Despite the withering sunlight and shorter days, citrus fruits thrive in the California winters. The icy mornings lend themselves to warm and sunny days, glorious in sunshine. Nourished by a touch of dew and handful of sunshine, California oranges, in particular, make you forget it’s the dead of a barren winter. As such, today I wanted to share an Orange Chiffon Cake recipe that would be an easy and delicious addition to your Christmas or New Year’s spread this year. This cake celebrates the orange, utilizing the tangy juice, fragrant zest, and even a bit of orange oil to bring it over the top. I’ve made this for Thanksgiving dinner, and most recently as holiday gifts to family friends, and have received high praise for it. Many thanks to Aileen for sharing this with me 🙂


Orange Chiffon Cake
Source: Slightly modified from Real Baking with Rose of The Cake Bible fame

2 1/4 c cake flour, sifted [corn starch + AP flour OK]
1 1/2 c granulated sugar, fine [briefly blitz in food processor]
2 tsp baking powder
1/2 tsp salt
1/2 c vegetable oil
9 eggs, separated
2 tbs orange zest
3/4 c freshly squeezed orange juice
1 tsp vanilla extract
1/2 tsp orange oil
1 1/4 tsp cream of tartar

Preheat oven to 325*F. Grease a 10″ bundt pan and set aside.

In a large bowl, combine the flower, all but 2 tablespoons of the sugar, baking powder and salt. To the dry ingredients, add the vegetable oil, egg yolks, orange juice, orange zest, vanilla extracts, and orange oil, and beat until smooth. This can be done with a handheld electric mixer.


In another bowl (or with a stand mixer), whisk the egg whites until foamy. Add cream of tartar and remaining 2 tbs of sugar and beat until stiff peaks form.


Fold the egg whites into the batter with a large spatula, being careful to only minimally deflate the egg whites. Pour the batter into the prepared pan (batter will come 1″ from top), and bake for 50-55 minutes, or until a tester inserted in the center comes out clean.


To remove the cake, allow to cool completely in the pan, before using a knife to dislodge the sides and inverting the cake onto a plate. Serve with powdered sugar or freshly whipped cream [I like to add orange oil to this] and fruits.


Thank you for stopping by Confessions during your busy holiday season. Wishing you and yours a wonderful holiday, full of love, peace, and cheer, as well as a blessed and festive New Year. Take care and until next time.


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