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Chiffon Cake

This Chiffon Cake is a light, airy delight with a refreshing citrus twist!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: cake, Citrus, Light
Servings: 8 servings

Ingredients

For the Cake:

  • 2 cups cake flour provides a tender and delicate crumb
  • 1 1/2 cups sugar sweetens the cake and helps create a moist texture
  • 1 tablespoon baking powder gives the cake its lift and lightness
  • 1 teaspoon salt enhances the overall flavor of the cake
  • 1/2 cup vegetable oil ensures moisture and tenderness
  • 7 egg yolks adds richness and contributes to the cake's structure
  • 3/4 cup cold water helps create a smooth batter
  • 2 teaspoons vanilla extract provides a warm, aromatic flavor
  • 1 teaspoon orange extract enhances the citrus notes in the cake
  • 7 egg whites whipped to create volume and lightness
  • 1/2 teaspoon cream of tartar stabilizes the egg whites

For the Frosting:

  • 1/2 cup softened butter used for a rich and creamy texture
  • 1/4 cup orange juice adds moisture and a burst of citrus flavor
  • Zest of one medium orange brightens up the frosting
  • 1 teaspoon vanilla extract complements the flavors in the frosting
  • 4 cups powdered sugar sweetens and thickens the frosting

Instructions

Directions:

  • Preheat your oven to 325°F (160°C). Ensure your chiffon cake pan is clean and ungreased.
  • In a large mixing bowl, sift together the cake flour, sugar, baking powder, and salt. Set aside.
  • In another bowl, whisk together the vegetable oil, egg yolks, cold water, vanilla extract, and orange extract until well combined.
  • Pour the wet ingredients into the dry ingredients and mix until smooth. Be careful not to overmix.
  • In a clean mixing bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add in the remaining sugar and continue to beat until stiff peaks form.
  • Gently fold the whipped egg whites into the batter, one-third at a time.
  • Pour the batter into the ungreased chiffon cake pan. Bake for 50-60 minutes, or until a toothpick comes out clean.
  • Once baked, invert the cake pan onto a cooling rack and allow the cake to cool completely in the pan.
  • While the cake cools, prepare the frosting by beating the softened butter until creamy. Gradually add the powdered sugar, orange juice, orange zest, and vanilla extract until smooth.
  • Once the cake is completely cool, gently remove it from the pan and frost with the orange buttercream frosting. Optionally, garnish with fresh fruit.

Equipment

  • Large mixing bowls
  • Electric Mixer
  • Rubber spatula
  • Chiffon cake pan
  • Cooling Rack

Notes

  • Experiment with different extracts or add-ins to make it your own.
  • Whip egg whites to stiff peaks for an airy texture.
  • Store leftovers in an airtight container for up to 3 days.