This Orange Chiffon Cake is one of those recipes I keep in my back pocket for when I want something that looks special without needing hours of work. It’s so light it practically melts in your mouth, with a bright citrus flavor that always feels fresh.

I’ve baked this for family birthdays, lazy weekend desserts, and even for a couple of potlucks where people were sure I’d spent all day on it. The best part? It’s really simple.

You’ll get a tall, elegant cake with that classic, slightly springy chiffon texture. It’s lovely just dusted with powdered sugar or draped in a simple orange glaze. If you love citrusy cakes that aren’t too heavy or rich, this one’s for you.

What Exactly Is a Chiffon Cake?

If you’re new to chiffon cakes, think of them as the love child of a buttery yellow cake and an angel food cake.

They’re built on whipped egg whites for lift, but unlike angel food cake, they have oil in the batter. That oil keeps them moist and tender. The result is a cake that’s light and fluffy but doesn’t dry out, even a day or two later.

What I like is that the oil doesn’t fight the flavor you want to shine. Here, it’s all about orange. The juice and zest come forward beautifully without any heaviness.

And yes, there’s baking powder in this recipe too, so you don’t have to stress about whipping the egg whites perfectly to get the rise.

My Favorite Way to Whip Egg Whites

Here’s something that made my life easier: instead of beating egg whites to soft peaks first and slowly adding sugar, I just throw the whites, sugar, and cream of tartar (if using) into the bowl together from the start.

I find this modern approach works really well. It saves time and gives you a stable, glossy foam that’s easy to fold into the batter.

If you can get baker’s sugar (superfine sugar), use it. It dissolves faster. But honestly, I’ve made this plenty of times with regular granulated sugar too, and it still turns out great.

One tip: Don’t beat the whites to super-stiff peaks. You want them firm enough to hold shape but still flexible so they fold without deflating. Think “medium peaks.”

Why I Keep Coming Back to This Cake

I bake a lot, but this cake holds a special spot in my rotation. Here’s why:

• It’s really simple. If you can separate eggs, you can make this.
• The steps are straightforward: mix the wet ingredients with the dry, whip the whites and sugar, and fold them in.
• The orange flavor is pure and bright, thanks to fresh juice and zest.
• It bakes up tall and elegant in an angel food pan but can be used for layered cakes too.
• It’s low-fuss to finish. A little powdered sugar or a quick glaze is all you need.

It’s a cake that feels like you’ve made an effort, but it won’t wear you out in the kitchen.

Make It Your Own

This recipe is really flexible, which I love.

• Switch to lemon: Use lemon zest and juice instead of orange for a classic lemon chiffon.
• Chocolate pairing: I’ve glazed this with chocolate ganache before—amazing with the orange. I usually halve my ganache recipe so it’s not too thick.
• Serve with fruit: Fresh berries or even fruit macerated with a splash of Amaretto make a beautiful topping.

What You’ll Need

Here’s the short and sweet grocery list for the cake itself:

• Fresh orange juice and zest (navel oranges work really well—they’re juicy and flavorful)
• Cake flour for that fine, soft crumb
• Vegetable oil for moisture without adding any competing flavor
• Egg yolks and egg whites (separated)
• Granulated sugar (baker’s sugar if you have it)
• Vanilla extract
• Baking powder
• Cream of tartar (optional, but helps stabilize the whites)
• Salt

For the glaze, you’ll want:

• Powdered sugar
• Orange zest and juice
• Lemon juice (for a little extra tang)
• Unsalted butter

My Step-by-Step Method

Here’s how I make it at home—no stress, just good cake.

1. Prep the dry ingredients.
Sift cake flour, sugar (divided as the recipe calls), baking powder, and salt into your mixing bowl. This keeps the crumb light and even.

2. Add the wet ingredients.
Pour in the oil, egg yolks, fresh orange juice, zest, and vanilla. Mix well—it should look smooth and a little thick.

3. Whip the whites and sugar.
In a clean bowl, combine egg whites, remaining sugar, and cream of tartar. Start beating on low to mix it up, then go to medium until foamy, then high until you get medium peaks.

4. Fold carefully.
Pour the whipped whites over the yolk-flour mixture. Use a big spatula to fold gently. Turn the bowl as you scoop from the bottom up so you keep all that air in the batter.

5. Pan and bake.
Pour the batter into an ungreased angel food pan. Smooth the top and bake as the recipe card says.

6. Cool upside down.
Don’t skip this part! Cooling it upside down stops it from collapsing. If your pan doesn’t have feet, balance it on a clean bottle.

7. Release the cake.
Run a thin metal spatula along the sides and center tube to free it. Do the same for the bottom.

8. Make the glaze.
Mix the powdered sugar, orange zest and juice, lemon juice, and melted butter until smooth. I use a spoon instead of a whisk to avoid air bubbles.

9. Finish the cake.
Pour the glaze slowly over the cake so it runs down in pretty drips.

Serving Ideas from My Kitchen

I’ve served this so many ways:

• Lightly dusted with powdered sugar for a clean, elegant finish.
• Topped with the orange glaze for extra citrus punch.
• With fresh strawberries or raspberries on the side.
• Even with a scoop of vanilla ice cream for a simple dessert.

It’s the kind of cake that looks impressive but feels approachable—like you really baked it yourself.

How I Store It

If there’s any left (rare at my house!), I keep it covered at room temperature for a couple of days. It stays moist and tender.

For longer storage, I freeze it without the glaze, wrapped tightly. When I want it again, I just thaw it at room temp, then glaze it fresh.

A Few Personal Baking Tips

• I like to use navel oranges for zest because their peels are thicker and super fragrant.
• Don’t overbeat the egg whites. Too stiff and they won’t fold well—you’ll lose all that lovely air.
• Always fold gently and as few strokes as you can. I treat it like folding a blanket so I don’t squash the fluff.
• Make sure the cake is completely cool before trying to remove it. It’s delicate but holds its shape if you’re patient.
• Extra egg yolks? I usually toss them into scrambled eggs or save them for lemon curd.

Questions I Get

Can I bake it ahead of time?
Definitely. It holds up really well. I often bake it the day before and glaze it right before serving.

Do I need an angel food pan?
That’s the classic choice. The tall sides and center tube help it bake evenly and keep its height.

Can I skip the glaze?
Of course. A dusting of powdered sugar is lovely. But if you want that strong orange hit, the glaze is worth it.

How do I know when it’s done?
It should be golden on top and spring back when gently pressed. A skewer in the center should come out clean.

If you’re craving something citrusy, light, and beautiful, give this a try. It’s one of those cakes that never goes out of style in my kitchen.

Try other Cake recipes:

• Blueberry Coffee Cake
• Jamaican Black Cake
• Bisquick Coffee Cake