Soft, fluffy, and bursting with citrus flavor, this Orange Chiffon Cake is the perfect dessert for any occasion.

It’s light as air and has a delightful orange twist. Get ready to bake a cake that’s sure to impress!

Ingredients

The cake:

1 3/4 cups cake flour
1 cup sugar, divided
1 tsp baking powder
6 large egg yolks
3/4 cup orange soda or juice
1/2 cup vegetable oil

The meringue:

6 large egg whites
1/8 tsp cream of tartar
Powdered sugar (optional)

Instructions

Step 1: Preheat your oven to 325°F (165°C).

Step 2: Sift together the cake flour, 1/2 cup sugar, and baking powder.

Step 3: Mix in the egg yolks, orange soda, and vegetable oil until smooth.

Step 4: In a separate bowl, beat the egg whites and cream of tartar until foamy.
Gradually add the remaining 1/2 cup of sugar, beating until stiff peaks form.

Step 5: Gently fold the meringue into the cake batter until well combined.

Step 6: Pour the batter into an ungreased chiffon cake mold and bake for 1 hour and 1 minute.
Cool upside down before removing from the mold and dusting with powdered sugar if desired.

Frequently Asked Questions (FAQs)

1. Can I use regular flour instead of cake flour?

Yes, you can use all-purpose flour, but the cake may not be as light. Add cornstarch to mimic cake flour.

2. What can I use if I don’t have cream of tartar?

Lemon juice or white vinegar can be substituted in equal amounts.

3. How do I know when my meringue is ready?

The meringue should form stiff, glossy peaks that hold their shape.

4. Why should I cool the cake upside down?

This prevents the cake from collapsing and helps it maintain its height.

5. Can I use different juice flavors?

Yes, other citrus juices can be used, but orange gives the traditional flavor.