Orange Chiffon Cake Recipe

If you adore light, fluffy cakes with a burst of citrusy brightness, then you are going to fall head over heels for this Orange Chiffon Cake. This cake captures the essence of fresh oranges with zesty orange zest and freshly squeezed orange juice folded delicately into a soft, airy chiffon base. Finished with luscious whipped cream and tender orange slices, every bite is a tender, melt-in-your-mouth experience that feels like sunshine on a plate. Whether you’re serving it for a special occasion or just to brighten an ordinary day, this Orange Chiffon Cake is your new go-to dessert for effortless elegance and unforgettable flavor.

Ingredients You’ll Need

The beauty of this Orange Chiffon Cake lies in its simple, carefully chosen ingredients. Each one plays a crucial role in building the cake’s tender crumb, airy texture, and vibrant citrus flavor. With nothing too fancy but everything essential, you’ll be amazed at how these staples come together to create such a stunning result.

• Cake flour: 160 g provides the perfect lightness and structure without heaviness.
• Baking powder: 2 teaspoons give the cake a gentle lift.
• Large eggs: 8 at room temperature ensure maximum volume and stability when whipped.
• Cream of tartar: 1 teaspoon helps stabilize the egg whites for fluffy meringue peaks.
• Granulated sugar: 200 g divided, with 150 g for the meringue and 50 g to sweeten the yolk mixture.
• Orange zest: 3 tablespoons bring vibrant fragrance and concentrated citrus flavor.
• Freshly squeezed orange juice: 150 g captures pure, natural sweetness and moisture.
• Light-tasting oil: 80 g like canola or avocado oil add moistness without overpowering.
• Vanilla extract: 1 teaspoon rounds out and enhances the cake’s flavors.
• Whipping cream: 250 g (heavy cream also works) for creating the airy, sweet whipped topping.
• Powdered sugar: 20 g to add just the right touch of sweetness to the cream.
• Additional vanilla extract: ½ teaspoon to elevate the whipped cream’s flavor.
• Orange slices: Thinly sliced, for fresh and pretty garnishing.

How to Make Orange Chiffon Cake

Step 1: Prep Your Oven and Dry Ingredients

Start by preheating your oven to 350°F. While it’s warming up, sift together the cake flour and baking powder into a small bowl. This simple combination creates the light canvas that will hold the airy orange-infused batter beautifully.

Step 2: Separate and Beat the Eggs

Carefully separate the egg whites and yolks into two large bowls, making sure not to get any yolk in the whites. Whisk the egg whites with cream of tartar until they become frothy like a cappuccino foam. Then slowly add 150 g of sugar, one spoon at a time, whipping until stiff peaks form. This fluffy meringue is essential for the cake’s signature cloud-like texture.

Step 3: Combine Yolk Mixture

In the bowl with egg yolks, add the remaining 50 g sugar and mix lightly. Stir in the orange zest, fresh orange juice, oil, and vanilla extract. This wet mixture will infuse the cake with brightness and moistness.

Step 4: Incorporate Dry Ingredients

Using a fine mesh sieve, sift the flour mixture into the yolk mixture to avoid lumps. Gently mix on low speed until everything is smooth and uniform, forming the flavorful base of your cake batter.

Step 5: Fold in the Meringue

Start by folding one-third of the fluffy egg white meringue into the yolk mixture with a spatula to lighten it. Then gently fold in the remaining meringue until no streaks remain, creating a batter that’s light, airy, and ready to bake.

Step 6: Bake and Cool

Pour the batter into a 10-inch tube pan without greasing it. This helps the cake cling to the sides as it rises. Tap the pan gently on the counter to release big air bubbles. Bake for 35 to 40 minutes until the top turns a beautiful golden brown. Immediately invert the pan and let it cool completely upside down, ensuring the cake sets with an airy crumb and doesn’t collapse.

Step 7: Release and Decorate

Once the cake is cool, run a spatula or skewer around the edges to release it and remove it from the pan carefully. Whip the cream with powdered sugar and vanilla until firm peaks form. Pipe the whipped cream generously over the top of the cake and adorn with thin orange slices and a hint of extra zest for an impressive finishing touch.

How to Serve Orange Chiffon Cake

Garnishes

Fresh orange slices and a dusting of extra orange zest beautifully complement the soft, fluffy cake and creamy topping. You can also add a sprinkle of toasted almond slivers or a few fresh mint leaves to add a burst of color and texture that’s both inviting and refreshing.

Side Dishes

This cake pairs wonderfully with a cup of jasmine tea, a glass of sparkling wine, or even a crisp, fruity white wine. For a more indulgent treat, serve alongside a scoop of vanilla bean ice cream or creamy citrus sorbet to keep the joyful orange theme going strong.

Creative Ways to Present

For a charming twist, slice the Orange Chiffon Cake into petite squares and serve on delicate dessert plates with a small dollop of whipped cream and a single candied orange slice. You can also assemble mini trifle cups layering cake pieces, whipped cream, and fresh fruit for a striking and playful display.

Make Ahead and Storage

Storing Leftovers

Once frosted, cover your Orange Chiffon Cake loosely with plastic wrap or store it in an airtight cake container. Keep it refrigerated to preserve the freshness of the whipped cream and the delicate citrus flavors. It will stay delicious for 2 to 3 days, perfect if you want to enjoy it over a few servings.

Freezing

If you want to save some for later, the unfrosted cake can be wrapped tightly in plastic wrap and aluminum foil and frozen for up to 1 month. When ready to enjoy, thaw it overnight in the refrigerator before adding your whipped cream topping for best texture and flavor.

Reheating

This chiffon cake is best served chilled or at room temperature. If you like it slightly warmer, bring it to room temperature naturally after refrigeration. Avoid microwaving as the whipped cream topping might melt and the cake could dry out.

FAQs

Can I use regular all-purpose flour instead of cake flour?

You can, but cake flour yields a lighter and softer crumb which is ideal for chiffon cakes. If substituting all-purpose flour, consider removing 2 tablespoons per cup and replacing it with cornstarch to mimic cake flour’s texture.

Why do I need to flip the cake pan upside down after baking?

Flipping the pan upside down cools the cake suspended, preventing it from deflating under its own weight as it cools. This is crucial for maintaining the light, airy structure of this Orange Chiffon Cake.

What is the role of cream of tartar in this recipe?

Cream of tartar stabilizes the egg whites, helping them reach and hold stiff peaks. This ensures the meringue is fluffy and strong enough to give the cake its signature airy texture.

Can I substitute fresh orange juice with bottled juice?

Freshly squeezed orange juice offers the best bright, natural flavor that bottled juice can’t quite match. If you must use bottled juice, opt for a high-quality, pure orange juice with no added sugars or preservatives.

How long does this Orange Chiffon Cake stay fresh?

When properly stored in the refrigerator, the cake will stay fresh for about 3 days. It’s best enjoyed within this timeframe to savor the whipped cream topping and the delicate fluffy crumb at their peak.

Final Thoughts

This Orange Chiffon Cake is truly a delightful celebration of lightness and citrus freshness that you’ll want to make again and again. It’s one of those recipes that’s both impressive and approachable, perfect for sharing with loved ones or indulging in a special moment by yourself. So grab those oranges and give this recipe a try—you’ll be rewarded with a slice of pure happiness every single time.