Airy Chiffon with a Citrus Twist
Light, fluffy, and full of sunshine—this orange chiffon cake is a citrus lover’s dream!
There’s something about citrus desserts that instantly makes me smile—they’re bright, refreshing, and remind me of sunshine even on the cloudiest days. This soft, airy chiffon sponge is infused with fresh orange juice and zest, giving it a bright and refreshing flavour in every bite.
To make it even more irresistible, I’ve paired it with a cloud-like orange whipped cream that adds just the right touch of sweetness and creaminess. It’s the kind of cake that feels elegant enough for special occasions but simple enough to enjoy with an afternoon cup of tea.
Why You’ll Love this Orange Chiffon Cake Recipe
- Light as air – the chiffon sponge is soft, fluffy, and practically melts in your mouth.
- Bright citrus flavour – fresh orange juice and zest bring a natural, refreshing taste.
- Not too sweet – perfectly balanced with just the right amount of sugar and cream.
- Elegant yet simple – feels special enough for gatherings but easy enough to enjoy anytime.
- Refreshing twist – the orange whipped cream adds a cloud-like, zesty finish that makes every bite irresistible.
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Ingredients in this Orange Chiffon Cake Recipe
At a glance: Here is a quick snapshot of what ingredients are in this recipe. Please see the recipe card below for specific quantities.
- Egg yolks – provide richness, structure, and moisture to the cake.
- Caster sugar (for yolks) – sweetens the batter and helps with the tender texture.
- Vegetable oil – adds moisture and keeps the cake light and soft.
- Orange juice (freshly squeezed) – gives natural citrus flavour and helps tenderise the batter.
- Orange extract – enhances and intensifies the orange flavour. This is my go-to brand,
- Salt – balances sweetness and enhances overall flavour.
- Cake flour – provides structure while keeping the cake light and tender.
- Baking powder – leavening agent that helps the cake rise.
- Orange zest – adds aromatic citrus flavour and brightness.
- Egg whites – whipped into meringue to incorporate air, giving the cake its light, airy texture.
- Caster sugar (for meringue) – stabilises the whipped egg whites and adds sweetness.
- Cream of tartar – stabilises the egg whites and helps achieve stiff peaks for a strong, airy meringue.
How to Make this Orange Chiffon Cake
Here are some key tips for making the perfect orange chiffon cake ! Be sure to scroll down to the printable recipe card for the ingredient amounts and watch my step-by-step video tutorial for a complete guide to learn how to make this cake.
- The first part of making a chiffon cake batter is to beating the egg yolks. Start by place the egg yolks and 28g sugar in a medium mixing bowl.
- Beat them at medium speed until pale and slightly thickened.
- Add the vegetable oil, orange juice, and orange extract.
- Mix well until fully emulsified.
- Place a sieve on top of the mixing bowl, add the cake flour, salt and baking powder.
- Sift them gently.
- Sifting the dry ingredients to remove any lumps and ensure they are evenly distributed.
- Beat them at low speed.
- Beat until just combined.
- Add orange zest.
- Fold in orange zest while scraping the sides and the bottom of the bowl.
- This way, we avoid over mixing, and the zest blends in evenly while keeping the batter nice and light.
- Now for the second part of the cake batter is to whip the egg whites. Start by adding the cream of tartar and the egg whites in a clean, grease-free, bowl.
- Whisking them at medium low speed until foamy.
- Gradually add 50 g sugar, one-third at a time, giving each addition 30 seconds to a minute to let the sugar dissolve.
- Once all the sugar is added, turn the mixer to medium high speed and continue to whisk until stiff peaks form.
- Scoop a small amount of the meringue into the cake batter.
- Gently fold it into the egg yolk batter to lighten it.
- Pour the loosened cake batter back to the meringue.
- Gently combining them using a whisk to maintain the airy texture.
- Use a spatula to scrape down the sides and the bottom of the bowl to make sure everything is well incorporated.
- The batter is ready when it’s light, cohesive, and falls off the spatula slowly and smoothly.
- Pour the batter into an un-greased chiffon pan (best poured in one spot).
- Lift the pan a few inches and drop it onto the counter once or twice to release any large air bubbles.
