Irresistibly Light Orange Chiffon Cake That's Pure Sunshine

A light and zesty Orange Chiffon Cake that captures the essence of citrus, perfect for any gathering.

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Prep Time 15

Cook Time 40

Cooling Time 30

Total Time 1 25

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

1 cup caster sugar Fine texture ensures a smooth batter.
1/2 cup vegetable oil Keeps the cake moist.
1/2 cup freshly squeezed orange juice Provides vibrant flavor.
zest of 1 orange Fresh zest intensifies the citrus experience.
1 1/2 cups cake flour Essential for a tender crumb.
6 egg whites Whipped to stiff peaks for fluffiness.
1/2 teaspoon cream of tartar Stabilizes the egg whites.

For the Whipped Cream Topping

1 cup double cream Adds richness and a silky touch.
2 tablespoons icing sugar Sweetens the cream.

Equipment

Chiffon tube pan
Electric mixer
Mixing bowls

Method

Step‑by‑Step Instructions for Orange Chiffon Cake

In a large mixing bowl, whisk together caster sugar, vegetable oil, orange juice, and orange zest until smooth.
In another bowl, whip egg whites with cream of tartar until stiff peaks form.
Gently fold the whipped egg whites into the batter in three additions.
Pour the batter into an ungreased chiffon tube pan. Bake at 325°F (163°C) for 35-40 minutes.
Invert the pan on a cooling rack and let the cake cool completely.
Whip double cream and icing sugar until soft peaks form.
Release the cooled cake from the pan and top with whipped cream. Garnish with orange zest if desired.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 20mgCalcium: 30mgIron: 1mg

Notes

Ensure ingredients are at room temperature for better aeration. Use a gentle folding motion to combine mixtures.

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