Orange Chiffon Cake
Ingredients
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- 2 tablespoons orange zest – finely grated
- 3/4 cup orange juice – freshly squeezed
- 1 cup granulated sugar
- 2 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 7 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 7 large egg whites
- 1/2 teaspoon cream of tartar
- 1/2 cup granulated sugar
- confectioners' sugar – for dusting (for serving)
Instructions
1. Preheat the oven to 325°F (165°C). Have an ungreased 10-inch tube (angel food) pan ready; do not line or grease it. Wash and dry the oranges, then finely grate zest to make 2 tablespoons and squeeze 3/4 cup juice.
2. In a large bowl, whisk together the cake flour, 1 cup granulated sugar, baking powder, and salt until well combined; whisk for 30 seconds to aerate (or sift together).
3. Make a well in the dry ingredients. Add the egg yolks, orange juice, vegetable oil, orange zest, and vanilla. Whisk until the batter is very smooth and thick, 1–2 minutes.
4. In a separate, clean, grease-free bowl, beat the egg whites with the cream of tartar on medium speed until foamy, about 1 minute. Gradually add the remaining 1/2 cup granulated sugar while beating, then increase to medium-high and whip to stiff, glossy peaks, 3–5 minutes total.
5. Fold one-third of the whipped egg whites into the batter to loosen it. Gently fold in the remaining whites in two additions just until no white streaks remain; avoid deflating.
6. Pour the batter into the ungreased tube pan. Smooth the top and run a thin knife or skewer through the batter to pop any large air pockets.
7. Bake until the top springs back when lightly touched and a skewer inserted near the center comes out clean, 55–65 minutes.
8. Immediately invert the pan onto its feet or over a heatproof bottle. Cool completely, 2–3 hours.
9. To unmold, run a thin knife around the outside edge and the center tube. Lift out the inner sleeve, then run the knife under the cake to release the bottom. Transfer to a serving plate, dust with confectioners' sugar (for serving), slice with a serrated knife, and serve.
Orange Chiffon Cake is a tall, feather-light cake with a tender, springy crumb and a bright citrus aroma. It balances the sunny tang of fresh orange juice and zest with gentle sweetness, while oil keeps the crumb moist without heaviness. The result is an airy, cloudlike slice that pairs beautifully with nothing more than a dusting of sugar or a simple fruit garnish.
Developed in the early 20th century United States, chiffon cake bridged the gap between sponge and butter cakes by using oil and whipped egg whites for lift. The orange version traces back to the cake’s earliest days, when Los Angeles caterer Harry Baker created the chiffon method in 1927 and guarded it as a trade secret. In 1947 the formula was sold to General Mills and popularized under the Betty Crocker brand, making chiffon—especially orange—an American midcentury icon baked in ungreased tube pans and cooled upside down.