Orange Chiffon Cake with Orange Glaze
Brighten up your dessert table with this Orange Chiffon Cake with Orange Glaze, a light and airy treat bursting with citrusy flavors. This show-stopping cake combines the tangy freshness of freshly squeezed orange juice and fragrant orange zest in both the batter and the luscious glaze. Baked to golden perfection in an ungreased tube pan, it achieves a feather-light texture thanks to stiffly whipped egg whites gently folded into the batter. Finished with a glossy, sweet orange glaze that drips elegantly down the sides and a sprinkle of orange zest for the perfect garnish, this citrus-infused cake makes an irresistible centerpiece for any occasion. Whether you're hosting a brunch, celebrating a special event, or simply craving a slice of sunshine, this recipe is sure to delight!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1.5 cups granulated sugar (divided)
- 7 large eggs (separated)
- 0.5 cup vegetable oil
- 0.75 cup orange juice (freshly squeezed)
- 2 tablespoons orange zest
- 0.5 teaspoon cream of tartar
- 1 cup powdered sugar
- 2 tablespoons orange juice (for glaze)
- 1 teaspoon orange zest (for garnish)
Instructions
Preheat the oven to 325°F (165°C). Ensure your tube pan (angel food cake pan) is ungreased to allow the cake to properly rise and stick to the sides.
In a large mixing bowl, whisk together the flour, baking powder, salt, and 1 cup of the granulated sugar. Set aside.
In another bowl, combine the egg yolks, vegetable oil, orange juice, and orange zest. Whisk until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
In a separate clean bowl, use an electric mixer to beat the egg whites and cream of tartar until soft peaks form. Gradually add the remaining 1/2 cup of granulated sugar and continue beating until stiff peaks form.
Gently fold the egg whites into the batter in three additions, being careful not to deflate the mixture.
Pour the batter evenly into the ungreased tube pan. Smooth the top with a spatula.
Bake for 50 minutes, or until a skewer inserted into the center of the cake comes out clean. Remove the cake from the oven.
Turn the pan upside down and allow the cake to cool completely. Once cool, run a knife around the edges and center tube to release the cake.
To make the glaze, whisk together the powdered sugar and 2 tablespoons of orange juice until smooth. Add more orange juice, one teaspoon at a time, if needed for a pourable consistency.
Drizzle the glaze over the cooled cake, letting it drip down the sides.
Garnish with orange zest and serve. Enjoy!
Nutrition Facts
Calories |
4014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.8 g | 183% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 1295 mg | 432% | |
| Sodium | 2580 mg | 112% | |
| Total Carbohydrate | 638.3 g | 232% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 437.7 g | ||
| Protein | 68.7 g | 137% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 255 mg | 20% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 1484 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
