Orange Chiffon Cake



  • 7 large eggs separated & at room temperature
  • 2 cups all purpose flour
  • 1 1/2 cups granulated sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup water
  • 1/2 cup canola oil
  • 4 teaspoons grated orange peel
  • 2 teaspoons vanilla extract or orange extract
  • 1/2 teaspoon cream of tartar


  • 1 cup powdered sugar
  • 1/2 teaspoon orange zest
  • 1 tablespoon orange juice
  • 1 tablespoon heavy cream


  • Preheat oven to 325º Fahrenheit.
  • Separate the eggs, putting the egg yolks in one bowl and egg whites in another. Set aside.
  • In a large bowl, sift together the flour, sugar, baking powder and salt. Set aside.
  • In another bowl, mix together the egg YOLKS, water, oil, orange zest and vanilla.
  • Pour the wet ingredients into the dry and mix until well combined.
  • Add the cream of tartar to the egg whites. Using a stand mixer, beat until the peaks are stiff. (This took about 4 minutes in a stand mixer.)
  • Gently fold the egg white mixture into the batter until combined. Batter will be very light and fluffy.
  • Pour into an ungreased tube pan (with a removable bottom) and bake on the lowest rack for 50 minutes, or until top springs back when touched.
  • Immediately invert the pan and let it rest upside down on three glasses.
  • Allow the cake to cool upside down completely, then slide a knife around the sides and center of the pan to loosen the cake.
  • Remove the cake to a plate.
  • To make the orange glaze, whisk together the sugar, orange zest and orange juice. Add ½ to 1 tablespoon of heavy cream if the glaze is still too thick.
  • Drizzle the cake with the orange glaze.
  • Store in an airtight container at room temperature.


The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**


Calories: 344kcal | Carbohydrates: 52g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 238mg | Potassium: 190mg | Fiber: 1g | Sugar: 35g | Vitamin A: 179IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 2mg

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