Fluffy Orange Chiffon Cake Recipe

If there’s one cake I will never get tired of, it’s a beautifully risen and fluffy Orange Chiffon Cake. Light as air, delicately bouncy and naturally fragrant from real orange zest and juice.

This is the kind of cake that looks simple, but when done right? It’s elegant, impressive and dangerously easy to finish in one sitting. In this post, I am sharing my fluffy, nicely stable and fail-proof Fluffy Orange Chiffon Cake recipe. I hope yours will rise tall and stay soft too!

Why You Will Love This Fluffy Orange Chiffon Cake

Ultra soft and cottony texture
Fresh citrus aroma (no artificial flavouring)
Light yet moist, not greasy!
Less sweet, perfect for Asian taste buds and fishing that “this is not too sweet” from a family member or friend!
Stays soft for days

This cake is perfect for tea time, birthdays, gifting or even as a base for layered chiffon cakes.

Quick Science Behind Chiffons and Fluffiness

Chiffon cakes are special because they use:

Oil instead of melted butter for a softer crumb
Whipped egg whites (until meringue)
No greasing of pans allowing cake to grip and climb. the pan

The meringue will expand in the oven. Additionally, the heat sets the whipped egg whites, locking in the airy structure! This is why proper whipping of the egg whites and folding in them well is a key step.

I hope the video is of help and feel free to let me know if you’ve any questions. Without further ado, the recipe!

Fluffy Orange Chiffon Cake Recipe
by Javier Tan March-02-2026

Pillowy soft and fluffy, this Orange Chiffon Cake is a classic that I will never get bored of. Made especially flavourful with fresh oranges!

Ingredients

5 Large Eggs, weighing 60g each inclusive of shell, separated into yolks and egg whites
(For main batter) 3 Tbsp or 40g of White Sugar
(For whipping of egg whites) 3 Tbsp or 40g of White Sugar
1/3 Cup or 80g of Orange Juice
1/3 Cup or 80g of Vegetable Oil (I prefer Canola)
Zest of 1 Orange (2 if you like bolder orange flavour)
1 Cup + 1 Tbsp or 130g of All-Purpose / Plain Flour
1 and 1/2 Tsp or 6g of Baking Powder

Instructions

Whisk together the egg yolks and sugar. Then, mix in the orange juice, vegetable oil and orange zest. Set aside once done.
In a separate clean bowl, whip the egg whites until stiff peaks, adding in the sugar in two stages, at the foamy stage and at the soft peak stage (20g each time).
Next, sift and whisk in the flour and baking powder into the orange egg yolk mixture.
Whisk in 1/3 of the egg whites here, and then fold in the remaining 2/3, 1/3 at a time (total two times) until well incorporated. There should not be any more clumps of egg whites.
Transfer to an 8 inch tube chiffon pan and bake until light bouncy to touch at the top (I used a spoon to test), approx 52 – 55 mins.
Remove from oven and immediately cool upside down.
Once fully cooled, takes up to an hour, release the chiffon cake by gliding a small knife around the edges, the core and the bottom of the cake.
Unmould, serve and enjoy!

Details

Prep time: 30 mins
Cook time: 1 hour 30 mins
Total time: 2 hours
Yield: 1 delicious Orange Chiffon Cake

Notes:

If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
Serve fresh at room temperature (on the day itself and up to 5 days) or in a fridge (up to a week). If refrigerated, do remove it 20 – 30 mins prior to serving.
Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan