Best 16 Orange Chiffon Cake Recipes

ORANGE CHIFFON CAKE

Steps:

• Let eggs stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, salt and baking soda. In a bowl, whisk the egg yolks, orange juice, oil and orange zest; add to dry ingredients. Beat until well blended. , In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Fold into orange mixture. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest rack at 350° for 45-50 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate. , For glaze, melt butter in a small saucepan; add remaining glaze ingredients. Stir until smooth. Pour over top of cake, allowing it to drizzle down sides.

ORANGE CHIFFON CAKE

Steps:

• Preheat oven to 325 degrees. In a large bowl, whisk together flour, baking powder, salt, and 1 cup sugar. Make a well in center of flour mixture. Add oil, egg yolks, orange zest and juice, and 1/4 cup cold water; whisk batter until smooth.
• With an electric mixer on medium-high speed, whisk egg whites and cream of tartar until soft peaks form. Gradually add the remaining 1/2 cup sugar, 1 tablespoon at a time; continue to beat until stiff peaks form. Using a flexible spatula, gently fold half of egg-white mixture into batter. Fold in remaining egg-white mixture just until combined (do not overmix).
• Pour batter into a 10-inch footed angel food cake pan with a removable bottom; bake until a cake tester inserted near center of cake comes out clean, 55 to 60 minutes. Remove from oven; invert, still in pan, onto a baking sheet. Let cool completely. Run a sharp knife around edges to release cake. Serve topped with whipped cream and candied zest, if desired.

ORANGE CHIFFON CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Wash angel food tube pan in hot soapy water to ensure it is totally grease free.
• Sift flour, sugar, baking powder, and salt together into bowl. Make a well in center. Put egg yolks, cooking oil, orange juice, orange rind, and vanilla into well. Set aside. Don't beat yet.
• In a large bowl, beat egg whites and cream of tartar in mixing bowl until very stiff. Set aside.
• Using same beaters, beat egg yolk-flour mixture until smooth. Gently fold 1/4 at a time into egg whites. Pour batter into ungreased 10 inch angel food tube pan.
• Bake in oven for 60 to 70 minutes, until an inserted wooden pick comes out clean. Invert pan until cake has cooled. Remove from pan. Serve plain or frost with Orange Icing.

ORANGE CHIFFON CAKE

Steps:

• Make the cake:
• Into a large bowl sift together the flour, 3/4 cup of the sugar, the baking powder, and the salt. In a bowl whisk together the oil, the egg yolks, the orange juice, the zest, and the vanilla and whisk the mixture into the flour mixture, whisking until the batter is smooth. In the large bowl of an electric mixer beat the egg whites with a pinch of salt until they are foamy, add the cream of tartar, and beat the whites until they hold stiff peaks. Add the remaining 3/4 cup sugar, a little at a time, and beat the whites until they hold stiff glossy peaks. Stir one third of the whites into the batter to lighten it and fold in the remaining whites gently but thoroughly. Spoon the batter into an ungreased 10-inch tube pan, 4 inches deep, with feet and a removable bottom, and bake the cake in the middle of a preheated 325°F. oven for 1 hour, or until a tester comes out clean. Invert the pan immediately onto a rack and let the cake cool completely in the pan upside down on the rack. Run a long thin knife around the outer and tube edges of the pan and turn the cake out of the pan onto the rack. Using a serrated knife cut the cake in half horizontally.
• Make the cream frosting:
• In a large bowl, chilled, with an electric mixer beat together the cream, the Grand Marnier, the zest, the sugar, the orange-flower water, and a pinch of salt until the mixture holds stiff peaks.
• Transfer the bottom layer of the cake to a platter, spread some of the frosting on it, and top it with the remaining layer. Spread the remaining frosting on the top layer and side of the cake and garnish the cake with the candied mimosa balls, the candied violets, and the orange sections.

ORANGE CHIFFON CAKE WITH VANILLA WHIPPED CREAM

Steps:

• Preheat oven to 325 degrees. In a large bowl, whisk together flour, baking powder, salt, and 1 cup sugar. Make a well in center of flour mixture. Add oil, egg yolks, orange zest and juice, and 1/4 cup cold water; whisk batter until smooth.
• Using an electric mixer, beat egg whites and cream of tartar until soft peaks form. Gradually add remaining 1/2 cup sugar (1 tablespoon at a time); continue to beat until stiff peaks form. Using a rubber spatula, gently fold half of egg-white mixture into batter. Fold in remaining egg-white mixture just until combined (do not overmix).
• Pour batter into a 10-inch footed angel-food cake pan with a removable bottom; bake until a toothpick inserted near center of cake comes out clean, 55 to 60 minutes. Remove from oven; invert, still in pan, onto a baking sheet. Cool completely. Run a knife around edge and center to release cake. Serve topped with vanilla whipped cream and candied orange zest, if desired.

