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Chiffon cake is a moist and airy-like sponge cake with a delicate flavor. Our version is topped with a citrusy frosting and berries.
This chiffon cake pairs perfectly with this light and fluffy orange-flavored frosting or could be enjoyed with Whipped Cream or custard cream! This cake is light and fluffy, similar to our Angel Food Cake.
Light and Airy
What is chiffon cake? A chiffon cake is light and airy like a sponge or Angel Food Cake, but it differs in that it uses vegetable oil for fat instead of the more traditional butter or shortening.
It combines the cloud-like texture of angel food cake with a tender richness provided by egg yolks and oil. Flavor the cake with citrus, chocolate, vanilla, or any flavoring you choose.
It can be topped with any of your favorite fruits or berries for even more flavor.
If you love cake, we have a feeling you are going to love the spongy texture and delicious taste of this cake! You will wow your friends and family with this elegant dessert that is actually quite simple to make.
How to Make Chiffon Cake
PREP. Preheat the oven to 325°F.
DRY INGREDIENTS. Sift the cake flour, sugar, baking powder, and salt into a large mixing bowl.
WET INGREDIENTS. Make a well in the center, and add the oil, egg yolks, cold water, vanilla, and orange extract. Mix until smooth.
EGGS. In another large mixing bowl or the bowl of a stand mixer, beat the egg whites and cream of tartar together until they form stiff peaks.
Pour the batter mixture into the egg whites, folding it in gently (scraping the sides with a spatula) so the egg whites don’t deflate.
BAKE. Pour the foam cake batter into an ungreased 10-inch angel food tube pan, and spread evenly.
Bake for 55 minutes, then increase the heat to 350°F and bake an additional 10-15 minutes, until the cake is golden brown on top and a toothpick inserted in the center comes out clean.
COOL + SERVE. Remove from the oven and let cool upside down. Allow to cool completely, then release from the pan by running a plastic knife around the edges of the pan. Invert onto a serving platter.
To Make the Frosting
When the cake has cooled, make the frosting.
CREAM. Add the butter to a large mixing bowl or the bowl of a stand mixer.
Beat until light and fluffy.
FLAVOR. Add the orange juice, orange zest, vanilla extract, and powdered sugar, and mix until combined. Increase the speed to high and beat until light and fluffy.
DECORATE. Spread the frosting over the cooled cake and decorate it with fresh fruit, if desired.
Note. The original frosting recipe had ¼ cup of orange liqueur in it, which seemed pretty crazy considering it was supposed to be a birthday cake for kids. I substituted orange juice for the alcohol and it worked great!
Recipe Tips
These simple tips will help you create the perfect orange chiffon cake, pay special attention to avoiding a sunken cake!
Eggs. Another important aspect of this cake is to beat the egg whites until they are fluffy, then fold them into the batter. This helps give the cake a nice fluffy rice. (see tips below)
Cracked top. In an oven that’s too hot, the outside of the cake cooks before the inside has finished expanding which causes the top to crack. If cracks do form, don’t worry it will end up being the bottom of the cake and no one will see.
Cake flour substitute. Add 2 tbsp of cornstarch to the bottom of a 1-cup measuring cup. Fill the rest of the cup with all-purpose flour and level off the top. Sift together.
Use room temperature ingredients, especially the eggs. Room-temperature ingredients whip up better and combine easier.
Pan. Use two 9-inch rounds in place of the tube pan. Do not grease and remember to invert to cool.
All About Eggs
Since eggs are a vital ingredient to a successful chiffon cake, be sure and prepare them properly.
- Eggs separate easier when they are cold. Add the yolks in one bowl and the whites in another bowl and give them time to come to room temperature before mixing them into the recipe.
- Separate the yolk and whites completely. Even a speck of yolk can keep the egg whites from whipping up correctly.
- The bowl for whipping the egg whites must be free from oils and water. Use a glass or metal bowl as other types of bowls can often carry oily residue.
- As the egg whites whip, they will become bubbly and opaque and will take on a creamy fluffy texture and a solid white color.
