Chiffon cake is one of those classic cakes that is perenially popular, perhaps because it has such a singular texture that's created by having beaten egg whites folded into the batter. This kind of cake is always made with oil rather than butter, too, for a softer crumb and more delicate taste. Orange is one the more classic flavors, as in this recipe, where the zest and juice are added. To test for doneness, insert a toothpick into the middle; it shold come out clean.


  • 1 1/2 cups sugar
  • 1 1/2 cups all purpose flour
  • 3/4 cup oil
  • 1/2 cup orange juice
  • 1 orange (zested)
  • salt
  • 6 eggs (separated)
  • 1 teaspoon baking powder
  • margarine (for greasing pan)


  1. Preheat oven to 180°C (approximately 350°F).
  2. Mix sugar and flour.
  3. Add oil, juice, orange zest, salt and egg yolks.
  4. Beat with the electric mixer for 15-20 minutes.
  5. Separately whisk egg whites until stiff peaks form and carefully fold into flour mixture.
  6. Add baking powder.
  7. Pour in a Bundt pan greased with margarine and smooth the surface.
  8. Bake in preheated oven for about 50 minutes.
  9. Cake is done when toothpick inserted in middle comes out clean.
  10. Remove from oven.
  11. Remove from pan and immediately place on the serving plate.
  12. Let cake cool completely.
  13. Serve cold.
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