Fluffy, zesty, and kissed with fresh citrus, orange chiffon cake is a timeless classic that brings sunshine to every bite. It’s lighter than a sponge, yet tender and moist, with a golden crown and a fragrant, citrusy soul.

In this guide, we’re showing you how to whip up the perfect chiffon cake with an easygoing, joyful approach—just the way we Lykkers like it.

Build That Airy Base

This is where the magic starts. A good chiffon cake is all about lightness, and that comes from a balance of whipped egg whites and a smooth, zesty batter. Don’t worry—it’s simpler than it sounds, and you’ve got this.

What You’ll Need

For the batter:

150g cake flour

120g granulated sugar (divided: 80g for yolks, 40g for whites)

1½ tsp baking powder

½ tsp salt

5 egg yolks

60ml vegetable oil

100ml fresh orange juice

1 tbsp orange zest (about 1 orange)

½ tsp vanilla extract

For the meringue:

5 egg whites

½ tsp cream of tartar

Mixing It Together

1. Start by preheating your oven to 160°C (320°F). No greasing your tube pan—chiffon cakes need to cling as they rise.

2. In a large mixing bowl, you sift the flour, 80g of sugar, baking powder, and salt. Then, make a well in the center and add in the egg yolks, oil, orange juice, zest, and vanilla. You mix gently until the batter turns smooth and glossy. It’ll smell like a citrus grove at sunrise.

3. Now in another clean bowl, you whip up the egg whites with cream of tartar until foamy. Gradually sprinkle in the remaining 40g sugar and keep whipping until you get soft peaks—light, but not stiff.

4. Then comes the fold: you take a third of the meringue and stir it into the yolk batter to lighten it. After that, you gently fold in the rest with a spatula, moving slowly so you keep all that lovely air. You’ll feel it getting cloud-like with every fold.

5. Pour the batter into your ungreased tube pan and give it a gentle tap on the counter to release any large bubbles.

6. Bake it for 50 to 55 minutes, or until a skewer comes out clean and the top springs back when touched. Don’t open the oven too early—this beauty likes to rise in peace.

7. When it’s done, invert the pan immediately and let it cool upside down (use a bottle neck or rack). This helps keep its tall, proud height.

Flavor It Your Way

Now that you’ve baked a golden, fragrant chiffon cake, it’s time to make it your own. The lightness makes it a great base for subtle layers of extra flavor.

Add a Simple Glaze

If you’d like a glossy finish, whisk together 100g icing sugar with 1½ tbsp orange juice. You want it smooth and just pourable. Once the cake is fully cooled, you drizzle it over the top and let it flow naturally down the sides. You can even zest a bit more orange on top while it’s still wet for extra brightness.

Serve and Store

Slice the cake with a gentle sawing motion—don’t press down too hard, let that airy crumb shine. This cake pairs beautifully with berries, plain yogurt, or a light fruit salad on the side.

To store, keep it covered at room temperature for up to three days. If you’re saving it for later, you can freeze individual slices—just wrap them well and let them thaw at room temp when ready to serve.

Orange chiffon cake is like a hug from a summer morning—soft, bright, and totally uplifting. You start with a few fresh ingredients, whip some love into your egg whites, and bake something that floats right off the plate. With a bit of zest and a lot of care, you create a dessert that’s as satisfying as it is simple. So Lykkers, give this cake a try and let your kitchen smell like sunshine.