Orange Chiffon Cake Recipe

Welcome to the delightful world of baking where the zesty allure of oranges meets the feather-light elegance of chiffon cake in our Orange Chiffon Cake recipe. This cake is a perfect harmony of citrusy brightness and airy, fluffy texture, making it an ideal dessert for any season, especially the sunny days of spring and summer. Whether you’re looking to impress at a family gathering, bring a touch of sunshine to a friend’s day, or simply indulge in a slice of heaven yourself, this recipe promises a delightful baking experience and a delectable outcome.

In this recipe, the vibrant, tangy flavor of fresh oranges is the star, infusing the cake with a natural and refreshing aroma that can brighten up any dining table. The secret to its incredibly light and airy texture lies in the careful whipping of egg whites and gentle folding of the batter, ensuring that each slice is as soft as a cloud. Ideal for both novice and experienced bakers, this Orange Chiffon Cake recipe guides you through each step, from zesting the oranges to the final, satisfying slice, ensuring a joyful and successful baking adventure.

Orange Chiffon Cake

Recipe by U Taste

Bake a light and airy Orange Chiffon Cake with our easy-to-follow recipe, featuring the refreshing zest of oranges in a fluffy, delicate cake perfect for any occasion

Course: CakesCuisine: AsianDifficulty: Medium

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Servings

4

servings

Prep time

30

minutes

Cooking time

45

minutes

Calories

300

kcal

Total time

1

hour 

15

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 30 g vegetable oil

• Some orange zest

• 35 g fresh orange juice

• 55 g cake flour

• 3 eggs (about 55g each)

• 50 g granulated sugar

• 5 g lemon juice

• 5 g vanilla extract

Directions

• Wash the oranges. In a clean bowl, bring together vegetable oil, orange zest and fresh orange juice and mix well. Sift in cake flour and mix well. Separate the eggs. Add the egg yolks into the batter mixture and mix well. Set aside.
• Preheat the oven to 302℉(150℃). Grab a 6-inch round chiffon cake pan. Do not grease it.
• Add sugar, lemon juice, and vanilla extract into the egg white bowl, and use a hand mixer to beat in medium-high speed until stiff peaks form. Take a scoop of whipped egg white and gently fold it into the batter until just combined. Scoop in rest of the whipped egg white and gently fold it in until just combined. Pour all the batter into the chiffon cake pan, give it some taps, and send into the oven to bake for 45 minutes.
• Take the cake out of the oven right away, give it a tap or two, turn it upside down and let it cool on the cooling rack. *Never skip this step or the cake will just collapse.
• Wait until the cake is completely cool down; take it out of the cake pan, slice and serve.