ORANGE CHIFFON CAKE

Orange Chiffon Cake is a light, delicate and perfectly sweet citrus cake that’s incredibly easy to make! Classic Orange Chiffon Cake is made in a tube pan, but I adapted this version to bake in a 9×13, making it much easier to bake and serve. Topped with sweet citrus stabilized whipped cream and orange slices, it’s perfect for family gatherings and parties!

I wanted to make a citrus flavored cake that was light and moist for Grandpa Bill’s birthday this year. I heavily adapted an orange chiffon cake because I wanted it to be baked in a 9×13 pan- it’s just so much easier to decorate! This lovely, delicate cake is the outcome and I’m so pleased. It’s not overly sweet and I adore the pleasant orange flavor. If you’d like, you can replace the sweet cream topping with a more traditional buttercream- I put both recipes below. Enjoy!Simple & Easy Orange Chiffon Cake made in a 9x13 pan topped with stabilized citrus cream and sliced oranges

Orange Chiffon Cake

  • 4 eggs, separated
  • 1/4 tsp cream of tartar
  • 3/4 cup orange juice
  • 1 tsp vanilla
  • 1/4 cup coconut oil
  • 1 heaping TBSP orange zest
  • 1 1/2 cups all purpose flour
  • 1 cup granulated sugar
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder

Sweet Cream Topping

  • 1 packet unflavored gelatin
  • 3 TBSP orange juice
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 11-oz can mandarin oranges, for topping
  1. Preheat oven to 325 degrees F. Spray a 9×13 pan lightly with non-stick spray.
  2. Beat together the egg whites and cream of tartar until stiff peaks form. Set aside.
  3. Mix egg yolks, orange juice, vanilla, oil and orange zest together until well combined. Add in dry ingredients and mix for 2 minutes on medium speed. Fold in egg whites, then transfer to 9×13 pan and bake for 30 minutes.
  4. Cool cake completely.
  5. To make the Sweet Cream Topping: Put orange juice in a small bowl. Sprinkle gelatin on top and lightly stir. Mixture will be clumpy. Microwave for 25 seconds, until mixture is hot and begins to boil. Stir until smooth. Beat heavy whipping cream in a mixer until it begins to thicken. Add in powdered sugar and orange juice mixture. Continue beating until soft peaks form. Set aside about 1 cup of cream for topping, if desired.
  6. Spread remaining cream over cake evenly. Pipe 20-24 small swirls of cream onto top of cake. Top each swirl with a mandarin orange slice. Cut cake into squares and serve. Cover and chill remaining cake in the fridge.

Here are more of our favorite easy cake recipes: 

Step by Step directions on how to make the easiest Orange Chiffon Cake Orange Chiffon Cake - Butter With A Side of Bread


Yields 20-24

ORANGE CHIFFON CAKE

15 min

30 min

45 minTotal Time

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5 based on 1 review(s)

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Ingredients

  • 4 eggs, separated
  • 1/4 tsp cream of tartar
  • 3/4 cup orange juice
  • 1 tsp vanilla
  • 1/4 cup coconut oil
  • 1 heaping TBSP orange zest
  • 1 1/2 cups all purpose flour
  • 1 cup granulated sugar
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • Sweet Cream Topping
  • 1 packet unflavored gelatin
  • 3 TBSP orange juice
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 11-oz can mandarin oranges, for topping

Instructions

  1. Preheat oven to 325 degrees F. Spray a 9x13 pan lightly with non-stick spray.
  2. Beat together the egg whites and cream of tartar until stiff peaks form. Set aside.
  3. Mix egg yolks, orange juice, vanilla, oil and orange zest together until well combined. Add in dry ingredients and mix for 2 minutes on medium speed. Fold in egg whites, then transfer to 9x13 pan and bake for 30 minutes.
  4. Cool cake completely.
  5. To make the Sweet Cream Topping: Put orange juice in a small bowl. Sprinkle gelatin on top and lightly stir. Mixture will be clumpy. Microwave for 25 seconds, until mixture is hot and begins to boil. Stir until smooth. Beat heavy whipping cream in a mixer until it begins to thicken. Add in powdered sugar and orange juice mixture. Continue beating until soft peaks form. Set aside about 1 cup of cream for topping, if desired.
  6. Spread remaining cream over cake evenly. Pipe 20-24 small swirls of cream onto top of cake. Top each swirl with a mandarin orange slice. Cut cake into squares and serve. Cover and chill remaining cake in the fridge.
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