Orange Chiffon Cake With Orange Glaze

Indulge in a refreshing twist on a classic with this Orange Chiffon Cake, filled with a tangy orange glaze. This cake is soft, airy, and bursting with fresh citrus flavor, making it the perfect treat for any occasion. Whether it’s a weekend dessert or a celebration cake, this chiffon cake will bring a touch of sunshine to your table!

Why You’ll Love This Recipe

This orange chiffon cake combines the delicate, fluffy texture of chiffon with the zestiness of a homemade orange glaze filling. The lightness of the cake pairs perfectly with the bright, tangy flavor of the orange glaze. It’s an elegant yet simple dessert that feels refreshing and satisfying without being too heavy.

Key Ingredients

• Fresh Orange Juice & Zest: Fresh oranges are the heart of this recipe. The juice keeps the cake moist, while the zest gives it an intense orange flavor.
• Cake Flour: Using cake flour makes the cake tender and gives it a delicate crumb.
• Egg Whites: Beaten egg whites create that airy, fluffy texture that chiffon cakes are known for.
• Orange Glaze Filling: This smooth, glossy filling adds an extra punch of orange flavor, making each bite deliciously tangy and sweet.

Recipe for Orange Chiffon Cake with Orange Glaze

Ingredients

For the Orange Chiffon Cake:

• Cake flour (sifted): 1 ¾ cups
• Granulated sugar: 1 ½ cups (divided)
• Baking powder: 1 tbsp
• Salt: ½ tsp
• Fresh orange juice: ½ cup
• Eggs: 7 large separated (room temperature)
• Vegetable oil: ½ cup
• Oranges Zest: 2 tsp
• Vanilla extract: ½ tsp
• Cream of tartar: ¼ tsp

For the Orange Glaze Filling:

• Fresh orange juice: 1 cup
• Granulated sugar: 2 tbsp
• Cornstarch: 1 tbsp
• Water: 1 tbsp
• Orange zest: 1 tbsp
• Butter: 1 tbsp (optional, for added richness)

For the Garnish (optional):

• Powdered sugar for dusting
• Thin orange slices or zest curls

Preparation Method

1 Make the Orange Glaze Filling:

1. In a saucepan, combine orange juice, sugar, and orange zest. Heat over medium heat until it begins to simmer.
2. In a small bowl, mix the cornstarch with 1 tbsp of water to create a slurry.
3. Slowly pour the cornstarch mixture into the orange juice, whisking constantly until the glaze begins to thicken (about 2–3 minutes).
4. Remove from heat and stir in butter, if using. Let it cool, then refrigerate to set.

2.Prepare the Orange Chiffon Cake:

1. Preheat your oven to 325°F (165°C). Do not grease the pan; use an ungreased tube pan for best results.
2. In a large bowl, sift together the cake flour, 1 cup of sugar, baking powder, and salt.
3. In a separate bowl, whisk together the egg yolks, orange juice, oil, orange zest, and vanilla until smooth.
4. Add the wet ingredients to the dry ingredients, mixing until smooth.
5. In a clean bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the remaining ½ cup of sugar, beating until stiff peaks form.
6. Gently fold the egg whites into the batter in three parts, careful not to deflate the batter.
7. Pour the batter into the ungreased tube pan and tap it lightly to remove air bubbles.

3.Bake the Cake:

1. Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
2. Invert the pan and let it cool completely.

4.Assemble the Cake:

1. Once cooled, carefully remove the cake from the pan.
2. Slice the cake horizontally to create two layers.
3. Spread the orange glaze filling on the bottom layer, then place the top layer back on.

5.Garnish and Serve:

1. Dust the top with powdered sugar, and garnish with thin orange slices or curls of orange zest if desired.
2. Slice and serve!

Tips for Making the Perfect Orange Chiffon Cake

1. Use Fresh Ingredients: Freshly squeezed orange juice and zest give the best flavor. Avoid bottled juice if possible!
2. Beat Egg Whites Properly: Make sure no yolk mixes into the whites, as this could prevent them from reaching stiff peaks.
3. Do Not Grease the Pan: Chiffon cakes need to “cling” to the sides of the pan to rise properly, so skip the grease.
4. Invert to Cool: Cooling the cake upside down prevents it from collapsing and keeps it fluffy.

FAQs

Can I make this cake ahead of time?
Yes! This cake can be made a day in advance and stored in an airtight container at room temperature. Add the glaze filling and garnishes just before serving.

Can I freeze the cake?
Yes, the chiffon cake freezes well. Wrap it tightly in plastic wrap and freeze for up to 1 month. Thaw and add the filling when ready to serve.

Can I make this recipe without the glaze?
Absolutely. The orange chiffon cake is delicious on its own or with a simple dusting of powdered sugar.

This Orange Chiffon Cake with Orange Glaze Filling is sure to be a hit with family and friends. With its airy texture and citrusy flavor, it’s a delightful treat that everyone will love!

Enjoy the refreshing and tangy flavor of orange in every bite of this light chiffon cake!