# Orange Chiffon Cake

An orange-flavored cake with a light and spongy texture, yet moist with a soft and tender crumb, covered with an orange-flavored glaze.

- Total time: 90 min
- Cuisine: American
- Category: Baked Goods
- Language: en

## Ingredients

- 7 large egg yolks
- 8 large egg whites
- 2 tbsp orange zest
- 0.5 cup freshly squeezed orange juice
- 2 cups cake flour
- 1 cup granulated white sugar
- 2 tsp baking powder
- 0.5 tsp salt
- 1 tsp pure vanilla extract
- 0.5 cup flavorless oil (corn, vegetable, canola, safflower)
- 0.5 tsp cream of tartar
- 0.5 cup granulated white sugar
- 2 cups confectioner sugar (for glaze)
- 1 tbsp melted butter (for glaze)
- 1 tsp lemon juice (for glaze)
- 2.5 tbsp orange juice (for glaze)
- 1 tbsp freshly grated orange zest (for glaze)

## Instructions

1. Pre-heat your oven to 325 degrees Fahrenheit (165 degrees Celsius).
2. Prepare a 10-inch (25 cm) two-piece tube pan by leaving it ungreased and ensuring it's not nonstick.
3. Separate seven large egg yolks (120 grams) and eight large egg whites (240 grams) when cold, then cover and bring them to room temperature (about 30-60 minutes).
4. Wash two oranges, then grate two tablespoons (10 grams) of orange zest, avoiding the white pith.
5. Cut the oranges in half and squeeze to get half a cup (120 milliliters/120 grams) of freshly squeezed orange juice, straining out any pulp or seeds.
6. In a stand mixer with the paddle attachment (or a hand mixer/by hand), combine 2 cups (240 grams) of cake flour, 1 cup (200 grams) of granulated white sugar, 2 teaspoons (8 grams) of baking powder, and half a teaspoon (2 grams) of salt.
7. Add the prepared orange zest to the dry ingredients.
8. Beat the dry ingredients on low speed to mix everything together.
9. Make a well in the center of the dry ingredients.
10. Pour in the half cup of orange juice, the seven large egg yolks, one teaspoon (4 grams) of pure vanilla extract, and half a cup (120 milliliters/120 grams) of a flavorless oil.
11. Beat the wet and dry ingredients together on medium-low speed for about one minute until just combined.
12. Transfer the batter to a nice wide bowl and wash the mixing bowl.
13. Using the whisk attachment, beat the eight large egg whites (at room temperature) in the clean mixing bowl.
14. Add half a teaspoon (2 grams) of cream of tartar to the egg whites.
15. Beat the egg whites on medium-low speed until they reach soft peaks and you see tracks of the whisk.
16. Increase the speed to medium-high and gradually add half a cup (100 grams) of granulated white sugar, beating until the whites are fluffed, shiny, glossy, and have stiff peaks.
17. Ensure the sugar is completely dissolved in the meringue by rubbing a small amount between your fingers; beat a little more if grainy.
18. Add a small amount of the meringue to the batter to lighten it, mixing it in with big strokes, making sure to get to the bottom of the bowl.
19. Add about half of the remaining meringue to the batter and gently fold it in, turning it up and over.
20. Add the rest of the meringue to the batter and continue to gently fold until just combined, ensuring not to deflate the whites.
21. Pour the batter into the ungreased tube pan and gently shake to even it out.
22. Run a wooden skewer through the batter in circles to remove any large air bubbles.
23. Bake for 55 to 60 minutes, or until the cake is golden brown, set, springy to the touch, and a wooden skewer inserted comes out clean.
24. Immediately upon removal from the oven, invert the pan and place the center core onto the top of a glass to cool completely (about 1.5 hours) until the pan is at room temperature.
25. Once completely cool, prepare a wire rack by lightly buttering or spraying it, or using a flavorless oil.
26. Take a flat edge and run it around the outside of the cake in the pan, then around the inner core.
27. Push up on the bottom of the pan to release the cake, then run the flat edge along the bottom to fully release it.
28. Invert the cake onto the prepared wire rack.
29. Allow the cake to dry out a little before glazing.
30. To make the orange glaze, sift 2 cups (240 grams) of confectioner sugar into a bowl.
31. Add one tablespoon (13 grams) of melted butter and one teaspoon of lemon juice to the confectioner sugar.
32. Start by adding 1.5 tablespoons of orange juice and stir, then add another tablespoon of orange juice (total 2.5 tbsp) until a pourable consistency is achieved.
33. Add one tablespoon (5 grams) of freshly grated orange zest to the glaze and mix.
34. Place the cake on a wire rack over a baking sheet.
35. Pour the orange glaze over the top of the cake, ensuring the entire top is covered and allowing it to drip down the sides.
36. Let the glaze finish dripping and firm up.
37. Gently transfer the cake to a serving plate using a large spatula.

## Equipment

- 10-inch (25 cm) two-piece tube pan
- grater (microplane or box grater)
- citrus squeezer
- strainer
- measuring cup
- stand mixer
- paddle attachment
- hand mixer
- whisk attachment
- wide bowl
- wooden skewer
- glass
- wire rack
- flat edge
- spatula
- baking sheet
- pedestal/serving plate

## Tips

- Do not butter or grease the tube pan, as the batter needs to cling to the sides for full volume and proper cooling.
- Do not use a nonstick pan for the cake.
- Separate eggs while cold, then bring yolks and whites to room temperature before mixing.
- When zesting oranges, only grate the orange part, avoiding the bitter white pith underneath.
- If you cannot find cake flour, you can make your own by removing 4 tablespoons of all-purpose flour and replacing it with 4 tablespoons of cornstarch.
- When beating egg whites, ensure the bowl and whisk are very clean and free of grease.
- Cream of tartar stabilizes egg whites and prevents over-whipping; lemon juice can be used as a substitute.
- When folding meringue into the batter, mix gently with big strokes to avoid deflating the whites.
- Ensure the sugar is completely dissolved in the meringue by rubbing a small amount between your fingers.
- When baking, test for doneness by inserting a wooden skewer halfway between the inner core and outside; it should come out clean.
- Immediately invert the tube pan over a glass to cool completely after baking, for at least 1.5 hours.
- If using a nonstick tube pan accidentally, cool it upside down on a wire rack with a paper towel underneath.
- Sift confectioner's sugar for the glaze to avoid lumps.
- Start with a small amount of liquid for the glaze and add more gradually to achieve the desired pourable consistency.
- For a smoother cake exterior, you can gently rub off any loose or crusty pieces after the cake has cooled and dried slightly.

## Source

- Original video: https://youtu.be/DRse8VSbrbg?si=awr2_YPAM-r3i2wX
- Recipe page: https://www.cliprecipe.com/recipe/9c1e026a-09a5-4fc4-856c-6b1e77260e55
- Extracted: 2026-06-05

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt