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Orange Chiffon Cake With Orange Glaze

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“I made this cake over the holidays and had to share it on this site, it is the best (and highest) chiffon cake I have ever made!!! Make certain that your egg whites are room temperature before beating.”
READY IN:
1hr 20mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325°.
  2. Prepare an ungreased 10-inch tube pan.
  3. In a large bowl blend together the flour with sugar, baking powder and salt.
  4. Add in oil egg yolks, orange juice, water, orange zest and vanilla; beat using an electric mixer until smooth and no sugar granules remain (about 5 minutes).
  5. In a large bowl beat room temperature egg whites until frothy then add in cream of tartar, continue beating until very stiff.
  6. Using a spatula gently fold in the egg whites into the flour/sugar mixture.
  7. Pour the batter into tube pan.
  8. Bake for about 50-60 minutes or until cake tests done.
  9. Invert the pan and allow cake to cool completely (I use a en empty beer bottle for this).
  10. Run a knife around the inside of the pan to release the cake and invert onto a serving plate.
  11. To make the glaze; in a bowl whisk together all ingredients until smooth. Drizzle over the cooled cake.

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