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Orange Chiffon Cake

 Orange Chiffon Cake
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 th
16 ServingsPrep: 15 min. + standing Bake: 45 min. + cooling


  • 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
  • 1/2 cup butter
  • 2 cups confectioners' sugar
  • 2 to 4 tablespoons fresh orange juice
  • 1/2 teaspoon grated orange peel


  • 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.
  • 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.
  • Gently spoon batter into an ungreased 10-in. tube pan. Cut through

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Orange Chiffon Cake (continued)

Directions (continued)

  • 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.
  • 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 equals 333 calories, 15 g fat (5 g saturated fat), 95 mg cholesterol, 269 mg sodium, 47 g carbohydrate, 1 g fiber, 4 g protein.