Orange Chiffon Cake Quick and Easy

This is not just any cake. Its an Orange Chiffon Cake with extra smooth texture and great taste. Try it and let us know how you like it.

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  • Eggs 6+1 (Eggyolk 6 eggs & eggwhites 7 eggs)
  • Flour 2 1/4 cups
  • Caster sugar 1 1/2 cups
  • Baking Powder 1 Tablespoon
  • Salt 1/2 Teaspoon
  • Orange zest 2 Tablespoon
  • Oil 1/2 cup
  • Orange juice 3/4 cup
  • Cream of tartar 1/2 Teaspoon (optional)


Separate egg yolks and egg whites in two bowls. Set aside for 30 minutes to bring them to room temperature.

Preheat oven to 170 degrees C.

In the bowl of your electric mixer, Add flour, sugar 1 ¼ cups (1/4 cup will be used later in the recipe), add baking powder, salt, and orange zest. Beat until all dry ingredients are mixed. . Make a well in the center of the flour mixture and add the egg yolks, oil and orange juice. Beat until batter is smooth. Scrape down the sides of the bowl as needed. Place the prepared batter aside.

In a separate bowl, using whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Now gradually add remaining 1/4 cup of sugar and beat until stiff peaks form.

Combine two batters gently with a large rubber spatula (in three additions).

Pour the batter into the ungreased tube pan and bake for about 55 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.

Immediately upon removing the cake from the oven, turn upside down the pan so it is suspended over the counter.

Let the cake cool completely before removing from pan (about 1 - 1 1/2 hours).

Remove the pan, dust the top with icing sugar.

Orange Chiffon cake is ready to be served.

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