Orange Chiffon Cake

Light and bright orange cake for all occasions.

Orange Chiffon Cake

Julie Donald
Light and fresh
Prep Time 1 hr
Cook Time 1 hr
Cooling time 3 hrs
Total Time 5 hrs
Course Baking


  • 2 cups cake flour
  • 1 tbsp baking powder
  • 1 ½ cups sugar
  • 1 tsp salt
  • 6 eggs
  • 2 oranges
  • ½ cup oil
  • ½ tsp cream of tartar


  • 200 g soft butter
  • 500 g icing sugar
  • 1 orange or lemon zested and juiced


  • Pre-heat the oven to 160°.
  • Sift all the dry ingredients together in a large bowl.
  • Separate the eggs and place the whites in a large bowl for whipping.
  • Wash and zest the oranges, extract the juice and add the juice, zest and oil to the yolks.
  • Mix the yolks lightly and add to the flour. Mix well with a wooden spoon.
  • Add the cream of tartar to the egg whites and whip to stiff peak.
    Using a metal spoon, fold the whites into the batter.
  • Pour the mixture into an UN-greased chiffon tin. Bake at 160°C until cooked through, when tested with a skewer (about 60 minutes)
  • Remove the tin from the oven and turn upside down to cool (preventing the cake from collapsing in on itself).

Make the icing

  • Cream the butter, icing sugar and zest. Gradually add the juice a little at a time to achieve a spreadable consistency.
  • Once the cake is completely cooled, ice and decorate as desired.
Keyword orange chiffon cake