Orange Chiffon Cake

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READY IN: 45mins
Recipe by internetnut

I have not tried this recipe. I got it from American magazine. Here's a light, delicate cake laced with citrus for the more mature palettes in your home.

Ingredients Nutrition

  • Cake

  • 3 oranges
  • 2 egg whites
  • 1 12 cups sugar
  • 2 14 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 12 cup milk
  • 13 cup cooking oil
  • 2 egg yolks
  • Orange Fluff Frosting

  • 2 tablespoons orange peel
  • 13 cup sugar
  • 4 teaspoons cornstarch
  • 12 cup orange juice
  • 2 cups whipping cream


  1. Cake:.
  2. Preheat oven to 350. Grease and flour 2 9x1 1/2-inch round cake pans; set aside. Finely shred 1 tablespoon of peel from 1 orange. Squeeze juice from 2 oranges to measure 1/2 cup juice. Section remaining orange. In a large mixing bowl, beat egg whites to soft peaks. Gradually add 1/2 cup of the sugar, beating to stiff peaks. In another large mixing bowl, combine flour, baking powder; salt, and remaining 1 cup sugar.
  3. Add milk and oil to flour mixture. Beat on low speed of electric mixer until combined. Add juice and egg yolks; beat 1 minute. Fold in egg white mixture until combined. Fold in orange peel. Divide batter between pans.
  4. Bake for 30-35 minutes or until wooden toothpick inserted near the centers comes out clean. Cool completely on wire racks; remove from pans. Frost and top with orange sections.
  5. Orange Fluff Frosting:
  6. Shred orange peel; set aside.
  7. In small pan, stir together sugar and cornstarch. Stir in juice. Cook over medium-low heat, stirring until mixture thickens; cook and stir 2 more minutes.
  8. Remove from heat; stir in orange peel. Cover; chill 1 hour.
  9. Beat cream to stiff peaks; fold into chilled mixture. Frost cake.

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