Orange Chiffon Cake With Orange Glaze

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

I made this cake over the holidays and had to share it on this site, it is the best (and highest) chiffon cake I have ever made!!! Make certain that your egg whites are room temperature before beating.

Ingredients Nutrition

Directions

  1. Preheat oven to 325°.
  2. Prepare an ungreased 10-inch tube pan.
  3. In a large bowl blend together the flour with sugar, baking powder and salt.
  4. Add in oil egg yolks, orange juice, water, orange zest and vanilla; beat using an electric mixer until smooth and no sugar granules remain (about 5 minutes).
  5. In a large bowl beat room temperature egg whites until frothy then add in cream of tartar, continue beating until very stiff.
  6. Using a spatula gently fold in the egg whites into the flour/sugar mixture.
  7. Pour the batter into tube pan.
  8. Bake for about 50-60 minutes or until cake tests done.
  9. Invert the pan and allow cake to cool completely (I use a en empty beer bottle for this).
  10. Run a knife around the inside of the pan to release the cake and invert onto a serving plate.
  11. To make the glaze; in a bowl whisk together all ingredients until smooth. Drizzle over the cooled cake.

Reviews

(2)
Most Helpful

My grandmother always made an orange chiffon cake for my dad on his birthday. She passed in 1991. I have tried for 10 years to make one like hers. I found it with this recipe. Highest and best tasting chiffon I have ever made. Another reviewer said that it only needed to be cooked for 50-60 minutes. I found it needed about 68 minutes. Thank you so much for this recipe.

Aunt B February 20, 2010

This cake was definitely high with nice texture and flavor. The baking time seemed excessive to me but I try to follow a recipe the first time I make it. It ended up very overcooked and dry. I will make it again (but not soon - it is a huge cake) and bake it for less time (I think 50-60 minutes will do it).

Toadflax May 02, 2007

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