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Orange Chiffon Cake Recipe

Orange Chiffon Cake Recipe

Meet the Cook: When I was a girl, I daydreamed about being the best wife, mother and homemaker. But it wasn't until a few years ago that I started entering our county fair. Since then, Orange Chiffon Cake has been awarded several blue ribbons. I'm fortunate to have a thin husband - he can be my taste-tester and never get full! We've kept our country ways all 53 years of our marriage. We're the parents of three, and have eight grandchildren and four great-grandchildren. -Marjorie Ebert, Conewango Valley, New York
TOTAL TIME: Prep: 15 min. + standing Bake: 45 min. + cooling YIELD:16 servings

Ingredients

  • 6 eggs, separated
  • 2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup fresh orange juice
  • 1/2 cup canola oil
  • 2 tablespoons grated orange peel
  • 1/2 teaspoon cream of tartar
  • ORANGE GLAZE:
  • 1/2 cup butter
  • 2 cups confectioners' sugar
  • 2 to 4 tablespoons fresh orange juice
  • 1/2 teaspoon grated orange peel

Directions

  • 1. Let eggs stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, salt and baking soda. In a bowl, whisk the egg yolks, orange juice, oil and orange peel; add to dry ingredients. Beat until well blended.
  • 2. In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Fold into orange mixture.
  • 3. Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest rack at 350° for 45-50 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate.
  • 4. For glaze, melt butter in a small saucepan; add remaining glaze ingredients. Stir until smooth. Pour over top of cake, allowing it to drizzle down sides. Yield: 16 servings.

Nutritional Facts

1 slice: 333 calories, 15g fat (5g saturated fat), 95mg cholesterol, 269mg sodium, 47g carbohydrate (34g sugars, 1g fiber), 4g protein.

Reviews for Orange Chiffon Cake

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MY REVIEW
Lort320 User ID: 8583662 247231
Reviewed Apr. 18, 2016

"Loved this cake and so did my guests. Perfect cake for the spring time..."

MY REVIEW
carolynstowers User ID: 4001197 243069
Reviewed Feb. 2, 2016

"This cake is so good and moist. I did use a different frosting, I make an orange butter cream frosting and pressed toasted coconut into the frosting top and sides of cake. I made this cake 43 years ago from a mix I purchased at the store, the mix was disconnected . I am happy that I found this recipe. This is one of my husband's favorite cakes. Thank you Marjorie and TASTE OF HOME. I also made up an orange food color . I made the cake medium orange color and the frosting darker. This don't help or hurt the flavor of the cake, it did make for a prettier presentation."

MY REVIEW
JenandBry User ID: 8216959 230530
Reviewed Aug. 1, 2015

"Love this! Exceptional flavor & texture. The 2nd time I made it, I cut corners for time & didn't allow the eggs to get to room temperature. Skipping this step made a HUGE difference in the texture of the cake. This cake is a definite favorite. Takes a little bit of effort, but is very worth it."

MY REVIEW
Mrsymorgan User ID: 8224682 218564
Reviewed Jan. 22, 2015

"Wow!! I tried this recipe and the cake was so awesome!! I didn't make the icing but still it so good!!!!!"

MY REVIEW
carletonfaith User ID: 8170734 215367
Reviewed Dec. 19, 2014

"Perfect!!! A friend commented it was so perfect it was a blue ribbon winner lol!!!! Excited to make again and again. Wish I could post a picture!!"

MY REVIEW
jchrist67 User ID: 1462450 22451
Reviewed Apr. 19, 2014

"I used the glaze from this recipe on another orange chiffon cake, and I have to say, it was awesome and so easy to make. My friends were licking their forks."

MY REVIEW
Sweet01 User ID: 1327588 9971
Reviewed Apr. 9, 2010

"Delicious orange flavor! The icing is amazing!"

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