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Orange Chiffon Cake


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  • Glaze:
  • 5 Large Egg Whites
  • 1/2 tsp. Cream of Tartar
  • 1 Pkg. Yellow Cake Mix
  • 3 Large Egg Yolks
  • 3/4 Cup Orange Juice
  • 1/2 Cup Vegetable Oil
  • 1/4 Cup Orange Juice Concentrate, thawed
  • 1 tsp. Grated Orange Zest
  • 2 Cups Powdered Sugar, sifted
  • 3 Tbs. Orange Juice



Step 1

Preheat oven to 325 degrees. Place the egg whites and cream of tartar in a medium mixing bowl. Beat on high speed with an electric mixer on high speed until stiff peaks form, 2-3 minutes; set aside. Place the cake mix, egg yolks, orange juice, oil, orange juice concentrate, and orange zest in a large mixing bowl, and with the same beaters used to beat the egg whites (no need to clean them) blend for 3 minutes on medium speed. Fold the egg whites into the cake batter with a rubber spatula until the mixture is light and well combined. Pour into an ungreased tube pan and bake until it is golden brown and springs bake when lightly touched in the center, about 48-52 minutes. Remove from oven and immediately turn it upside down over the neck of a glass bottle to cool for 1 hour. Remove from the bottle and run a sharp knife around the edges of the cake and invert it at once on a cooling rack, then invert it again on a serving plate so it is right side up. For the glaze, place powdered sugar and orange juice in a medium bowl. Blend with an electric mixer on low for 1 minute. Spread over the top and sides of the cake. Let the glaze set for 20 minutes before serving.

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