- Run a skewer through the batter to remove smaller air pockets for a finer crumb.
- Shake the pan gently to smooth the top.
- Bake in a preheated oven at 160°C (325°F) for 30-35 minutes, or when an inserted skewer comes out clean.
- Immediately invert the cake pan and let it cool completely upside down to prevent collapse.
- To un-mould the cake, make sure the cake is completely cool.
- Carefully glide a spatula around the sides of the pan, not the cake itself, to avoid tearing that delicate texture.
- Glide around the funnel—just be extra gentle here since it’s a tighter space.
- Push the bottom up.
- The cake should release nicely.
- Run the spatula around the base to release it from the bottom of the pan.
- Once it’s free, get your serving plate or cake stand ready, flip the tube pan upside down, and the cake should come out whole and nice.
- This chiffon cake now is ready to shine—serve it simply with a light dusting of icing sugar, or take it up a notch with a generous frosting of refreshing orange whipped cream.
Tips for Making the Best Orange Chiffon Cake
- Use fresh orange juice and zest – it makes all the difference in flavor compared to bottled juice.
- Don’t grease the pan – chiffon cakes need to cling to the sides to rise tall and fluffy.
- Whip the egg whites to the right peaks – this ensures your cake rises tall and stays light without collapsing.
- Fold gently – use a spatula to fold the egg whites into the batter without deflating the air you’ve just whipped in.
- Cool upside down – this keeps the cake from shrinking and helps maintain its airy texture.
How to Serve this Orange Chiffon Cake
- Slice gently – use a serrated knife to keep the delicate chiffon from squishing.
- Add fresh fruit – orange segments, berries, or a sprinkle of zest brighten each serving.
- Dust with icing sugar – if you’re serving the cake without frosting, a light dusting adds a pretty, elegant touch.
- Serve slightly chilled or at room temperature – chilled cream holds its shape, but room temp makes the sponge extra soft and fluffy.
How to Store this Orange Chiffon Cake
- With whipped cream frosting – store the cake in the fridge, covered lightly with plastic wrap or in an airtight container, for up to 2–3 days.
- Without frosting – the cake can be kept at room temperature, wrapped tightly, for 1–2 days.
- Keep it light – chiffon cakes are delicate, so avoid heavy coverings that might squash the cake or flatten the whipped cream.
Frequently Asked Questions
Fresh juice and zest give the brightest, most natural flavour. Bottled juice can work, but the taste may be less vibrant.
Most often, this happens if the egg whites weren’t whipped to the right peaks, the batter was over mixed, or the cake was removed from the pan too soon.
You can bake the cake a day in advance and store it unfrosted at room temperature. Add the whipped cream topping just before serving for the best texture.
Yes! Lemon, lime, or a mix of citrus fruits can work beautifully in place of orange.
Use a non-greased pan, whip the egg whites to the right peaks, and fold them gently into the batter to maintain airiness.
More Chiffon Cake Recipes You Might Like
Tried this Recipe
Let me know if you give this recipe a go – I absolutely love seeing your creations! Tag me on Instagram @bakabeecom and be sure to leave me a comment / ⭐️⭐️⭐️⭐️⭐️ rating below so I can cheer you on!
Orange Chiffon Cake with Orange Whipped Cream
- Prep Time: 30 mins
- Cook Time: 35 mins
- Total Time: 3 hours 5 minutes
- Yield: 8 servings 1x
- Category: Cake, Chiffon Cake
- Method: Bake
- Cuisine: Western, Asian
Description
Soft, fluffy, and bursting with fresh citrus flavour. This orange chiffon cake, frosted with light orange whipped cream, is refreshing without being too sweet, making it a simple yet elegant cake that’s perfect for any occasion.