SUNSHINE CHIFFON CAKE WITH CREAMY ORANGE FROSTING

Steps:

• Preheat the oven to 325°F.
• In a large mixing bowl, beat the egg yolks with an electric mixer until frothy, then gradually add 2/3 cup of the granulated sugar, beating until thick.
• In a small bowl, combine the orange rind and juice and add to the yolk mixture alternately with the flour, beating until well blended.
• Wash and dry the beaters.
• In another large mixing bowl, combine the egg whites, cream of tartar and salt.
• Beat until soft peaks form, then gradually add the remaining 2/3 cups granulated sugar and beat until stiff peaks form.
• Gently fold the egg whites into the yolk mixture, scrape the batter into an ungreased 10-inch tube pan and bake until a cake tester inserted in the center comes out clean (about 1 hour and 10 minutes).
• Let the cake cool in the pan for 10 minutes, then invert on wire rack to cool completely.
• Frost the top and sides of the cake with Creamy Orange Frosting and let the cake stand for at least 1 hour before serving.

ORANGE CREAM CHIFFON CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In another large bowl, beat egg yolks until slightly thickened. Gradually add 1/3 cup sugar, beating until thick and lemon-colored. Blend in orange juice and zest. Add flour and remaining sugar to yolk mixture; mix well., Add cream of tartar and salt to egg whites; beat with clean beaters until stiff peaks form. Fold into batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets., Bake at 325° on lowest oven rack 40-50 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1-1/2 hours. Run a knife around sides and center tube of pan; remove cake., For filling, in a double boiler or a metal bowl over simmering water, combine the sugar, flour and salt. Add the orange juice, egg and orange zest. Constantly whisk until mixture reaches 160° or is thick enough to coat the back of a spoon. Remove from heat and cool completely. Fold in whipped topping., Cut cake horizontally into 3 layers. Place bottom layer on a serving plate; top with one-third of the filling. Repeat layers twice. Serve immediately or refrigerate.

ORANGE GLOW CHIFFON CAKE

Steps:

• Preheat the oven to 325°F.
• In a large mixing bowl combine the flour, all but 2 tablespoons of the sugar, baking powder, and salt and beat 1 minute to mix. Make a well in the center. Add the oil, egg yolks, orange juice, orange zest, and vanilla and beat 1 minute or until smooth.
• In another large mixing bowl beat the egg whites until frothy, add the cream of tartar, and beat until soft peaks form when the beater is raised. Beat in the remaining 2 tablespoons sugar and beat until stiff peaks form when the beater is raised slowly. Gently fold the egg whites into the batter with a large balloon wire whisk, slotted skimmer, or angel food cake folder until just blended.
• Pour into the tube pan (the batter will come to 1 inch from the top), run a small metal spatula or knife through the batter to prevent air pockets, and bake for 55 minutes or until a cake tester inserted in the center comes out clean and the cake springs back when lightly pressed in the center. Invert the pan, placing the tube opening over the neck of a soda or wine bottle to suspend it well above the counter, and cool the cake completely in the pan (this takes about 1 1/2 hours).
• Loosen the sides with a long metal spatula and remove the center core of the pan. Dislodge the bottom and center core with a metal spatula or thin, sharp knife. (A wire cake tester works well around the core. To keep the sides attractive, press the spatula against the sides of the pan and avoid any up-and-down motion.) Invert onto a greased wire rack and reinvert onto a serving plate. Wrap airtight.
• Finished Height:
• 4 1/2 inches high in the middle.
• Store:
• 3 days room temperature, 10 days refrigerated, 2 months frozen.
• Complimentary Adornments:
• A light sprinkling of powdered sugar and/or decorate the base and center with orange blossoms or fresh daisies. Candied orange zest scattered on top also makes an attractive and flavorful addition.
• Serve:
• Room temperature or lightly chilled. Cut with a serrated knife.
• Pointers for Success:
• • Use cake flour that does not contain leavening. Do not use self-rising cake flour.
• • Use superfine sugar for the finest texture and maximum volume.
• • Measure or weigh ingredients carefully.
• • Do not use oil that contains silicates - it will be listed on the label.
• • Egg whites must be free of even a trace of yolk and the bowl must be spotless.
• • When beating egg whites, use cream of tartar or be careful to beat just until stiff peaks form when the beater is raised slowly.
• • Fold flour gently but thoroughly into the batter.
• • Prevent air pockets by running a small metal spatula or knife through the batter before baking.
• • Use the correct pan size.
• • Bake immediately after mixing.
• • Check for accurate oven temperature.
• • Use correct baking time; do not underbake.
• • Cool cakes upside down, well elevated from the countertop, in a draft-free area.
• • Wrap cakes well when cool.
• • An angel food cake folder, large balloon whisk, or slotted skimmer is ideal for folding in the flour with the least amount of air loss. If using the whisk, periodically shake out the batter which collects inside.

