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Orange Chiffon Cake

Light and Fluffy Orange Chiffon Cake to Brighten Your Day

This Orange Chiffon Cake is a celebration of lightness and citrus flavor, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.5 cups Caster Sugar A fine granulated sugar that dissolves easily for even sweetness.
  • 0.5 cups Vegetable Oil Keeps the cake moist; can substitute with melted butter for a richer taste.
  • 0.75 cups Fresh Orange Juice The star of the show; fresh juice ensures the brightest flavor.
  • 1 teaspoon Orange Extract Optional, but adds another layer of citrus depth.
  • 2 cups Cake Flour Essential for its light and fluffy texture.
  • 6 large Egg Whites Whip to stiff peaks for airy lift.
  • 1 teaspoon Cream of Tartar Helps stabilize egg whites.
For the Orange Whipped Cream (optional)
  • 1 cup Double Cream Ensures a rich, creamy topping; chill beforehand.
  • 2 tablespoons Icing Sugar Sweetens and smooths the whipped cream.

Equipment

  • Mixing Bowl
  • Hand mixer
  • Chiffon Tube Pan
  • Spatula

Method
 

Cake Preparation
  1. In a large mixing bowl, whisk together the caster sugar, vegetable oil, fresh orange juice, and orange extract until well combined. Then, gently sift in the cake flour, stirring until smooth.
  2. In a clean bowl, beat the egg whites with cream of tartar until stiff peaks form. Gradually add remaining caster sugar while mixing until glossy.
  3. Gently fold the meringue into the cake batter using a spatula, careful not to overmix. This ensures a light structure.
  4. Pour the batter into an ungreased chiffon tube pan and bake at 325°F (165°C) for about 35 minutes until a toothpick comes out clean.
  5. Invert pan immediately onto a cooling rack and let cool upside down for about 1 hour.
  6. Prepare the orange whipped cream by beating the double cream until soft peaks form, adding icing sugar gradually.
  7. Remove the cooled cake from the pan and, before serving, spread the orange whipped cream on top.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin C: 10mgCalcium: 2mgIron: 4mg

Notes

For best results, use fresh orange juice and avoid over-whipping the egg whites to maintain the cake's airy texture.

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