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Orange Chiffon Cake

Rated as 4.77 out of 5 Stars

"This cake recipe was given to me by my sister-in-law many years ago. It's deliciously light in texture, compatible with any meal and makes a beautiful presentation for special occasions. -Ann Pitt, Mountainside, New Jersey"
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Ingredients

1 h 15 m servings
Original recipe yields 12 servings

Directions

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  1. 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 peels. Pour into well in dry ingredients; beat with a wooden spoon until smooth. In a mixing bowl, beat egg whites on medium speed until foamy. Add cream of tartar; beat until stiff peaks form. Gradually fold into batter.
  2. Transfer to an ungreased 10-in. tube pan. Bake at 325 degrees F 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.
  3. For icing, combine the confectioners' sugar, shortening and butter until smooth. Spread over top of cake. Spoon pineapple over icing.

Reviews

Read all reviews 38
  1. 44 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This is great recipe! Very moist and quite delicate. I did not use the 1/4 C water but instead increased the OJ by that amount- I also did not have any orange peels and not enough lemon peels e...

Most helpful critical review

This cake looked amazing and I was so excited...then I tasted it. There is way too much orange/lemon peel in this. It was a very bitter cake. I will try this one again using 1/2 of the peel c...

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This is great recipe! Very moist and quite delicate. I did not use the 1/4 C water but instead increased the OJ by that amount- I also did not have any orange peels and not enough lemon peels e...

Since the cake is supposed to be a chiffon, I used cake flour and sifted the dry ingredients 3 times. i followed the reviews of others and used 3/4 cup OJ and omitted the water. I also added a t...

This is delicious, so light and fluffy. Tastes great without the icing and extra calories. I also used all oj like another reviewer. I blended the sugar in the blender to make it fine and sifte...

I use this recipe for my first attempt at baking a chiffon cake. This a great recipe! The cake is nicely moist & flavorsome and doesn't use cake flour. I live in Sydney and couldn't find cake fl...

Mmmm...so light and fluffy (I beat the heck out of the pre-flour mixture). Like everyone else, I used orange juice to replace the water. I also decreased the sugar to 1 cup without any seeming...

Gorgeous cake, very moist, very delicate, very tasty. I added almond extract and used a different whipped icing, and it was delicious. My only difficulty was that, when I took it out of the tube...

Classic Chiffon cake that is light, moist and tasty; rose beautifully to a substantial height. I will use parchment paper and also lightly grease the bottom of the tube pan to ensure an easy re...

Great Orange chiffon cake. Like other reviewers I exchanged the water for more orange juice. I used the icing however instead of the pineapple I added some of the leftover orange zest. YUM!

Excellent cake. I made the following changes to make the orange flavor more pronounced: 1) Where it called for 1/2 Orange Juice, I used 1/2c frozen OJ CONCENTRATE (straight from the can instea...