ORANGE PINEAPPLE CHIFFON CAKE

Steps:

• Sift the flour, sugar, baking powder and salt into a large bowl; make a well in the center. In another bowl, beat egg yolks until thicken and lemon-colored. Beat in the orange juice, oil, water, vanilla, and orange and lemon zests. Pour into well in dry ingredients; beat with a wooden spoon until smooth. In a bowl, beat egg whites on medium speed until foamy. Add cream of tartar; beat until stiff peaks form. Gradually fold into batter., Transfer to an ungreased 10-in. tube pan. Bake at 325° for 55-60 minutes or until cake springs back when lightly touched. Immediately invert cake; cool completely. Loosen cake from sides of pan; remove cake and place on a serving platter., For icing, combine the confectioners' sugar, shortening and butter until smooth. Spread over top of cake. Spoon pineapple over icing.

ORANGE GLOW CHIFFON CAKE

Steps:

• Preheat the oven to 325 degrees.
• In a large mixing bowl, combine the flour, baking powder, salt and all but 2 tablespoons of the sugar and beat 1 minute to mix. Make a well in the center. Add the oil, egg yolks, orange juice, orange zest and vanilla and beat with electric mixer 1 minute or until smooth.
• In another large mixing bowl, beat the egg whites until frothy, add the cream of tartar and beat until soft peaks form when the beater is raised. Beat in the remaining 2 tablespoons of sugar until stiff peaks form when the beater is raised slowly. Gently fold the egg whites into the batter with a large balloon wire whisk or slotted skimmer until just blended.
• Pour into a 10-inch, 2-piece ungreased tube pan (the batter will come to 1 inch from the top) and bake for 55 minutes or until a cake tester inserted in the center comes out clean and the cake springs back when lightly pressed in the center. Invert the pan, placing the tube opening over the neck of a soda or wine bottle to suspend it well above the counter, and cool the cake completely in the pan (about 1 1/2 hours).
• Remove the pan from the bottle, loosen the sides with a long metal spatula and remove the center core of the pan. (Dislodge the bottom and center core with a metal spatula or thick sharp knife. A wire cake tester works well around the core. To keep the sides attractive, press the spatula against the sides of the pan and avoid any up-and-down motion.) Invert onto a greased wire rack and reinvert onto a serving plate.
• Wrap the cake so that it is airtight. It will store 3 days at room temperature, 10 days refrigerated and 2 months frozen.

ORANGE CHIFFON CAKE

Steps:

• 1. Heat oven to 325 degrees.
• 2. In a large bowl sift flour, sugar, baking powder, and salt. Make well in flour mixture: pour oil in well.
• 3. Add egg yolks, orange rind and juice. Beat until smooth.
• 4. Pour egg whites into another bowl, add cream of tartar. Beat whites until they hold very stiff peaks (they should be stiffer than for meringue).
• 5. Slowly pour egg-yolk mixture over whites, folding in gently. DO NOT STIR. Continue folding until mixture is just blended.
• 6. Turn batter into UNGREASED tube pan. Bake at 325 degrees for 55 minutes-then at 350 degrees for 10-15 minutes or until cake tester inserted in center comes out clean.
• 7. Cool and remove-do not remove while still warm or cake will shrink. Invert and let tube pan rest on center tube or on cooling rack where there can be circulation around cake.