- Whip until stiff peaks form. When you lift the whisk out of the egg whites it will form a little mountain peak. Soft peaks will fold over whereas a stiff peak will continue to stand straight up and hold its shape.
Storing Tips
Make ahead of time. Make the cake base ahead of time and store it unfrosted on the counter, in the refrigerator, or in the freezer. No matter which way you store it, let the cake cool and wrap it tightly in plastic wrap.
- Counter or fridge: store for 4-5 days
- Freezer: wrap again with foil and freeze for up to 3 months.
STORE. Leftover decorated chiffon cake recipe can be covered and stored at room temperature for 1-2 days or in the fridge for 3-4 days. Be sure to refrigerate it if you decide to add fruit.
Recipe FAQ
The chiffon method involves folding whipped egg whites into cake batter which creates a light fluffy texture.
Chiffon cake needs to be baked in a smooth-sided tube pan or a regular cake pan. A bundt cake pan is a type of tube pan, but because of the designs, it does not work for a chiffon cake.
Cooling a chiffon cake upside down in the pan on a wire rack helps it keep its fluffy high texture. If you forget to invert the cake pan, the cake may sink down and compress the texture as it cools.
For More Cake Recipes, Try:
Chiffon Cake Recipe
Ingredients
for the cake:
- 2 cups cake flour
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 7 egg yolks
- 3/4 cup cold water
- 2 teaspoons vanilla extract
- 1 teaspoon orange extract
- 7 egg whites
- 1/2 teaspoon cream of tartar
for the frosting:
- 1/2 cup butter softened
- 1/4 cup orange juice
- zest of one medium orange
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- fresh fruit optional
Instructions
- Preheat the oven to 325°F.
- Sift the cake flour, sugar, baking powder, and salt into a large mixing bowl. Make a well in the center, and add the oil, egg yolks, cold water, vanilla, and orange extract. Mix until smooth.
- In another large mixing bowl or the bowl of a stand mixer, beat the egg whites and cream of tartar together until they form stiff peaks. Pour the batter mixture into the egg whites, folding it in gently so the egg whites don’t deflate.
- Pour the batter into an ungreased 10-inch angel food tube pan, and spread evenly. Bake for 55 minutes, then increase the heat to 350°f and bake an additional 10-15 minutes, until the cake is golden brown on top and a toothpick inserted in the center comes out clean. Remove from the oven and let cool upside down. Allow to cool completely, then release from the pan by running a plastic knife around the edges of the pan. Invert onto a serving platter.
- When the cake has cooled, make the frosting by adding the butter to a large mixing bowl or the bowl of a stand mixer. Beat until light and fluffy. Add the orange juice, orange zest, vanilla, and powdered sugar, and mix until combined. Increase the speed to high and beat until light and fluffy.
- Spread the frosting over the cooled cake and decorate it with fresh fruit, if desired.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The whole reason I watched the video was to see how you frosted inside the hole! Bummer lol!
You would frost the inside the same as the outside. I’d do the outside and the inside and then finish with the top to smooth anything out.
How should you make the frosting if you don’t have orange juice or orange zest?
I would recommend using orange juice and zest for the recipe. It totally makes it! You could use a different citrus juice/zest (possibly lemon). I haven’t tried subbing with that and so I’m not exactly sure how it would turn out if you swapped the OJ.
Hello! Sorry if this is a dumb question. When we take out the cake, do we let it cool as is or flip it over to cool?
You can remove the cake from the oven and let it cool upside down. Allow to cool completely, then release from the pan by running a plastic knife around the edges of the pan. Invert onto a serving platter.
Love this recipe. Been following this recipe for a lot of times now. 💕
I’m so happy you love it so much! Thanks so much for sharing! 🙂
This cake is as light and delicious as the name suggests. Great tips and easy to make.
A different version of cake. Much like angel food. Great with fruit.
This cake was so light and fluffy and we loved the flavor. I can’t wait to make it again.
Chiffon cake is not an easy cake to make for beginners, so all the tips were extremely helpful. Thank you for sharing this delicious recipe!
Delicious cake – the texture is so good!
This cake is so light & airy! Love that it’s not dense & just sits in your stomach. The hint of orange in the frosting is incredible!