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Orange Chiffon Cake

Updated: Dec 14, 2023

This wonderful cake is a cheap and affordable cake for everyone. It has a profound citrus taste of just delicious orange hitting your taste buds. When serving, you want to slice into cubes or diamonds. This brings the look of the inside of the syrupy cake. Hope you enjoy it!!


Orange chiffon cake
The delicious cake



  • 6 large eggs, separated

  • 2 cups all-purpose flour

  • 1 1/2 cups sugar

  • 1 tsp salt

  • 1/2 tsp baking soda

  • 3/4 cup fresh orange juice

  • 1/2 cup canola oil (you can use any other neutral oil if you dont have it)

  • 2 tbsp grated orange zest

  • 1/2 tsp cream of tartar

Orange syrup:

  • 1 cup of sugar

  • 1/2 cup of water

  • 3/4 cup of orange juice

  • 1 tbsp of cornstarch

  • 2 tbsp unsalted butter



  1. Let eggs stand at room temp. In a large bowl put flour, sugar, salt, and baking soda. In a bowl, whisk egg yolks, orange juice, oil and orange zest; add to dry ingredients. Beat until well blended.

  2. Get another large bowl and beat egg whites and cream of tartar on high speed until stiff peaks form with new beaters. Fold into the orange mix.

  3. Gently spoon batter into either a 8 to 10 inch cake pan. To pop any bubbles softly slam the cake pan on a counter to pop every bubble. Bake on the lowest rack at 350 degrees for 45 to 50 mins.

  4. When the cake is hot and done take it out of the oven and slice either into cube or diamond cut in the middle of the cake. This will help the syrup go into the cake.

  5. For the orange syrup, add sugar and water in a small saucepan and bring to boil. In a small bowl, whisk orange juice and cornstarch then whisk into simple syrup. Simmer gently for 8 to 10 mins until thickened stirring occasionally. Then stir in the butter until melted.


Shelf Storage

The cake should last at least 3 to 5 days fresh to eat.

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