ORANGE GLOW CHIFFON CAKE

Steps:

• Preheat oven to 325.
• Need ungreased 10" tube pan.
• In mixer combine flour, all but 2 tbl of the sugar, baking powder, and salt.
• Mix for 1 minute.
• Add oil, egg yolks, orange juice, zest and vanilla.
• Beat 1 minute until very smooth.
• In another bowl beat egg whites until frothy, add cream of tartar, beat to soft peaks.
• Beat in remaining 2 tbl sugar and beat to stiff peaks.
• Gently fold whites into batter with a balloon whisk until just blended.
• Pour into tube pan, run metal spatula through batter to prevent air pockets and bake for about 55 minutes.
• Invert over bottle to cool completely.
• Unmold.
• Remove from pan.
• I normally glaze the cake with powdered sugar mixed with orange juice or orange juice concentrate.
• Mix enough juice into sifted powdered sugar so that it is barely pourable.
• Drizzle over cake so that it covers the top and runs down the sides.
• This cake freezes beautifully (unglazed).

BUCKWHEAT, BERGAMOT & BLOOD ORANGE CHIFFON CAKE

Steps:

• To make the filling: Pour the lemon juice into a medium nonreactive bowl and add the gelatin. Stir to dissolve the gelatin, then add the marmalade and the candied citrus. Refrigerate until cool and set, about 2 hours (this can be made and refrigerated up to a day ahead).
• To make the cake: Preheat the oven to 325°F/165°C. Line the bottom of 10-in/25-cm springform cake pan with parchment paper and set aside.
• Sift together the flour, baking powder, and salt into a large bowl. Add 100 g /1/2 cup of the sugar and whisk to combine.
• In a medium bowl, whisk together the milk, egg yolks, oil, and water. Make a well in the flour, add the yolk mixture, then whisk thoroughly and quickly for about 1 minute until very smooth.
• Put the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until frothy. Add the cream of tartar and beat on medium-high speed until the whites hold soft peaks. Slowly add the remaining 24 g/2 tablespoons sugar and beat on medium-high speed until the whites hold firm, shiny peaks. Using a rubber spatula, scoop about one-third of the whites into the bowl containing the batter and, with the rubber spatula, gently fold in to lighten the batter. Gently fold the remaining whites into the batter just until combined.
• Pour the batter into the prepared pan, smoothing the top with an offset spatula. Bake until a cake tester inserted into the center comes out clean, about 1 hour and 15 minutes. Let cool in the pan on a wire rack. To unmold, run a paring knife around the inside of the pan to loosen the cake, release and remove the outside ring of the pan, then invert the cake onto the wire rack and peel off the parchment. (The cake will keep, tightly wrapped, in the refrigerator for up to 4 days or in the freezer for up to 1 month.)
• To make the syrup: In a medium saucepan over medium heat combine the water, sugar, and bergamot juice and bring to a simmer. Simmer, stirring occasionally, until the sugar dissolves. Remove from the heat and let cool completely.
• Wash, dry, and reassemble the springform pan. With a long, thin, serrated knife, cut the cake lengthwise into five equal layers. Place one layer in the bottom of the springform pan.
• To make the ganache: Place a saucepan of water over medium heat and bring to a simmer. Set a heatproof bowl over the water, taking care that the bottom of the bowl does not touch the water. Add the chocolate and heat until halfway melted. Stir gently, remove from the heat, and let cool until it registers between 95°F/35°C and 115°F/46°C on an instant-read thermometer.
• Remove the tea-infused cream from the refrigerator and strain through a fine-mesh sieve into a separate medium saucepan (if using tea bags, simply discard them). Add the milk and place over medium heat. Heat until it comes to just a boil, stirring occasionally.
• In a separate bowl, whisk together the egg yolks and sugar. Whisking constantly, pour one-third of the hot cream mixture into the yolk-sugar mixture, then add this mixture to the remaining cream. Stir constantly over medium heat with a wooden spoon until the mixture thickens and coats the back of a spoon. Remove from the heat and pour through a fine-mesh sieve into a clean bowl and let it cool until it registers 140°F/60°C on an instant-read thermometer. This is your crème Anglaise.
• Measure out 600 g/2 1/4 cups créme Anglaise and add to the chocolate in four or five additions, using a heatproof spatula and vigorous strokes to incorporate. The temperature of the mixture should not exceed 113°F/43°C, which is why the cream is added in several additions. The mixture may appear broken at first but should come together by the final addition of cream to be smooth and glossy. Let cool slightly. With a handheld immersion blender, blend the ganache until completely smooth and uniform. (A whisk is also fine, but an immersion blender makes for an ultra-silky ganache that pours very nicely.) Use immediately.
• Using a pastry brush, soak the cake layer in the pan with one-quarter of the bergamot syrup. With an offset spatula, spread a thin layer of ganache (about 1/4 in/6 mm thick) over the cake. Top with a second cake layer, soak with an additional one-quarter of bergamot syrup, and then spread with half of the marmalade filling. Top with a third layer and repeat the process, alternating with one more layer of ganache and one more layer of marmalade filling, soaking each cake layer well with syrup. Top with the final cake layer, soak with the remaining syrup, and refrigerate until the cake is firm, 1 to 2 hours, then dust with cocoa powder.
• Remove the cake from the refrigerator 2 hours before serving to bring to room temperature. To store, cover tightly and keep in a cool place for up to 4 days.

