How to bake a Fluffy Chiffon Cake with Orange Zest and a Glaze?

Chiffon cake, a delectable dessert that is both fluffy and light, is a crowd favorite. A perfect blend of the fluffiness of sponge cake and the richness of oil-based cakes, chiffon offers a unique and delightful texture which keeps you coming back for more. Add the freshness of orange zest and a glaze, and you’ve got a truly irresistible treat. Today, we’re going to guide you through the process of baking a fluffy chiffon cake with orange zest and a glaze.

The keywords to remember here are cake, orange, egg, chiffon, sugar, juice, recipe, with, pan, flour, zest, baking, oil, whites, cup, minutes, batter, cream, add, and bowl. These are the core elements of our recipe and the steps for baking the cake.

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Gathering the Ingredients

Your first step in creating this culinary delight is to gather your ingredients.

For the cake itself, you will need the following:

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  • 2 cups of all-purpose flour
  • 1 ½ cups of sugar
  • 1 tablespoon of baking powder
  • 1 teaspoon of salt
  • 7 large eggs, separated
  • ½ cup of vegetable oil
  • ¾ cup of freshly squeezed orange juice
  • 1 tablespoon of orange zest
  • ½ teaspoon of cream of tartar

For the glaze, you will require:

  • 1 cup of powdered sugar
  • 2 to 3 tablespoons of orange juice
  • 1 teaspoon of orange zest

Remember, fresh ingredients are key to a successful cake. Freshly squeezed orange juice and freshly grated orange zest will impart a brighter, more authentic citrus flavor than their store-bought counterparts.

Preparing the Chiffon Cake Batter

Once you’ve gathered your ingredients, you can begin preparing the chiffon cake batter. Start by preheating your oven to 325°F (165°C). You’ll also need a 10-inch tube pan. Do not grease the pan; the batter needs to cling to the sides to help it rise.

In a large bowl, combine the flour, 1 cup of the sugar, the baking powder, and the salt. In another bowl, whisk together your egg yolks, oil, orange juice, and orange zest until smooth.

Slowly add the wet ingredients to the dry, mixing until well combined. This forms the base of your cake batter.

Whipping the Egg Whites

The secret to a fluffy chiffon cake lies in properly whipped egg whites. In a clean, dry bowl, whip the egg whites with the cream of tartar until foamy. Gradually add the remaining ½ cup of sugar, whipping continuously until stiff peaks form.

Gently fold the whipped egg whites into the batter using a spatula. Be careful not to deflate the egg whites; you want to maintain as much air in the batter as possible to achieve a light, fluffy texture.

Baking the Cake

Pour the batter into your ungreased tube pan and smooth the top with a spatula. Bake in your preheated oven for about 55 minutes, or until the top of the cake springs back when lightly touched.

Once baked, immediately invert the pan and let the cake cool completely. This helps the cake maintain its height and prevents it from collapsing.

Preparing the Orange Glaze

While your cake is cooling, you can prepare the orange glaze. In a small bowl, whisk together the powdered sugar, orange juice, and orange zest until smooth. If the glaze is too thick, add a little more orange juice; if it’s too thin, add more powdered sugar.

Once your cake is fully cooled, gently remove it from the pan, and drizzle the glaze on top. Allow the glaze to set before serving.

And there you have it! A fluffy, flavorful chiffon cake with the zesty freshness of oranges and a sweet glaze. Enjoy this delightful cake at your next gathering, or simply indulge in a slice with a cup of tea. Happy baking!

Some Useful Tips for the Perfect Chiffon Cake

To bake a chiffon cake that is truly worthy of your time and effort, we recommend following a few expert tips. These will ensure that your cake comes out perfect, every time.

Firstly, it is crucial to ensure your egg whites are at room temperature before whipping them. Room temperature egg whites whip up much more effectively than cold ones, resulting in a fluffier chiffon cake. Also, make sure the bowl you’re using to whip the whites is completely clean and dry. Any hint of oil or moisture can prevent the whites from reaching their full volume.

Secondly, the type of flour you use can significantly impact the texture of your cake. Using cake flour instead of all-purpose flour can give your chiffon cake a much softer, lighter crumb. While all-purpose flour can certainly still be used, cake flour is milled to a much finer consistency and is much lighter, making it ideal for light and airy cakes like chiffon.

When folding the whipped egg whites into the batter, it’s essential to do so gently to preserve their structure. Fold in only a third of the whites at first to lighten the batter, then incorporate the remaining whites. This will ensure an evenly mixed batter without deflating the whites.

Lastly, remember that the chiffon cake needs to cool completely before it’s removed from the tube pan. Cooling the cake upside down prevents it from collapsing and helps it maintain its height.


In the end, the art of baking a light and fluffy chiffon cake infused with the zesty freshness of orange is not as daunting as it might seem. Sure, it can be a little trickier than your average cake recipe, but nothing beats the satisfaction you get when you see your chiffon cake rise beautifully in the oven, fill your kitchen with the delightful aroma of fresh orange, and taste as light and fluffy as a cloud.

It’s all about the delicate balance between the wet ingredients, and the dry ingredients, and the whipped egg whites. And remember, baking is not just a science; it’s an art too! So don’t be afraid to experiment and add your own touch to this orange chiffon cake. Maybe add a dash of vanilla essence, or throw in some chocolate chips, or why not try it with lemon zest instead of orange zest?

So, go ahead, gather your ingredients, heat up the oven, and let’s get baking! Whether you’re planning to serve this cake at a gathering or enjoy it all by yourself with a cup of tea, a homemade chiffon cake with orange zest and glaze is sure to leave you, and your guests, asking for more. Happy baking!