Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Orange Chiffon Cake with Vanilla Whipped Cream Be the first to rate & review! 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 February 24, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 1 hr 30 mins Servings: 10 A plain-Jane orange chiffon cake gets dolled up with aromatic orange juice and zest in the batter. Ingredients 2 cups all-purpose flour, (spooned and leveled) 4 teaspoons baking powder ½ teaspoon salt 1 ½ cups sugar ½ cup vegetable 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 teaspoon cream of tartar Candied Orange Zest for Orange Chiffon Cake, optional For Vanilla Whipped Cream: 1 cup heavy cream 1 tablespoon sugar ½ teaspoon pure vanilla extract 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. Using an electric mixer, beat egg whites and cream of tartar until soft peaks form. Gradually add remaining 1/2 cup sugar (1 tablespoon at a time); continue to beat until stiff peaks form. Using a rubber 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 toothpick inserted near center of cake comes out clean, 55 to 60 minutes. Remove from oven; invert, still in pan, onto a baking sheet. Cool completely. Run a knife around edge and center to release cake. Serve topped with vanilla whipped cream and candied orange zest, if desired. Rate it Print