Orange Savarin Chiffon Cake

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Orange Savarin Chiffon Cake – Light, Airy, and Bursting with Fresh Citrus Flavor

These stunning Orange Savarin Chiffon Cakes are a citrus lover’s dream! Moist, spongy, and delicately infused with the bright flavor of fresh oranges, they’re the perfect dessert for spring brunches, summer gatherings, or any time you want something refreshing yet indulgent. Baked in mini savarin or bundt pans, they come out with beautiful ridges and a golden crown—ready for a simple dusting of powdered sugar or a citrus glaze.

Why You’ll Love This Recipe

  • Made with real oranges – fresh juice and zest give this cake a natural citrus aroma.
  • Feather-light texture – whipped egg whites make the cake fluffy and melt-in-your-mouth soft.
  • Versatile baking options – use mini bundt pans for individual servings or a standard 10-inch bundt pan for a show-stopping centerpiece.

Ingredients

For the Cake Batter:

  • 2 cups (230 g) cake flour
  • ½ teaspoon kosher salt
  • 3 teaspoons baking powder
  • 1 cup (200 g) sugar
  • 9 egg yolks (room temperature)
  • ½ cup (118 ml) vegetable oil
  • ¾ cup fresh orange juice (preferably from navel oranges)
  • 1 tablespoon orange zest
  • ½ teaspoon vanilla extract

For the Meringue:

  • 9 egg whites
  • ½ teaspoon cream of tartar
  • ¼ cup (50 g) sugar

Instructions

  1. Prepare the Oranges
    Zest the oranges and then juice them. Strain out any seeds and pulp to ensure a smooth batter. Set aside.
  2. Mix the Dry Ingredients
    In a medium bowl, sift together the cake flour, baking powder, and salt. Add the sugar and whisk to evenly combine.
  3. Combine the Wet Ingredients
    In a large bowl, whisk together the egg yolks, oil, orange juice, orange zest, and vanilla extract until fully combined.
  4. Incorporate the Dry Mixture
    Gradually add the dry ingredients to the wet mixture in small batches, stirring gently with a whisk until the batter is smooth.
  5. Make the Meringue
    In a separate clean, large mixing bowl, beat the egg whites on high speed until foamy. Add the cream of tartar, then gradually beat in the sugar. Continue beating until soft peaks form.
  6. Fold the Meringue into the Batter
    Gently fold the meringue into the batter in 3 additions. Use a spatula and light movements to preserve the airiness of the whipped egg whites.
  7. Bake the Cake
    • Mini bundt pans: Preheat the oven to 325°F (165°C). Pour the batter into greased and floured mini bundt or savarin pans, filling each about ¾ full. Bake for 25–30 minutes.
    • 10-inch bundt pan: Pour the batter into a prepared 10-inch bundt pan. Bake for 50–60 minutes or until a skewer inserted in the center comes out clean.
  8. Cool the Cake
    Once baked, turn the cake upside down (especially important for chiffon-style cakes) and allow it to cool completely in the pan for at least one hour before unmolding.

Serving Suggestions

  • Dust with powdered sugar or drizzle with a simple orange glaze.
  • Serve with whipped cream and fresh berries for an elegant dessert.
  • For extra indulgence, top with a citrus syrup or marmalade glaze.

Tips for Success

  • Use room-temperature eggs for the best meringue volume.
  • Do not overmix when folding the meringue to avoid deflating the batter.
  • Cooling the cake upside down helps retain its airy structure and prevents collapse.

This Orange Savarin Chiffon Cake is a celebration of bright, fresh flavor and soft, airy texture. Whether you’re baking mini versions or one grand centerpiece, it’s sure to impress!

 

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