Orange Chiffon Layer Cake
A light, fluffy orange chiffon cake with citrus flavor, perfect for celebrations or afternoon tea, appealing to those who love moist, airy desserts with a tangy twist.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a small bowl, beat egg whites with 1/3 cup sugar until thick and glossy, but not stiff.
- In a large mixing bowl, combine sifted cake flour, 1 cup sugar, baking powder, and salt.
- Add orange juice, skim milk, Puritan oil, and egg yolks to the dry ingredients. Mix at medium speed for 3 minutes.
- Scrape the bottom and sides of the bowl often to ensure even mixing.
- Gently fold the beaten egg whites into the batter until well blended.
- Pour the batter into two greased and floured 8 x 1 1/2-inch layer pans.
- Bake at 350°F (175°C) for 25 to 30 minutes until the center springs back when lightly touched.
- Cool for 10 to 20 minutes, then remove from pans.
Tips & Substitutions
To achieve maximum height and fluffiness, ensure the egg whites are beaten to the right consistency—thick and glossy but not stiff. You can substitute orange juice with lemon juice for a similar citrus flavor. If you prefer a lower-fat version, replace Puritan oil with unsweetened applesauce, though the texture may vary slightly.
Serving Suggestions
Serve this Orange Chiffon Layer Cake with a dollop of whipped cream or a light glaze for added sweetness. It pairs beautifully with American recipes like grilled chicken or a light salad for a delightful meal. Consider serving it alongside a cup of tea or coffee for a perfect afternoon treat.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, slice and warm in the microwave for about 10-15 seconds or enjoy cold for a refreshing dessert.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Chiffon Layer Cake contains roughly 333 calories, with 9g protein, 29g carbohydrates, and 21g fat. It is an excellent source of iron (21% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 1208mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
While you can use all-purpose flour, the cake may not be as light and airy. For the best results, stick with cake flour, which has a lower protein content and produces a softer crumb.
How can I tell when the cake is done baking?
The cake is done when the center springs back lightly when touched and a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on it during the last few minutes of baking.
Can I make this cake ahead of time?
Yes, you can bake the layers a day in advance. Once cooled, wrap them tightly in plastic wrap and store in the refrigerator. Allow them to come to room temperature before frosting or serving for the best taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).