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Orange Cream Chiffon Cake

Light and luscious, this sponge cake is bursting with orange flavor. It’s the perfect dessert to serve after a filling meal, or with afternoon tea or coffee.—Faith Sommers, Bangor, California
  • Total Time
    Prep: 1 hour Bake: 40 min. + cooling
  • Makes
    12 servings


  • 9 large eggs, room temperature, separated
  • 1 cup sugar, divided
  • 1/4 cup orange juice
  • 4 teaspoons grated orange zest
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup orange juice
  • 1 large egg, lightly beaten
  • 4 teaspoons grated orange zest
  • 1 carton (12 ounces) frozen whipped topping, thawed


  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In another large bowl, beat egg yolks until slightly thickened. Gradually add 1/3 cup sugar, beating until thick and lemon-colored. Blend in orange juice and zest. Add flour and remaining sugar to yolk mixture; mix well.
  • Add cream of tartar and salt to egg whites; beat with clean beaters until stiff peaks form. Fold into batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.
  • Bake at 325° on lowest oven rack 40-50 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1-1/2 hours. Run a knife around sides and center tube of pan; remove cake.
  • For filling, in a double boiler or a metal bowl over simmering water, combine the sugar, flour and salt. Add the orange juice, egg and orange zest. Constantly whisk until mixture reaches 160° or is thick enough to coat the back of a spoon. Remove from heat and cool completely. Fold in whipped topping.
  • Cut cake horizontally into 3 layers. Place bottom layer on a serving plate; top with one-third of the filling. Repeat layers twice. Serve immediately or refrigerate.
Nutrition Facts
1 slice: 329 calories, 9g fat (6g saturated fat), 155mg cholesterol, 207mg sodium, 53g carbohydrate (41g sugars, 1g fiber), 7g protein.

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  • mbmcolon
    Mar 22, 2018

    This isn’t so much a review as a question. I love this cake, but we have diabetics at home. Do you know the substitution amounts iin order to use an artificial sweetener like Splenda?

  • Ceege
    Mar 30, 2015

    @ abdaaq.... just goggle "chiffon cake" and I am sure you will find hundreds of recipes for plain cake. I made this cake and everyone loved it. I made exactly as directed except I added a thin layer of orange marmalade on top of each cake layer before spreading the filling on top of that. It gave it a really good orange flavor and that is what we like. Thanks for a great recipe.

  • GodivaUK
    Feb 24, 2015

    Looks delicious, must make!

  • abdaaq
    Jan 21, 2015

    Wow...looks good...Can I make this without the orange flavor?or can you pls pass me a plain chiffon cake recipe.thank you

  • rallyjan
    Feb 5, 2013

    light and delicious!