This moist Orange Chiffon Cake recipe is the perfect spring dessert! It would be perfect for Mother’s Day. You don’t want to miss out on this simple orange sponge cake recipe!
This Orange Chiffon Cake has a long and storied history in my family.
The recipe actually comes from my grandmother, my father’s mother. I always loved it growing up- she would make it whenever we visited (along with her Apple Walnut Cake). You know that trick about putting bread slices at the end of a cake to keep it moist that has been floating around Facebook lately? She was doing that back in 1989.
But this cake is one of my favorites- and my dad’s too. The year after my parents remodeled their kitchen (so this would have been 1997-ish), my mom decided to make this cake as his birthday cake. I remember getting home from school that day and seeing cake. Lots of cake. All over the kitchen. Collapsed into a sad heap. My mother (who is no slouch in the kitchen) was, rightfully, totally out of patience- “I don’t know what the hell is wrong with this oven. These cakes keep collapsing while they are cooling!”
She did finally succeed, and she wrapped up all her cake fails and gave it to my dad for his birthday. Her sense of humor and humility is A+. However, I’m fairly sure she hates this cake to this day.
This cake is packed with orange and citrus flavor, perfect for spring. There’s no two ways about it- you have to use at least two bowls for this, which is what I try to avoid when cooking at all cost. Sorry. Just be lazy and throw them in the dishwasher. Its what I do.
Tools needed to make this delicious orange cake:
- An angel food cake pan is important for this recipe.
- It would also be helpful to have an egg separator for this recipe, too!
If you liked this moist Orange Chiffon Cake recipe, then you will also love these ones:
Orange Chiffon Cake
- 2 ¼ cups cake flour
- 1 ½ cups white sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 5 egg yolks
- ½ cup vegetable oil
- ¾ cup orange juice
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1 cup egg whites from about 8 large eggs
- ½ teaspoon cream of tartar
- ⅓ cup butter softened
- 1 ½ tablespoons orange zest
- 1 teaspoon lemon zest
- ¼ teaspoon salt
- 1 egg yolk
- 4 cups confectioners' sugar
- 3 tablespoons orange juice
- 1 tablespoon lemon juice
- Preheat the oven to 325F.
- In a medium sized bowl, add the cake flour, sugar, baking powder and salt. Whisk together and form a well in the middle. Add the egg yolks, oil, juice, zest and vanilla and set aside.
- In a large bowl, add the egg whites and cream of tartar. Using a handheld mixer, beat the egg whites until stiff.
- Using the same handmixer/beaters, mix together the egg-flour-orange bowl until smooth.
- Fold the egg yolk batter into the bowl of egg whites, 1/4 at a time.
- Pour into an ungreased 12" angel food/tube cake pan. Bake in the preheated oven for 1 hour, or until a toothpick comes out clean when inserted. Invert pan while cooling. Remove from pan.
- To make the icing: In a large mixing bowl, beat together all frosting ingredients until smooth. Frost cake all around and serve.