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Homemade Orange Chiffon Cake Recipe

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4.8 from 134 reviews

This Homemade Orange Chiffon Cake is a light, fluffy, and fragrant dessert that combines the delicate texture of a chiffon cake with a bright orange flavor. Featuring grated orange peel and orange extract mixed into the batter, this cake is baked in a tube pan to perfection and finished with a sweet and citrusy orange glaze for an irresistible treat.

Ingredients

Scale

For the Cake Batter

  • 7 large eggs (separated & at room temperature)
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup water
  • 1/2 cup vegetable oil
  • 4 teaspoons grated orange peel
  • 2 teaspoons orange extract (or vanilla extract)
  • 1/2 teaspoon cream of tartar

For the Orange Glaze

  • 1 cup powdered sugar
  • 1/2 teaspoon orange zest
  • 1 tablespoon fresh orange juice
  • 1 tablespoon heavy cream

Instructions

  1. Preheat and Prepare: Preheat your oven to 325º Fahrenheit. Prepare an ungreased tube pan with a removable bottom and set it aside for baking.
  2. Separate Eggs: Carefully separate the egg yolks from the egg whites, placing them into two separate bowls. Keep all eggs at room temperature to ensure proper mixing and volume.
  3. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt. This ensures an even distribution of leavening agents and smooth texture.
  4. Combine Wet Ingredients: In another bowl, whisk together the egg yolks, water, vegetable oil, grated orange peel, and orange extract until well combined. Then, gradually add the sifted dry ingredients into the wet mixture and mix just until incorporated.
  5. Beat Egg Whites: Add the cream of tartar to the egg whites. Using a stand mixer with a whisk attachment, beat the egg whites until stiff peaks form—this typically takes about 4 minutes. The stiff peaks are crucial for the light, airy texture of the cake.
  6. Fold Egg Whites into Batter: Gently fold the beaten egg whites into the batter using a rubber spatula. Carefully fold from the bottom and sides to maintain the airiness, blending until the mixture is uniform and fluffy.
  7. Bake the Cake: Pour the batter into the ungreased tube pan. Place the pan on the lowest rack of the oven and bake for about 50 minutes, or until the top springs back when lightly touched.
  8. Invert and Cool: Immediately upon removing the cake from the oven, invert the pan and rest it upside down on three glasses to cool completely. This prevents the cake from collapsing and helps maintain its height.
  9. Unmold the Cake: Once cooled, run a knife around the sides and center tube of the pan to loosen the cake. Carefully remove the cake and place it on a serving plate.
  10. Prepare and Apply Glaze: In a small bowl, whisk together the powdered sugar, orange zest, and fresh orange juice until smooth. If the glaze is too thick, add ½ to 1 tablespoon of heavy cream to reach desired consistency. Drizzle the glaze evenly over the cooled cake and serve.

Notes

  • Ensure eggs are at room temperature; this helps create a stable meringue when beating egg whites.
  • Do not grease the tube pan; the batter needs to cling to the sides to rise properly.
  • Be gentle when folding the egg whites to maintain the cake’s light texture.
  • The cake must cool upside down to prevent it from shrinking or collapsing.
  • You can substitute vanilla extract if orange extract is unavailable, but this will alter the flavor profile slightly.

Keywords: orange chiffon cake, chiffon cake recipe, homemade chiffon cake, orange cake, light cake, citrus cake

Find it online: https://spatulaqueen.com/homemade-orange-chiffon-cake-recipe/