Why is chiffon cake baked in an ungreased pan?

Chiffon cake is baked in an ungreased pan to allow the batter to cling to the sides as it rises. This helps the cake maintain its height and airy texture. If the pan were greased, the cake could slide down the sides during baking, causing it to collapse and lose its lightness. The ungreased surface also promotes even baking, resulting in a soft yet structured crumb typical of chiffon cakes.

What makes orange glazed chiffon cake different from other chiffon cakes?

Orange glazed chiffon cake stands out because it combines the light, fluffy texture of traditional chiffon cake with a bright, citrusy orange flavor and a sweet, glossy glaze. The orange zest and juice are usually incorporated into the batter for a fresh taste, while the glaze adds moisture and a shiny finish. This pairing enhances the cake’s aroma and makes it especially refreshing and flavorful.

How can I prevent my chiffon cake from collapsing after baking?

To prevent your chiffon cake from collapsing, avoid overmixing the batter, especially the egg whites. Bake it immediately after preparing the batter to keep the air incorporated. After baking, invert the pan to cool the cake upside down—this keeps it from sinking while cooling. Also, use an ungreased tube pan to help the cake cling to the sides and maintain its structure.

Can I substitute other citrus fruits for orange in a chiffon cake glaze?

Yes, you can substitute lemons, limes, or grapefruits for orange in a chiffon cake glaze. Each citrus fruit will give a unique flavor profile—lemon adds tartness, lime offers a sharp, zesty taste, and grapefruit provides a slightly bitter note. When making substitutions, adjust the sugar in the glaze to balance the acidity for the best flavor.

What is the best way to store orange glazed chiffon cake to keep it fresh?

To keep orange glazed chiffon cake fresh, store it in an airtight container at room temperature if you plan to eat it within one to two days. For longer storage, refrigerate it wrapped in plastic wrap or covered tightly to prevent drying out. Let refrigerated cake come to room temperature before serving for the best texture and flavor. Avoid freezing the glazed cake as it may affect the glaze’s texture.

Orange Glazed Chiffon Cake Recipe With Light Fluffy Texture

Name: Orange Glazed Chiffon Cake
Prep time: 1 h 20 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 ¼ cups sifted cake flour; 1 ½ cups superfine sugar (divided); 2 teaspoons baking powder; ½ teaspoon table salt; ½ cup vegetable oil; 7 large eggs, separated (yolks and whites); 3 additional egg whites; ¾ cup orange juice; Zest from 2 oranges; 1 teaspoon vanilla extract; 1 ¼ teaspoons cream of tartar; 2 cups powdered sugar; 1 tablespoon orange zest; 4-5 tablespoons orange juice; 1 teaspoon lemon juice; 1 tablespoon melted unsalted butter

Description

🍊 Bright and zesty, this Orange Chiffon Cake offers a delightful balance of citrus flavor and airy texture.
☁️ Its light and fluffy crumb makes it a perfect treat for any occasion, leaving you wanting more with every bite.

Ingredients

Scale

2 ¼ cups sifted cake flour

1 ½ cups superfine sugar (divided)

2 teaspoons baking powder

½ teaspoon table salt

½ cup vegetable oil

7 large eggs, separated (yolks and whites)

3 additional egg whites

¾ cup orange juice

Zest from 2 oranges

1 teaspoon vanilla extract

1 ¼ teaspoons cream of tartar

2 cups powdered sugar

1 tablespoon orange zest

4–5 tablespoons orange juice

1 teaspoon lemon juice

1 tablespoon melted unsalted butter

Instructions

1-Preheating Oven: Start by preheating your oven to 325°F (163°C) to get everything ready for that perfect rise.

2-Prepping and Mixing the Batter: In a bowl, sift together the cake flour, 1 cup of the superfine sugar, baking powder, and salt to ensure even distribution. Then, add the vegetable oil, egg yolks, orange juice, zest from 2 oranges, and vanilla extract, mixing for 1 to 2 minutes until smooth. This step builds the base of your Orange Glazed Chiffon Cake, infusing it with fresh citrus notes.

3-Preparing Egg Whites: In a separate clean bowl, beat the combined 10 egg whites (from the 7 eggs plus 3 extra) with the remaining ½ cup superfine sugar and cream of tartar until medium peaks form. Gently fold this into the flour mixture to keep that airiness intact, which is key for the cake’s texture.

4-Baking and Glazing: Pour the batter into an ungreased angel food cake pan and bake for 45 to 50 minutes. Once done, cool the cake upside down in the pan to prevent it from collapsing it’s a simple trick that makes a big difference. For the glaze, mix powdered sugar, orange zest, 4-5 tablespoons orange juice, lemon juice, and melted unsalted butter, then pour it over the cooled cake for that shiny finish.

Notes

🍋 Use Navel oranges for better flavor and more vibrant zest.
🎂 Sift flour before measuring to ensure accuracy and a lighter cake.
🥄 Beat egg whites to medium peaks and fold gently to maintain fluffiness.
⏳ Let the cake cool completely upside down in the pan before removing to prevent collapsing.
🍊 For extra zest, sprinkle additional orange zest on the glaze once set.

Prep Time: 30 minutes
Baking Time: 50 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 325 calories
Sugar: 47 grams
Sodium: 111 mg
Fat: 4 grams
Saturated Fat: 2 grams
Carbohydrates: 65 grams
Protein: 8 grams
Cholesterol: 111 mg

Keywords: Orange Cake, Chiffon Cake, Citrus Dessert, Fluffy Cake