flavor, this cake brings sunshine to any table. With real orange juice and zest, it’s refreshing, not too sweet, and the perfect balance of citrus and fluff.
Why You’ll Love This Orange Chiffon Cake
- Fresh Flavor: Made with real orange juice and zest.
- Light Texture: Airy and tender, not heavy like butter cakes.
- Showstopper Dessert: Perfect for gatherings, brunch, or spring celebrations.
- Versatile: Enjoy plain, with powdered sugar, or topped with fruit and cream.
Bake a soft, fluffy Orange Chiffon Cake with fresh orange juice and zest: a light and refreshing dessert for any occasion.
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The best Orange Chiffon Cake for citrus lovers
- Prep Time: 20 minutes
- Resting Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 50 minutes
- Yield: 10 –12 depending on size 1x
- Category: Cake, Cupcakes, Cookies and Tarts
- Method: Easy
Description
Bake a soft, fluffy Orange Chiffon Cake with fresh orange juice and zest. A light and refreshing dessert for any occasion.
Ingredients
- 6 large eggs, plus 1 extra egg white
- 2 1/4 cups sifted cake flour
- 1 1/2 cups superfine sugar, divided
- 1/2 teaspoon salt
- 2 tablespoons grated orange zest
- 1 tablespoon baking powder
- 1/2 cup vegetable oil
- 3/4 cup freshly squeezed orange juice (about 2-3 large oranges)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
Instructions
- Separate the yolks and whites while the eggs are cold.
- Place the yolks in one bowl and the whites (plus the extra white) in another.
- Cover and let them sit at room temperature for about 30 minutes.
- Heat oven to 325°F (170°C). Have a 10-inch (25 cm) tube pan ready.
- In a large bowl, whisk together the flour, 1 ¼ cups sugar, baking powder, salt, and orange zest.
- Make a well in the center. Add egg yolks, oil, orange juice, and vanilla. Beat until smooth.
- In a separate bowl, beat egg whites until foamy.
- Add cream of tartar, then slowly beat in the remaining ¼ cup sugar. Continue beating until stiff peaks form.
- Gently fold the whipped egg whites into the batter in three additions.
- Mix lightly until just combined; don’t overmix.
- Pour batter into the ungreased tube pan.
- Bake 55–60 minutes, or until a skewer comes out clean and the cake springs back when lightly pressed.
- Immediately invert the pan (place upside down on a flat surface or balanced over a bottle) and let the cake cool completely before removing.
- Run a spatula around the edges and center tube to release.
- Invert onto a wire rack.
- Dust with powdered sugar and serve with whipped cream or fresh fruit.
Notes
Created, prepared, tried, and tested by Joy
This Orange Chiffon Cake is the ultimate citrus dessert. Elegant, refreshing, and always a crowd favorite.
This Orange Chiffon Cake is the perfect balance of light texture and fresh citrus flavor. Made with real orange juice and zest, it’s soft, airy, and ideal for gatherings, spring celebrations, or simply enjoying with fruit and cream. Anyone who loves citrus desserts will enjoy every bite.
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