Orange Chiffon Cake

13 INGREDIENTS • 10 STEPS • 1HR 15MINS

Orange Chiffon Cake

Recipe

4.3

3 ratings

The light, fluffy, and delicate orange flavor of this delicious cake is perfect for an after meal dessert.

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Orange Chiffon Cake

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The light, fluffy, and delicate orange flavor of this delicious cake is perfect for an after meal dessert.

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

1HR 15MINS

Total Time

$2.44

Cost Per Serving

Ingredients

Servings

10

us / metric

2 1/4 cups

Powdered Confectioners Sugar

2 tsp

Vanilla Extract

2 Tbsp

Butter, melted

4 Tbsp

Light Cream

1 2/3 cups

Cake Flour

1 2/3 cups

Granulated Sugar

1 Tbsp

Baking Powder

1 tsp

1/2 cup

Vegetable Oil

8

Sponsored

Eggland's Best Classic Eggs, separated

4 Tbsp

Cold Water

2

Oranges, zested, juiced

1 Tbsp zest and 1/2 cup juice needed

1 Tbsp

Vanilla Extract

Nutrition Per Serving

VIEW ALL

Calories

447

Fat

14.0 g

Protein

3.1 g

Carbs

77.2 g

Love This Recipe?

Orange Chiffon Cake

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 Instructions

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step 1

Preheat oven to 325 degrees F (160 degrees C).

step 2

Separate the Eggland's Best Classic Eggs (8). Set aside the egg whites and 6 egg yolks.

step 3

In a clean bowl, whip the Egg Whites until foamy. Slowly beat in the Granulated Sugar (3/4 cup) and continue beating until stiff peaks have formed.

step 4

In a separate bowl, sift the Cake Flour (1 2/3 cups). Combine the Granulated Sugar (3/4 cup), Baking Powder (1 Tbsp), and Salt (1 tsp) and sift all together. Make a well for the wet ingredients.

step 5

In a large bowl combine the Vegetable Oil (1/2 cup), Egg Yolks, Water (4 Tbsp), zest and juice from Oranges (2) and Vanilla Extract (1 Tbsp). Add this to the well and whisk together until no longer lumpy.

step 6

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

step 7

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

step 8

Invert pan over a sheet pan line with parchment paper. Cool upside until the pan is cool to the touch.

step 8 Invert pan over a sheet pan line with parchment paper. Cool upside until the pan is cool to the touch.

step 9

Stir Powdered Confectioners Sugar (2 1/4 cups), Vanilla Extract (2 tsp),Butter (2 Tbsp), and Light Cream (4 Tbsp) until smooth. Adjust the consistency by adding more cream or milk. Adjust flavor if necessary.

step 10

Top cooled cake with glaze. Serve and enjoy!

step 10 Top cooled cake with glaze. Serve and enjoy!

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