Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Orange Chiffon Cake 3.2 (82) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 10, 2022 Print Rate It Share Share Tweet Pin Email Servings: 10 This light and airy orange chiffon cake packs plenty of orange flavor by using both zest and juice. The simply delicious dessert goes perfectly with a cup of tea. Ingredients 2 cups all-purpose flour 4 teaspoons baking powder ½ teaspoon salt 1 ½ cups sugar, divided ½ cup neutral-tasting oil, such as safflower 6 large eggs, separated 2 tablespoons finely grated orange zest and ½ cup fresh orange juice (from 2 to 3 navel or Valencia oranges) ¼ cup cold water ¼ teaspoon cream of tartar Whipped cream, for serving Candied Orange Zest, for serving (optional) Directions Preheat oven to 325 degrees. In a large bowl, whisk together flour, baking powder, salt, and 1 cup sugar. Make a well in center of flour mixture. Add oil, egg yolks, orange zest and juice, and 1/4 cup cold water; whisk batter until smooth. With an electric mixer on medium-high speed, whisk egg whites and cream of tartar until soft peaks form. Gradually add the remaining 1/2 cup sugar, 1 tablespoon at a time; continue to beat until stiff peaks form. Using a flexible spatula, gently fold half of egg-white mixture into batter. Fold in remaining egg-white mixture just until combined (do not overmix). Pour batter into a 10-inch footed angel food cake pan with a removable bottom; bake until a cake tester inserted near center of cake comes out clean, 55 to 60 minutes. Remove from oven; invert, still in pan, onto a baking sheet. Let cool completely. Run a sharp knife around edges to release cake. Serve topped with whipped cream and candied zest, if desired. Bryan Gardner Rate it Print