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Orange Chiffon Cake with Orange Glaze and Creamy Frosting Recipe

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4.2 from 86 reviews

  • Author: Amina
  • Total Time: 1 hour 40 minutes
  • Yield: 14 servings

Description

This Orange Chiffon Cake is a light and airy dessert bursting with fresh citrus flavor, perfect for any occasion. The combination of fresh orange juice and zest adds a bright, tangy note to the fluffy chiffon texture, complemented by a smooth orange glaze or creamy frosting that enhances the overall zestiness. With a delicate crumb and sweet orange-infused frosting, this cake is both elegant and irresistible.

Ingredients

Cake Batter

  • 6 large eggs (separated into yolks & whites)
  • 2 cups cake or all-purpose flour
  • 1-1/2 cups granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup fresh orange juice (from 3 large oranges)
  • 1/4 cup vegetable oil
  • 1/4 cup melted butter
  • 2 tablespoons grated orange zest
  • 1/2 teaspoon cream of tartar

Orange Glaze (for cake in tube pan)

  • 1/2 cup (1 stick) butter
  • 2 cups confectioners’ sugar
  • 2 to 4 tablespoons fresh orange juice
  • 1/2 teaspoon grated orange zest

Frosting (for layer cake)

  • 2 cups powdered sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/4 cup orange juice
  • 2-3 tablespoons heavy cream

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
  2. Prepare Eggs and Dry Ingredients: Bring the eggs to room temperature by placing them in a bowl of warm water for 10 minutes. In a large bowl, combine the flour, granulated sugar, salt, and baking soda.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the fresh orange juice, egg yolks, vegetable oil, melted butter, and grated orange zest. Pour this wet mixture into the dry ingredients and whisk until fully incorporated.
  4. Beat Egg Whites: In a clean, oil-free glass bowl, beat the egg whites with cream of tartar on high speed until stiff peaks form. This will help give the cake its signature light and airy texture.
  5. Fold Egg Whites Into Batter: Gently fold the beaten egg whites into the batter, ensuring no streaks remain for a uniform, fluffy mix.
  6. Prepare Pan: Lightly grease only the bottom of a tube pan or two nine-inch round pans to prevent sticking while keeping the sides ungreased for proper rising.
  7. Fill Pan: Carefully and gently spoon the batter into the prepared pan(s), filling evenly.
  8. Remove Air Pockets: Drag a butter knife through the batter to release any trapped air bubbles which might cause holes during baking.
  9. Bake Cake: Bake the cake for 45-50 minutes. The cake is done when the top springs back lightly to the touch.
  10. Cool in Pan: Set the cake (still in the pan) on a wire rack to cool completely for 40-50 minutes to maintain its structure.
  11. Remove Cake from Pan: Glide a knife around the sides and center tube of the pan to loosen the cake. Place a serving plate on top of the pan and invert the cake onto the plate.
  12. Prepare Orange Glaze (for tube pan cake): Melt the butter in a small saucepan. Whisk in confectioners’ sugar, orange juice, and grated orange zest until smooth. Pour or spoon the glaze over the top, allowing it to drizzle down the sides.
  13. Prepare Frosting (for layer cake): In a bowl, mix powdered sugar, room temperature butter, heavy cream, and half of the orange juice. Add more orange juice as necessary to reach desired consistency.
  14. Whip Frosting: Beat the frosting mixture on high speed for 5-7 minutes until it becomes light and fluffy.
  15. Assemble Layer Cake: Spread the frosting between cake layers evenly.
  16. Decorate Cake: Transfer remaining frosting to a piping bag or ziplock bag to pipe decorative dollops around the top edge of the cake.
  17. Final Touch: Dust the entire cake with powdered sugar for a polished finish.
  18. Serve: Slice, serve, and enjoy the luscious orange chiffon cake.

Notes

  • Separating the eggs and beating the whites separately is crucial to achieve the light, airy chiffon texture.
  • Make sure the bowl for beating egg whites is completely clean and oil-free to help them reach stiff peaks.
  • Room temperature eggs help the batter mix better and improve the cake’s rise.
  • Do not grease the sides of the pan to allow the cake to cling and rise properly.
  • Use fresh orange juice and zest for the best flavor.
  • Adjust the amount of orange juice in the frosting for desired consistency.
  • Cooling the cake in the pan prevents shrinkage and collapse.
  • You can use either a tube pan or two 9-inch round pans depending on desired presentation.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/orange-chiffon-cake-with-orange-glaze-and-creamy-frosting-recipe/