Orange Chiffon Cake Tested Recipe

Orange Chiffon Cake Recipe

At first glance you could mistakenly think this Orange Chiffon Cake is an Angel Food Cake. Both cakes are beautiful with their tall circular shape and that characteristic hole in the center which comes from baking the cake in a tube pan. But their similarities do not end there. When you cut into an Orange Chiffon Cake you will see that it also has that same sponge-like texture of an Angel Food Cake where its lightness and fluffiness comes from using beaten egg whites. Chiffon Cakes, however, are also different as they contain both baking powder and a liquid fat (in the form of oil). It is the oil that gives this cake its wonderful moist and tender crumb and that keeps the cake soft even when refrigerated. You can use safflower, corn or sunflower oil, just be sure to check the product label to see that the oil does not contain silicates as they tend to inhibit foaming. The disadvantage of oil is that it does not have much flavor, so chiffon cakes must get their flavor from other ingredients, in this case from both orange juice and orange zest. I have used Navel Oranges, but you can use other varieties. Navel Oranges are a large, sweet, thick and pebbly skinned orange that is fairly easy to peel and has no seeds. Its name comes from the fact that the fruit has a navel like protuberance at one end which contains a 'baby' fruit. It is sometimes nicknamed the 'belly button orange'.

Chiffon cakes were invented in the 1920s by a Californian named Henry Baker who went on to sell his recipe to General Mills in the 1940s. Chiffon cakes were very popular in the 1950s and then seemed to fade away. Luckily, they are now being rediscovered, maybe because they are hailed as having less cholesterol than other cakes or maybe it is because, while similar to an angel food cake, they are not as sweet. As I mentioned above, the batter is baked in an ungreased tube pan which allows the batter to cling to the sides of the pan as it rises. The tube in the center of the pan lets the hot air circulate so the heat can reach the center of the cake. The cake needs to be inverted immediately upon removing it from the oven as this keeps the cake from shrinking and losing its volume. I like to serve this cake with a dusting of powdered sugar and fresh fruit. Of course, whipped cream or even ice cream makes a nice accompaniment.

This recipe was adapted from The Woman's Association of St. Paul's United Church's (Spryfield, Nova Scotia) "Book One Favorite Recipes" dated 1956.


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Orange Chiffon Cake: Separate the eggs and place the whites in one bowl and the yolks in another. Cover with plastic wrap and bring them to room temperature (about 30 minutes).

Preheat the oven to 325 degrees F (170 degrees C) and have ready a 10 inch (25 cm) two piece tube pan (ungreased).

In the bowl of your electric mixer, fitted with the paddle attachment, place the flour, sugar (minus 3 tablespoons (42 grams)), baking powder, and salt. Beat until combined. Make a well in the center of the flour mixture and add the egg yolks, oil, orange juice, orange zest, and vanilla extract. Beat about one minute or until smooth.

In a separate bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 3 tablespoons (42 grams) of sugar and beat until stiff peaks form. With a large rubber spatula or wire whisk, gently fold the egg whites into the batter just until blended (being careful not to deflate the batter).

Pour the batter into the ungreased tube pan and bake for about 55 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed the cake will spring back). Immediately upon removing the cake from the oven invert the pan and place on a bottle or flat surface so it is suspended over the counter. Let the cake cool completely before removing from pan (about 1 1/2 - 2 hours).

To remove the cake from the pan, run a long metal spatula around the inside of the tube pan and center core. Invert onto a greased wire rack.

Can store in an airtight container for a few days at room temperature or for about a week in the refrigerator. This cake can also be frozen for a couple of months.

Orange Chiffon Cake:

6 large eggs, separated plus 1 (30 grams) additional egg white

2 1/4 cups (225 grams) sifted cake flour

1 1/2 cups (300 grams) superfine white (castor) sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup (120 ml) vegetable oil or safflower oil

3/4 cup (180 ml) freshly squeezed orange juice (2 - 3 large Navel Oranges)

2 tablespoons (10 grams) orange zest

1 teaspoon pure vanilla extract

3/4 teaspoon cream of tartar

Note: To make superfine sugar, process 1 1/2 cups (300 grams) of granulated white sugar in your food processor for about 30 seconds or until finely ground. Superfine sugar is used as it dissolves easier in the batter.

Orange Zest - The orange outer rind of the orange that contains the fruit's flavor and perfume.

Cream of tartar is tartaric acid and is a fine white crystalline acid salt which is a by-product of the wine-making industry. It is used in the whipping of egg whites to stabilize them and allow them to reach maximum volume.