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Frosted Orange Chiffon Cake

Rated as 4 out of 5 Stars

"Fresh orange zest and juice give this delightfully light cake a homemade flavor."
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45 m servings 455 cals
Original recipe yields 12 servings (1 cake)


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  1. Heat oven to 350 degrees F. Spray two 8-inch round cake pans with flour no-stick cooking spray.
  2. Beat egg whites with 1/3 cup sugar in a large bowl with an electric mixer until thick and glossy but not stiff. Transfer to another bowl.
  3. Combine cake flour, remaining 1 cup sugar, baking powder and salt in large bowl. Add orange peel, orange juice, milk, oil and egg yolks. Beat at medium speed 2 minutes, scraping bottom and sides of bowl often. Fold egg whites into batter until well blended. Pour evenly into prepared pans.
  4. Bake 25 to 30 minutes or until center springs back when touched lightly and wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans; cool completely.
  5. Beat powdered sugar, shortening and orange peel in a large bowl with an electric mixer until smooth. Add orange juice gradually, beating until desired consistency. Add more juice as needed.
  6. Place one cake layer top side down onto serving dish. Spread top of with frosting. Top with second layer. Frost sides and top of cake.

Nutrition Facts

Per Serving: 455 calories; 14.4 g fat; 81 g carbohydrates; 3.3 g protein; 32 mg cholesterol; 294 mg sodium. Full nutrition

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Read all reviews 3
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Though the frosting came out more like an icing, it was still delish! I'm definitely making these again!

Love this better than expected!!

Its was a really sticky cake, the frosting was nothing like expected it was more of an icing