Back to Orange Chiffon Cake All Reviews for Orange Chiffon Cake - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 10 orange-chiffon-cake-263-d111661.jpg
Ingredients Ingredient Checklist 2 cups all-purpose flour 4 teaspoons baking powder 1/2 teaspoon salt 1 1/2 cups sugar, divided 1/2 cup neutral-tasting oil, such as safflower 6 large eggs, separated 2 tablespoons finely grated orange zest and 1/2 cup fresh orange juice (from 2 to 3 navel or Valencia oranges) 1/4 cup cold water 1/4 teaspoon cream of tartar Whipped cream, for serving Candied Orange Zest, for serving (optional)
Gallery Read the full recipe after the video.
Recipe Summary Servings: 10 orange-chiffon-cake-263-d111661.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
orange-chiffon-cake-263-d111661.jpg
orange-chiffon-cake-263-d111661.jpg
Ingredients
Ingredients
- 2 cups all-purpose flour 4 teaspoons baking powder 1/2 teaspoon salt 1 1/2 cups sugar, divided 1/2 cup neutral-tasting oil, such as safflower 6 large eggs, separated 2 tablespoons finely grated orange zest and 1/2 cup fresh orange juice (from 2 to 3 navel or Valencia oranges) 1/4 cup cold water 1/4 teaspoon cream of tartar Whipped cream, for serving Candied Orange Zest, for serving (optional)
Directions
Preheat oven to 325 degrees. In a large bowl, whisk together flour, baking powder, salt, and 1 cup sugar. Make a well in center of flour mixture. Add oil, egg yolks, orange zest and juice, and 1/4 cup cold water; whisk batter until smooth.
With an electric mixer on medium-high speed, whisk egg whites and cream of tartar until soft peaks form. Gradually add the remaining 1/2 cup sugar, 1 tablespoon at a time; continue to beat until stiff peaks form. Using a flexible spatula, gently fold half of egg-white mixture into batter. Fold in remaining egg-white mixture just until combined (do not overmix).
Pour batter into a 10-inch footed angel food cake pan with a removable bottom; bake until a cake tester inserted near center of cake comes out clean, 55 to 60 minutes. Remove from oven; invert, still in pan, onto a baking sheet. Let cool completely. Run a sharp knife around edges to release cake. Serve topped with whipped cream and candied zest, if desired.
Reviews (4)
Add Rating & Review 81 Ratings 5 star values: 14 4 star values: 11 3 star values: 37 2 star values: 17 1 star values: 2
Reviews (4)
Add Rating & Review 81 Ratings 5 star values: 14 4 star values: 11 3 star values: 37 2 star values: 17 1 star values: 2
Add Rating & Review
81 Ratings 5 star values: 14 4 star values: 11 3 star values: 37 2 star values: 17 1 star values: 2
81 Ratings 5 star values: 14 4 star values: 11 3 star values: 37 2 star values: 17 1 star values: 2
81 Ratings 5 star values: 14 4 star values: 11 3 star values: 37 2 star values: 17 1 star values: 2
5 star values: 14 4 star values: 11 3 star values: 37 2 star values: 17 1 star values: 2
Martha Stewart Member Rating: 5 stars 09/23/2019 Always delicious Martha Stewart Member Rating: 5 stars 03/21/2018 I've made this cake several times. I like that the recipe uses both the egg yolks and whites. It's light and airy, but still moist and delicious. This cake is always a hit with my guests. I'm making it again tonight for my husband's birthday, at his request. Can't wait to eat it! Martha Stewart Member Rating: 5 stars 05/31/2016 After seeing this on an episode of Martha Bakes and how excited Martha was about this fabulous cake, I knew that this recipe was something special that I had to attempt! I baked this cake yesterday to celebrate a family birthday. It came out just perfectly and released from the pan following the instructions on the show. I dusted the top w/confectioner's sugar and served on served it with homemade whipped cream and fresh berries on the side. Everyone loved it ! Thank you! Martha Stewart Member Rating: 5 stars 02/28/2016 I made this cake today and really liked it. It's most and tasty on it's own, but I can't decide if I should add a Chocolate Grenache, Orange Glaze, or just enjoy it as is. I say if you have a mixer - the egg whites will take a long time by hand, make it.Martha Stewart Member
Rating: 5 stars 09/23/2019
Always delicious
Rating: 5 stars
Rating: 5 stars 03/21/2018
I’ve made this cake several times. I like that the recipe uses both the egg yolks and whites. It’s light and airy, but still moist and delicious. This cake is always a hit with my guests. I’m making it again tonight for my husband’s birthday, at his request. Can’t wait to eat it!
Rating: 5 stars 05/31/2016
After seeing this on an episode of Martha Bakes and how excited Martha was about this fabulous cake, I knew that this recipe was something special that I had to attempt! I baked this cake yesterday to celebrate a family birthday. It came out just perfectly and released from the pan following the instructions on the show. I dusted the top w/confectioner’s sugar and served on served it with homemade whipped cream and fresh berries on the side. Everyone loved it ! Thank you!
Rating: 5 stars 02/28/2016
I made this cake today and really liked it. It’s most and tasty on it’s own, but I can’t decide if I should add a Chocolate Grenache, Orange Glaze, or just enjoy it as is. I say if you have a mixer - the egg whites will take a long time by hand, make it.
All Reviews for Orange Chiffon Cake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Orange Chiffon Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