ORANGE CHIFFON CAKE WITH ORANGE FILLING AND MERINGUE

Steps:

• filling: In a medium saucepan, whisk together sugar, cornstarch and salt. Stir in orange zest, orange juice, and lemon juice. Bring mixture to a boil over medium heat, stirring frequently, and allow to boil about 1 minute (mixture should thicken slightly and become translucent). Meanwhile, in a bowl, whisk together egg yolks and egg until very well blended. While mixing egg mixture, slowly pour 1/4 cup of the hot orange juice mixture over eggs and stir until well blended. Remove saucepan from heat (once it's boiled as listed above) and while stirring mixture in saucepan, slowly pour egg mixture into saucepan. Reduce burner temperature to medium-low heat and return saucepan to burner and cook, stirring constantly (and whisking rather vigorously to prevent curdling) until mixture thickens well, about 4 minutes. Remove from heat, add butter and stir until combined. Pour into a bowl, cover with plastic wrap pressing directly against surface of filling, and chill 2 hours. cake: Preheat oven to 350 degrees. Butter and flour 3 9-inch round cake pans (lightly butter sides), set aside. To the bowl of an electric stand mixer fitted with the paddle attachment (or using a bowl and electric hand mixer), add 1 1/3 cups granulated sugar, baking powder, salt and sift cake flour into bowl. Pour in canola oil, egg yolks (while reserving the whites in a separate mixing bowl) and orange juice. Blend mixture on medium-high speed until smooth, about 3 - 4 minutes (slightly less if using a paddle attachment that has the scraper), occasionally scraping down sides and bottom of bowl. Blend in orange zest and vanilla extract. In a large mixing bowl, using an electric hand mixer (or if you have two stand mixer bowls you can use your stand mixer with the whisk attachment), whip 5 reserved egg whites with 1/2 tsp cream of tartar on moderately high speed until stiff (but not dry) peaks form. Add half of the whipped egg whites to the batter and fold until partially comb

ORANGE CHIFFON CAKE WITH ORANGE GLAZE

Steps:

• 1. Move oven rack to lowest position. Preheat oven to 325 degrees. In large bowl, sift cake flour, 1 1/4 cups sugar and baking powder; set aside. In separate bowl, mix oil, egg yolks, orange juice and orange peel together; set aside.
• 2. In mixer bowl, on medium speed beat egg whites with cream of tartar until foamy. On high speed,continue beating until soft peaks form. (Soft peaks are reached when the peaks drop when beaters are lifted). Gradually add sugar until firms peaks form. (Sugar needs to be added slowly so it will dissolve and not weigh down the meringue. Whites should look glossy when beaters are lifted. The tip of the peaks will pull back slightly but still hold).
• 3. Beat flour mixture and orange juice mixture until well blended. Fold in egg whites. Gently pour batter into a 10" tube pan. Using a rubber spatula, smooth and level top of cake. Gently tap the pan against the kitchen counter to remove any large air bubbles. Bake for 50 to 55 minutes or until cake springs back when lightly touched. Immediately invert pan. Cool Completely (about 1 hour). To remove cake, run a knife against the sides of the pan. Turn out on a plate. Then run the knife in one swift motion around the base of the pan. Allow the cake to gently fall onto the plate. Glaze cooled cake.
• 4. Beat butter and powdered sugar until smooth. Add orange peel and orange juice. Beat mixture until blended. Drizzle glaze over cooled cake.

ORANGE CHIFFON CAKE

Steps:

• Beat egg whites with cream of tartar until very stiff and slightly dry.
• In a small bowl, mix dry ingredients and make a well in the centre.
• Pour in oil, egg yolks, orange rind and juice.
• Beat well with mixer until smooth - about 1 minute.
• Carefully fold egg yolk milxture into egg whites.
• Bake in ungreased angel food or bundt pan for 45 minutes @ 350°F.
• Invert pan until cold.