Sunshine Chiffon Cake with Creamy Orange Frosting
Brighten any occasion with the irresistibly light and airy Sunshine Chiffon Cake with Creamy Orange Frosting! This citrus-infused dessert combines the delicate texture of a classic chiffon cake with the zesty flavor of freshly squeezed orange juice and orange zest. The cake’s fluffy, melt-in-your-mouth crumb comes from folded egg whites, while the creamy orange frosting—a blend of cream cheese, powdered sugar, and tangy orange juice—adds a luscious finish that perfectly balances the sweetness. Baked in an ungreased tube pan and cooled upside down for ultimate height and fluffiness, this crowd-pleaser is as stunning as it is delicious. Ideal for spring and summer celebrations, this orange chiffon cake recipe will have everyone coming back for seconds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 6 pieces Large eggs, separated
- 0.5 cup Vegetable oil
- 0.75 cup Freshly squeezed orange juice
- 1 tablespoon Orange zest
- 0.5 teaspoon Cream of tartar
- 2 cups Powdered sugar (for frosting)
- 8 ounces Cream cheese, softened
- 4 tablespoons Unsalted butter, softened
- 2 tablespoons Freshly squeezed orange juice (for frosting)
- 1 teaspoon Orange zest (for frosting)
- 1 teaspoon Pure vanilla extract
Instructions
Preheat your oven to 325°F (160°C) and have an ungreased 10-inch tube pan ready.
In a large mixing bowl, sift together the flour, granulated sugar, baking powder, and salt.
Make a well in the center of the dry ingredients. Add the egg yolks, vegetable oil, orange juice, and orange zest. Mix until smooth and combined.
In a separate clean bowl, beat the egg whites with the cream of tartar using an electric mixer on medium speed 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 into the ungreased tube pan and smooth the top with a spatula.
Bake for 50-55 minutes, or until a cake tester inserted in the center comes out clean.
Immediately invert the pan onto a bottle or heat-proof funnel and let the cake cool completely upside down to maintain its airy texture.
Once cooled, run a knife along the edges to loosen the cake and remove it from the pan.
For the frosting, beat the cream cheese and unsalted butter together until smooth and creamy.
Gradually add the powdered sugar, orange juice, orange zest, and vanilla extract, beating until the frosting is fluffy and spreadable.
Spread the creamy orange frosting evenly over the cooled cake, ensuring that the entire surface is covered.
Slice, serve, and enjoy your Sunshine Chiffon Cake with Creamy Orange Frosting!
Nutrition Facts
Calories |
3195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.1 g | 196% | |
| Saturated Fat | 44.5 g | 222% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1363 mg | 59% | |
| Total Carbohydrate | 444.6 g | 162% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 253.3 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 590 mg | 13% | |
*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.
