Orange Chiffon Cake Recipe

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Most Helpful Positive Review

Jan 08, 2004

Oh, oh, oh! This was sublime! I searched for this recipe for years. We would savor this cake as kids growing up in Hawaii. Loved it more than the guava version. I did punch up the orange flavor a lot. Here's how: Used one fresh orange for the zest and then squeezed the juice into the 3/4 measuring cup. Filled the rest of the cup with frozen orange juice concentrate (undiluted. Also, used orange food coloring and an extra egg (yolk and white) for more richness and rise. The texture was super. Light and tender. Heavenly orange flavor. Thank you so much. Made it a third time.

—hope03

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Most Helpful Critical Review

Aug 29, 2002

I WOULD NOT MAKE THIS CAKE AGAIN. I THINK "BETTYY CROCKER " ORANGE CAKE IS MUCH BETTER. TO SPONGY OR SOMETHING. NOT FLAVORFUL ENOUGH. TOO MUCH FUSS FOR NOT ENOUGH FLAVOR.

—CRN

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24 Ratings

Apr 23, 2006

Very good. The only reason that I gave it a four was because on the recipe, it said to place the cake in an ungreased tube pan- and I had a lot of trouble getting it out. I was able to salvage my cake and cover up some of the affected spots with the orange glaze from this site. (Which was very good and complimented the cake nicely.) Everyone seemed quite pleased with the taste of this cake and using the icing like glue- the appearance wasn't all that bad- it actually looked good. Good recipe and I would make it again- Only in a greased pan.

—Chrisa

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Feb 16, 2010

This is a wonderful, light cake. To make the recipe a little better, use castor sugar instead of the white sugar. If you can't find castor sugar in your market, which is simply super fine sugar, put 1-1/2 c. sugar in your food processor and give it a whiz for about 45 seconds to a minute. The sugar will dissolve in the batter more easily and create and even lighter cake.

—johnzer

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Jan 08, 2004

This is a great "keeper cake" -- perfect to have on hand for serving with summer fruits and berries. It dresses up nicely with custards or creams and quickly becomes an Old Standby Cake. Can't imagine not making it about four or five times a year.

—Lonnie

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Jun 11, 2011

This was my first time making any type of "chiffon" cake. I must say this recipe ROCKED!!! The cake was light and fluffy and big enough to serve many, many folks! I served this cake with whipped cream and mandarin orange segments. A total hit!

—Desongbird

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Dec 08, 2009

I lost this recipe many years ago and I am very grateful that I found this one. This is the best orange chiffon cake ever! Everyone I have made it for wants the recipe or wants me to make another for them. Thank you, Bubbi from MA

—Barbara R

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Sep 16, 2006

This cake was perfect. Just how how a real cake should be. Will definitely use again and again. I made it in a greased 10 inch round and lined the bottom with parchment and it worked fine.

—kyla

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Nutrition

Calories
271 kcal
14%

Carbohydrates
41.6 g
13%

Cholesterol
73 mg
24%

Fat
9.7 g
15%

Fiber
0.5 g
2%

Protein
4.8 g
10%

Sodium
303 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Orange Chiffon Cake

Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories: 271
Calories from Fat: 87

% Daily Value *
Total Fat 9.7g 15 %
Saturated Fat 1.6g 8 %
Cholesterol 73mg 24 %
Sodium 303mg 12 %
Potassium 105mg 3 %
Total Carbohydrates 41.6g 13 %
Dietary Fiber 0.5g 2 %
Protein 4.8g 10 %
** Sugars 22.8g
Vitamin A 2 %
Vitamin C 12 %
Calcium 9 %
Iron 20 %
Thiamin 23 %
Niacin 20 %
Vitamin B6 2 %
Magnesium 3 %
Folate 31 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.