orange chiffon cake with creme fraiche ice cream Orange chiffon cake recipe with vanilla cream and fresh fruits

There is honestly nothing that says "springtime" quite like a bright, citrusy dessert that feels light enough to eat a second slice—or maybe even a third! If you’ve been looking for that perfect centerpiece for your next Sunday brunch or family get-together, look no further. Orange Chiffon Cake is the absolute queen of cakes when it comes to texture. It’s got that incredible, cloud-like fluffiness that just melts in your mouth, paired with the refreshing zing of fresh oranges. I remember my grandmother making a version of this every Easter, and the house would smell like a sunshine-filled citrus grove for hours. It’s a classic for a reason, and honestly, it’s a total crowd-pleaser that looks way more impressive than it is difficult to make.

Orange Chiffon Cake - Teak & Thyme

This particular version of the Orange Chiffon Cake is a total showstopper. It focuses on achieving that skyscraper height and a delicate crumb that stays moist for days. The key here is all in the eggs—you really want to make sure you're getting those whites to a beautiful, stiff peak. When you fold them into the citrusy batter, you’re essentially folding in air, which gives the cake its signature lift. It’s the kind of cake that doesn’t even need a heavy frosting; a light dusting of powdered sugar or a thin orange glaze is all you need to let the natural flavors shine through. It’s elegant, sophisticated, and looks absolutely stunning on a cake stand.

Ingredients

• 2 ¼ cups cake flour (sifted)
• 1 ½ cups granulated sugar, divided
• 1 tablespoon baking powder
• 1 teaspoon salt
• 5 large egg yolks (room temperature)
• ¾ cup fresh orange juice
• ½ cup vegetable oil
• 2 tablespoons orange zest
• 1 teaspoon vanilla extract
• 8 large egg whites (room temperature)
• ½ teaspoon cream of tartar

Instructions

1. Preheat your oven to 325°F (165°C). Make sure you have an ungreased 10-inch tube pan ready. It is super important not to grease the pan, as the cake needs to "climb" the walls to rise!
2. In a large bowl, whisk together the sifted cake flour, 1 cup of sugar, baking powder, and salt.
3. Create a well in the center and add the egg yolks, oil, orange juice, zest, and vanilla. Whisk until perfectly smooth.
4. In a separate clean glass or metal bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the remaining ½ cup of sugar and continue beating until very stiff, glossy peaks form.
5. Gently fold about a third of the egg whites into the yolk batter to lighten it up. Then, very carefully fold in the remaining whites until no streaks remain. Do not overmix!
6. Pour the batter into the tube pan and bake for 55 to 65 minutes, or until the top springs back when lightly touched.
7. Immediately invert the pan onto a wire rack or a glass bottle and let it cool completely (about 2 hours) before removing it from the pan.

Orange Chiffon Cake

If you’re looking for a recipe that feels like a warm hug from your childhood, this version is the one for you. It’s simple, honest, and focuses on that bright orange flavor that we all know and love. This is the perfect cake to whip up on a Saturday morning when you know friends are dropping by for coffee later. It’s light, it’s airy, and it has just the right amount of sweetness to satisfy your cravings without feeling heavy. I love serving this with a little dollop of homemade whipped cream and maybe some fresh orange segments on the side. It’s truly a slice of sunshine on a plate!

Ingredients

• 2 cups all-purpose flour
• 1 ½ cups sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• ½ cup vegetable oil
• 7 egg yolks, beaten
• ¾ cup cold water or orange juice
• 2 tablespoons orange zest
• 1 teaspoon orange extract
• 7 egg whites
• ½ teaspoon cream of tartar

Instructions

1. Preheat oven to 325°F. Again, leave that tube pan ungreased!
2. Mix your dry ingredients (flour, sugar, baking powder, salt) in a large mixing bowl.
3. Make a hole in the center and pour in the oil, egg yolks, liquid (water or juice), zest, and extract. Beat with a spoon until smooth and well-combined.
4. In a large mixer bowl, whip the egg whites and cream of tartar until they are very stiff. You want them to stand straight up when you lift the beater.
5. Pour the egg yolk mixture gradually over the whipped whites, gently folding with a rubber spatula until just blended.
6. Pour into the pan and bake for about 65 minutes. Check for doneness with a thin skewer.
7. Invert the pan immediately and let it cool upside down. This prevents the delicate structure from collapsing while it sets. Once cool, run a knife around the edges to release and enjoy!

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