Orange Chiffon Cake
Total TimePrep: 15 min. + standing Bake: 45 min. + cooling
Made this cake with no modifications, and it is one of our favorites now. I love the simplicity of chiffon cake, with delightful orange taste. As with all light cakes, you can eat a really big piece and not feel too full.
I have been using this recipe for years and it is, by far, the best chiffon cake recipe! I typically do not make the icing as the cake is great as it is and I usually serve with ice cream or berries or simply dunk in coffee :)
This is to answer the last person "D" question regarding a request to suggest an oil to use in the Orange Cake recipe to replace Canola oil. My favorite go to oil for cooking at higher temperatures is avocoda oil. It tastes more neutral than olive oil, especially once it's cooked. Avocado oil is meant for medium-high heat use. That means you can use it to sauté and bake (up to 449°F). Costco carries it in the large bottle.
I've been searching for a serious orange cake and frosting recipe, but most of them use a cake mix and some kind of "oil" rather than butter. I do not use oils (except olive oil, occasionally) and olive oil is too strongly flavored to use in cakes. Besides, I do not heat the olive oil to 350 degrees anyway. What would you suggest in place of that AWFUL canola oil?? I may have to melt some butter and make a few cakes until I get the amount right, I suppose. No one ever answers these questions, believe me I've tried in the past.
I have used to cake recipe forever and love it. Since I am not a big cake person but would like to make it for Easter as cupcakes. Can a chiffon cake be used in cupcakes??
We love this light airy cake with the great orange taste!! This recipe is a keeper!!
Delicious! Instead of the orange glaze I used melted chocolate. Me and my family loved this cake!
Loved this cake and so did my guests. Perfect cake for the spring time...
This cake is so good and moist. I did use a different frosting, I make an orange butter cream frosting and pressed toasted coconut into the frosting top and sides of cake. I made this cake 43 years ago from a mix I purchased at the store, the mix was disconnected . I am happy that I found this recipe. This is one of my husband's favorite cakes. Thank you Marjorie and TASTE OF HOME. I also made up an orange food color . I made the cake medium orange color and the frosting darker. This don't help or hurt the flavor of the cake, it did make for a prettier presentation.
Love this! Exceptional flavor & texture. The 2nd time I made it, I cut corners for time & didn't allow the eggs to get to room temperature. Skipping this step made a HUGE difference in the texture of the cake. This cake is a definite favorite. Takes a little bit of effort, but is very worth it.