Orange Chiffon Cake

Posted by Tracy Newel on Jan 30, 2012
Filed: Dessert
Tagged: cake orange chiffon seasonal eats

This is the most requested birthday cake from Grandma Mim's repertoire. People who do not like cake eat this cake. People who insist that dessert always involves chocolate adore this cake. It's simple, clean, with a great orange flavor. Most importantly, it has a crust. A little sparkle of sugar and butter than forms a gorgeous layer between your fork and mouth. It is phenomenal served with caramel sauce and almost any seasonal fruit you can get your hands on. Creme fraiche is also advised.


For the cake:

  • 2 cups all purpose flour
  • 1 1/2 cups sugar
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1/4 cup cold water
  • 1/2 cup vegetable oil
  • 2 Tbsp. grated orange zest (1/4 cup if using microplane, about 5 to 6 oranges)
  • 7 eggs
  • 1/2 tsp cream of tartar

For the glaze:

  • 1/3 cup butter
  • 1 Tbsp. grated orange zest
  • 2 cups (scant) powdered sugar
  • 2 to 4 Tbsp. orange juice


For the cake:
Move oven rack to lowest position. Heat oven to 325 degrees. Stir together flour, sugar, baking powder, and salt in a mixer bowl. Beat in at low speed until smooth water, oil, orange zest, and egg yolks. In another bowl, beat egg whites with cream of tartar on high speed until stiff peaks form. Gradually pour egg yolk mixture over whites, gently folding with a spatula until just blended.

Pour batter into an ungreased tube pan. Bake 75 minutes or until top springs back when lightly touched. Immediately turn pan upside-down (on a bottle if the pan has no feet, being sure the cake is level while cooling). Cool at least 2 hours. Loosen side of cake with a knife and remove from pan. Spread glaze over top of cake, allowing some to drizzle down the side.

For the glaze:
Melt butter over low heat; remove from heat and stir in orange peel, sugar, and enough juice to form a smooth glaze the consistency of thick syrup.

This cake freezes (and refreezes) very well.