Orange Chiffon Cake Recipe
Orange Chiffon Cake Recipe photo by Taste of Home

Orange Chiffon Cake Recipe

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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
MAKES:16 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + standing Bake: 45 min. + cooling
MAKES: 16 servings


  • 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

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.


  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.
Originally published as Orange Chiffon Cake in Country Woman July/August 1995, p33

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Reviewed Apr. 18, 2016

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

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."

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."

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!!!!!"

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!!"

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