Ingredients
For the Cake Batter
- 5 egg yolks
- 28 g caster sugar
- 40 ml vegetable oil
- 66 ml orange juice – freshly squeezed
- 1 tsp orange extract
- 1/4 tsp salt
- 80 g cake flour
- 1 tsp baking powder
- Zest of 2 oranges
For the Meringue
- 5 egg whites
- 50 g caster sugar
- 1/4 tsp cream of tartar
For the Orange Whipped Cream (Optional)
- 600 ml double cream- chilled
- 60 g icing sugar
- 1 tbsp orange juice
- Zest of an orange
- 1/4 tsp sea salt
- 1 tsp orange extract
For the Decoration (Optional)
- Orange slices
- Orange zest
Instructions
Make the Cake Batter
- Preheat the oven to 160°C (325°F). Prepare an unlined 20 cm (8-inch) chiffon cake pan. Do not grease it.
- In a medium mixing bowl, whisk the egg yolks and 28g sugar until pale and slightly thickened.
- Add the vegetable oil, orange juice, and orange extract, mix well until fully emulsified.
- Sift in the cake flour, salt and baking powder, then gently mix until just combined.
- Fold in orange zest, mix well and set aside.
Make the Meringue
- In a clean, grease-free, bowl add the cream of tartar into the egg whites and begin whisking until foamy.
- Gradually add 50 g sugar, one-third at a time, giving each addition 30 seconds to a minute to let the sugar dissolve.
- Once all the sugar is added, turn the mixer to medium high speed and continue to whisk until stiff peaks form.
Combine the Mixtures
- Scoop a small amount of the meringue and fold it into the egg yolk batter to lighten it.
- Then pour the loosened cake batter back to the meringue, gently combining them using a whisk to maintain the airy texture.
- Use a spatula to scrape down the sides and the bottom of the bowl to make sure everything is well incorporated.
- Pour the batter into an ungreased chiffon pan (best poured in one spot).
- Lift the pan a few inches and drop it onto the counter once or twice to release any large air bubbles.
- Run a skewer through the batter to remove smaller air pockets for a finer crumb. Shake the pan gently to smooth the top.
Bake and cool the Cake
- Bake in a preheated oven at 160°C (325°F) for 30-35 minutes, or when an inserted skewer comes out clean.
- Immediately invert the cake pan and let it cool completely upside down to prevent collapse.
- Once cooled, gently run around the edges and the funnel of the pan with a spatula to release the cake.
- Gently press around the base to release it from the bottom of the pan then run around the base of the pan with the spatula again to release the cake completely.
- Prepare your serving plate or cake stand, then flip the tube pan upside down.
- The cake should come out cleanly and beautifully.
Make the Orange Whipped Cream
- In a small bowl, mix the salt with the icing sugar and set aside.
- Before whipping, place your mixing bowl in the fridge for 15 minutes.
- Add chilled double cream, place a sieve on top of the mixing bowl, sift in icing sugar mixture.
- Remove the sieve, add the orange juice, orange extract and orange zest in the cold bowl, whisk until stiff peaks form.
- Cover and refrigerate until ready to use.
Decorate the Cake (optional)
- Place the cooled chiffon cake on a cake stand.
- Apply a thin layer of orange whipped cream to crumb coat the cake, then chill for 30 minutes to set.
- Repeat the process for the final coat of whipped cream.
- Pipe on top with any design of your choice (I chose a dollop effect), and garnish with fresh orange slices.
- Slice and serve — enjoy your beautifully decorated orange chiffon cake!
Notes
- Watch my video tutorial here to see how to make the cake.
- Want to learn all the tips and tricks for making the orange whipped cream at home? Check out my full Orange Whipped Cream post for the step-by-step guide!
Nutrition
- Serving Size: 1 serving
- Calories: 121kcal
- Sugar: 1g
- Sodium: 173mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 102mg
Final Thoughts
I’ve always loved baking chiffon cakes—and of course, eating them too! This orange chiffon cake is everything I adore in a bake: tall, soft, and incredibly fluffy, with a delicate citrus aroma that makes the whole kitchen smell amazing. The orange flavour is bright yet gentle, and paired with the zesty orange whipped cream, every bite is light, refreshing, and full of sunshine. It’s the kind of cake that feels special but is simple enough to share with the people you love. So, take your time folding the batter, whip those egg whites to perfection, and enjoy every slice—you deserve it!
Thanks for joining me in the kitchen today. Hope you’ll love this! Enjoy and keep baking! 💛
