Orange Hollow Chiffon Cake

Few cakes can rival the elegance and texture of a chiffon cake—and this Orange Hollow Chiffon Cake is a citrusy masterpiece. Fluffy like an angel food cake but rich with the moisture of an oil-based batter, it’s the perfect dessert for spring brunches, afternoon tea, or simply to impress yourself with your baking finesse.

This guide will walk you through every detail of creating a cake that’s not just light and flavorful, but beautifully baked and stunning to serve. Preheat your oven to 325°F (163°C). Do not grease or line the tube pan—this allows the batter to grip the sides and rise tall.

In a large bowl, sift together: Cake flour, baking powder, salt and 1 cup (200g) of the sugar. Whisk well to ensure even distribution of leavening and sweetness. In a separate bowl, whisk: Egg yolks, orange juice, orange zest, oil, and vanilla extract, then whisk until fully emulsified and smooth.

Slowly pour the wet mixture into the bowl of dry ingredients. Whisk gently but thoroughly until you have a smooth, lump-free batter. Set aside. In a clean, dry mixing bowl, add: Egg whites and cream of tartar, then beat on medium speed until soft peaks form.

Then gradually add the remaining ½ cup (100g) of sugar, one tablespoon at a time. Increase speed and continue beating until stiff peaks form. The meringue should be glossy and hold a peak that doesn’t droop. Start by folding 1/3 of the meringue into the yolk batter to lighten it.

Use a rubber spatula to gently fold—do not stir. Once incorporated, fold in the remaining meringue in two batches. The goal is to keep as much air in the batter as possible. Fold just until no white streaks remain—do not overmix. Pour the batter into your ungreased tube pan.

Lightly tap the pan on the counter to pop any large air bubbles. Place in the preheated oven and bake at 325°F (163°C) for 50–55 minutes, or until a skewer inserted near the center comes out clean. Immediately after baking, invert the pan (rest it on a bottle neck or its feet).

Let the cake cool completely inverted for at least 1–2 hours. This prevents it from collapsing. Once cool, run a thin knife around the outer edge and center tube to release the cake. Lift out the center, then run the knife under the bottom to fully remove it.

Expert Tips for Chiffon Success:

• Room temperature eggs whip better—bring them out 30 minutes ahead.
• Separate eggs while cold, then let them come to room temperature.
• Use fresh oranges—bottled juice won’t give the same flavor or aroma.
• Avoid overfolding the egg whites—be gentle to keep that fluffy structure.

Storage & Make-Ahead Tips:

Room Temp: Store covered (or in a cake dome) for up to 3 days.
Freezer: Slice, wrap tightly in plastic and foil, and freeze up to 2 months.
Make-Ahead: Bake the day before and store in the pan, covered with foil (do not invert again).

A show-stopping orange hollow chiffon cake that’s as airy as a cloud and bursting with citrus sunshine. Whether you’re baking it for a celebration or a self-care Sunday, this cake is sure to impress with its flavor, texture, and timeless charm.

Ingredients;

Dry Ingredients:

• 2¼ cups (280g) cake flour (or sifted all-purpose flour + 2 tbsp cornstarch)
• 1 tbsp baking powder
• ½ tsp fine salt
• 1½ cups (300g) granulated sugar, divided

Wet Base:

• 7 large egg yolks (room temperature)
• ¾ cup (180ml) freshly squeezed orange juice, strained
• 2 tbsp orange zest (from 2–3 oranges)
• ½ cup (120ml) neutral oil (vegetable, canola, or sunflower oil)
• 1 tsp pure vanilla extract

Egg White Meringue:

• 7 large egg whites (room temperature)
• ¼ tsp cream of tartar (for stability)
• Remaining ½ cup (100g) sugar