Orange Chiffon Cake with Orange Zest Icing

16 INGREDIENTS • 10 STEPS • 1HR 20MINS

Orange Chiffon Cake with Orange Zest Icing

Recipe

5.0

3 ratings

Easy and light chiffon cake flavored with orange for a refreshing twist. The perfect post-holiday dinner treat.

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Orange Chiffon Cake with Orange Zest Icing

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Vodka & Biscuits

I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.

http://www.vodkaandbiscuits.com

Easy and light chiffon cake flavored with orange for a refreshing twist. The perfect post-holiday dinner treat.

1HR 20MINS

Total Time

$3.16

Cost Per Serving

Ingredients

Servings

12

us / metric

Meringue

8

Eggs, separated

egg whites only

3/4 cup

Granulated Sugar

Cake

2 1/4 cups

Cake Flour

3/4 cup

Granulated Sugar

1 Tbsp

Baking Powder

1 tsp

1/2 cup

Vegetable Oil

or Coconut Oil

6

Eggs, separated

yolks only

4 Tbsp

Cold Water

plus 2 tbsp

2

Oranges, zested, juiced

1 Tbsp zest and 1/2 cup juice per 12 servings

1 Tbsp

Vanilla Extract

Icing

2 1/4 cups

Powdered Confectioners Sugar

2 tsp

Vanilla Extract

2 Tbsp

Butter, melted

1/2

Orange, zested

1 Tbsp zest needed

4 Tbsp

Light Cream

or Milk

Nutrition Per Serving

VIEW ALL

Calories

479

Fat

17.1 g

Protein

10.9 g

Carbs

69.9 g

Love This Recipe?

Orange Chiffon Cake with Orange Zest Icing

Save

Vodka & Biscuits

I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.

http://www.vodkaandbiscuits.com

Cooking InstructionsHide images

step 1

For the meringue: In a clean bowl, whip the Eggs (8) Whites until foamy for about 2-3 minutes.

step 2

Slowly beat in the Granulated Sugar (3/4 cup) and continue beating until stiff peaks have formed and the meringue looks silky for about 7-8 minutes. A standing electric mixer with the whip attachment works best! Set aside until needed.

step 2 Slowly beat in the Granulated Sugar (3/4 cup) and continue beating until stiff peaks have formed and the meringue looks silky for about 7-8 minutes. A standing electric mixer with the whip attachment works best! Set aside until needed.

step 3

For the cake: Sift the Cake Flour (2 1/4 cups). Combine with the Baking Powder (1 Tbsp), Salt (1 tsp), and Granulated Sugar (3/4 cup) and sift once more. Make a well in the center for the wet ingredients.

step 4

In a separate bowl mix the zest and juice from Oranges (2), Water (4 Tbsp), Vegetable Oil (1/2 cup), Vanilla Extract (1 Tbsp) and Eggs (6) Yolks. Pour into the "well" and whisk until no longer lumpy and smooth.

step 4 In a separate bowl mix the zest and juice from Oranges (2), Water (4 Tbsp), Vegetable Oil (1/2 cup), Vanilla Extract (1 Tbsp) and Eggs (6) Yolks. Pour into the "well" and whisk until no longer lumpy and smooth.

step 5

Fold in 1/3 of the meringue with a rubber spatula. Fold in the remaining meringue, one third at a time. Fold until the batter has completely combined, making sure there is no visible meringue.

step 5 Fold in 1/3 of the meringue with a rubber spatula. Fold in the remaining meringue, one third at a time. Fold until the batter has completely combined, making sure there is no visible meringue.

step 6

Lightly grease and flour a bundt or tube pan. Add the batter to the pan and bake for 1 hour, or until a toothpick comes out clean.

step 7

Invert pan over a sheet pan lined with parchment paper. Cool upside down until the pan is cool to the touch. Remove from pan and top with icing.

step 7 Invert pan over a sheet pan lined with parchment paper. Cool upside down until the pan is cool to the touch. Remove from pan and top with icing.

step 8

For the icing: Combine Powdered Confectioners Sugar (2 1/4 cups), Vanilla Extract (2 tsp), Butter (2 Tbsp) , Light Cream (4 Tbsp) and zest from Orange (1/2) together and mix until smooth. If needed, add two more tablespoons of heavy cream.

step 8 For the icing: Combine Powdered Confectioners Sugar (2 1/4 cups), Vanilla Extract (2 tsp), Butter (2 Tbsp) , Light Cream (4 Tbsp) and zest from Orange (1/2) together and mix until smooth. If needed, add two more tablespoons of heavy cream.

step 9

Pour over the cake allowing to drip all over the sides. Garnish with extra orange zest if desired.

step 9 Pour over the cake allowing to drip all over the sides. Garnish with extra orange zest if desired.

step 10

Dig in and enjoy!

step 10 Dig in and enjoy!

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