These delicious mini orange chiffon cakes are the best way you can prepare these cakes, they are made with fresh oranges and that takes the flavour of this cake over the moon. You will need a 2.8″ fluted bundt pan, if you don’t have the mini bundt pan, you can use a 10-inch cake bundt pan. Start by zesting the oranges then cut the orange and squeeze out the orange juice, strain the seeds and the pulp then set that aside.

In a medium bowl, combine cake flour with baking powder then sift the dry ingredients add in the sugar and combine them to ensure that sugar and baking powder is well distributed in the flour. Separate the egg yolks from the egg whites, into a large mixing bowl combine egg yolks, oil, orange juice, half of the orange zest and vanilla extract whisk that together until well combined then stir in the dry ingredients.

You can use a hand whisk to combine, the batter will become smooth as you continue to mix, add the dry ingredients in small batches to make it easier to mix in. In a large mixing bowl, add the egg whites and start whipping the whites on high speed until fluffy then add cream of tartar and sugar in small batches while beating the mixture on medium speed until the whites reach a soft peak. Scoop the egg whites and add to the batter then fold it in in batches.

You want to be very gentle at this point not to overbeat this batter because the egg whites are what give this cake its soft spongy texture. Pour the batter into the prepared mini bundt cake pan or one big bundt pan, if using the mini cake pan, bake in a preheated 325 degrees Fahrenheit oven for 25 to 30 minutes.

When using a 10-inch bundt pan, bake for 50 to 60 minutes or until a skewer inserted at the centre comes out clean. Once baked, let the cake cool upside down for at least one hour.


  • 2 cups (230 grams) cake flour
  • 1/2 teaspoon kosher salt
  • 3 teaspoons baking powder
  • 1 cup (200 grams) of sugar
  • 9 egg yolks at room temperature
  • 1/2 cup (118 ml) vegetable oil
  • 3/4 cup fresh orange juice (navel orange)
  • 1 tablespoon orange zest
  • 1/2 teaspoon vanilla extract
  • Bake at 325 degrees for 50 minutes

The Meringue;

  • 9 egg whites
  • 1/2 teaspoon cream of tartar
  • 1/4 cup (50 grams) sugar