Print

Orange Chiffon Cake

Ingredients

For the Cake

  • 1 1/4 cups softened butter
  • 1 1/4 cups sugar
  • 5 eggs separated
  • 1/2 cup sour cream
  • 1 tsp. vanilla extract
  • 2 tsp. orange extract
  • 1/2 cup flour
  • 1 1/2 cups plus 2 tbs. self-rising flour
  • Pinch of salt
  • Zest of 1 orange
  • 1/4 cup orange juice
  • Zest of 1 lemon

For the glaze

  • 1 1/2 cups powdered sugar
  • 1/2 cup sour cream
  • 1 tsp. orange extract
  • 1 tsp. orange juice
  • 1 tbsp. honey

Instructions

For the Cake

  1. Preheat oven to 350 degrees, and prep your bundt pan
  2. Beat together butter and sugar until fluffy
  3. Add the egg yolks, sour cream, and extracts
  4. Mix together the flours and salt. Mix together the orange zest, lemon zest, and orange juice.
  5. Add the flour mixture and juice mixture alternately, and mix until combined
  6. Beat the egg whites until soft peaks form
  7. Gently fold the egg whites into the batter until incorporated
  8. Pour into your prepared bundt pan and smooth out. Bake at 350 degrees for 38-45 minutes, or until a cake tester comes out clean

For the Glaze

  1. Combine all ingredients together with a whisk until smooth. Drizzle over the cooled cake for an extra orange flavor!