Orange Chiffon Cake with Orange Glaze

Based on “The All American Dessert Book



  • Position rack in the middle of the oven, preheat to 350 F.
  • Set out a 10×4 1/4 inch tube pan, do not grease
  • 1 1/2 cups unsifted cake flour
  • 1 cup granulated sugar (divided into 2/3 cup and 1/3 cup)
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 6 large eggs, room temperature
  • 1/2 cup corn oil or other flavorless veggie oil
  • 1 Tbsp finely grated orange zest
  • 2 1/2 tsp grated lemon zest
  • 1/2 cup fresh orange juice
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp lemon extract
  • 1 tsp fresh lemon juice

Orange Glaze

  • 1 1/2 cup powdered sugar
  • 2/3 cup fresh orange juice
  • 1/4 cup fresh lemon juice
  • 1 Tbsp unsalted butter, cut into chunks
  • 1/4 tsp vanilla extract



  1. Flour mixture: sift together the flour, 2/3 cup of sugar, baking powder, baking soda, and salt onto a sheet of baking parchment or wax paper
  2. separate eggs
  3. Place whites in a large bowl and 5 egg yolks in a very large bowl (use the remaining egg yolk for something else in the future)
  4. Yolk mixture: using a whisk, whisk together the egg yolks, oil, orange zest, lemon zest, orange juice, vanilla, and lemon extract until blended.
  5. Gradually whisk the flour mixture into the yolk mixture until smoothly incorporated
  6. Add the lemon juice to the egg whites
  7. Using a mixer with whisk-shaped beater, beat on low speed, then medium, for 1.5-2 minutes or until the whites just begin to form soft peaks
  8. Add the remaining 1/3 cup granulated sugar a Tbsp at a time, beating for 15 seconds after each addition
  9. Raise the speed to high and continue eating for 1-3 minutes, or until the whites just begin to hold firm peaks but are still moist. Don’t overbeat!
  10. Gently whisk about 1/3 of the whites into the yolk mixture.
  11. Whisk in the remaining white just until no white streaks remain. Don’t overmix!
  12. Immediately turn out the batter into the ungreased tube pan, spreading it evenly to the edges.
  13. Bake for 30-40 minutes, or until the cake is nicely browned on top and a toothpick inserted in the thickest part comes out clean. Don’t overbake!
  14. Invert the cake, cool on a wire rack o
  15. Let cool completely, at least 1 hour.
  16. Run a table knife around the tube and the sides of the pan to loosen the cake
  17. Carefully lift the base from the pan, using the tube
  18. Loosen the cake from the base with the knife and invert it onto a serving plate


  1. In a heavy, non-reactive 2-quart sauce pan, combin the powdered sugar, orange juice, and lemon juice. Bring to a boil over medium high heat.
  2. Let boil, stirring occasionally, for 4 min
  3. Remove from heat, stir in the butter and vanilla
  4. Let the glaze stand until cooled and just slightly thickened, about 10 min
  5. Slowly pour the glaze over the cake top, then spread it out so it drips down the sides

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