Easy Orange Chiffon Cake

Easy orange chiffon cake takes the brilliant shortcut of starting with an angel food cake mix and adding the missing ingredients that turn it into a true chiffon. The egg whites from the mix do the lifting, and a separate yellow batter of yolks, vegetable oil, flour, and orange zest gets folded in for richness and flavor. The result is the lightness of angel food with the moisture and tender crumb of a real chiffon.

The two tablespoons of fresh orange zest are non-negotiable. Bottled extracts taste flat and fake, fresh zest delivers that bright, almost perfumed citrus oil that is the entire point of the cake.

Folding is the technique that makes or breaks chiffon. Pour the yellow batter over the whipped whites and use a spatula in a slow, gentle scoop-and-turn motion. Stirring deflates the foam and you’ll end up with a flat, dense cake.

Ungreased tube pan, full stop. The batter needs to climb the sides as it bakes, and grease prevents it from gripping. Inverting the pan after baking is what keeps the cake from collapsing under its own weight as it cools.

Pro Tips

• Microplane the zest directly over the bowl so the citrus oils land in the batter instead of on the cutting board.
• Use a clean, grease-free bowl for the egg whites, any fat will keep them from whipping properly.
• Test for doneness by gently pressing the top, it should spring back. A toothpick may come out clean even when the cake is underbaked.
• Cool fully upside down before unmolding, rushing this step collapses the structure.

Variations

• Swap orange zest for lemon zest for a tarter, brighter profile.
• Add a quarter teaspoon of cardamom to the yellow batter for a Middle Eastern-inspired twist.
• Top with a glaze of powdered sugar and orange juice for a sweet-tart finish.