Orange Hollow Chiffon Cake

A light, airy citrus cake with a refreshing orange flavor and delicate, fluffy texture.

Description

This Orange Hollow Chiffon Cake is a beautifully soft and fragrant dessert that combines the lightness of an angel food cake with the moist richness of an oil-based sponge. It’s the perfect treat for spring, afternoon tea, or any occasion that calls for something elegant and uplifting. The key to its lofty rise and soft crumb is the airy meringue folded gently into a citrus-infused batter.

Ingredients

Dry Ingredients

2¼ cups (280 g) cake flour
(or all-purpose flour sifted with 2 tablespoons cornstarch)
1 tablespoon baking powder
½ teaspoon fine salt
1½ cups (300 g) granulated sugar, divided

Wet Base

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

Egg White Meringue

7 large egg whites (room temperature)
¼ teaspoon cream of tartar
Remaining ½ cup (100 g) sugar

Instructions

Preheat the oven to 325°F (163°C).
Use an ungreased tube pan (10-inch) so the batter can cling to the sides and rise properly.
Mix the dry ingredients:
In a large bowl, sift together cake flour, baking powder, salt, and 1 cup (200 g) sugar. Whisk to combine evenly.
Prepare the wet mixture:
In a separate bowl, whisk together the egg yolks, orange juice, orange zest, oil, and vanilla extract until smooth and emulsified.
Combine wet and dry:
Slowly pour the wet ingredients into the flour mixture. Whisk gently until smooth and lump-free. Set aside.
Make the meringue:
In a clean, dry mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
Gradually add the remaining ½ cup (100 g) sugar, one tablespoon at a time, while beating. Continue until stiff, glossy peaks form.
Fold the meringue into the batter:
Start by folding one-third of the meringue into the yolk batter to lighten it. Then gently fold in the rest in two more additions using a spatula.
Be careful not to deflate the mixture—fold just until no white streaks remain.
Bake the cake:
Pour the batter into the ungreased tube pan. Tap lightly on the counter to remove large air bubbles.
Bake for 50–55 minutes, or until a skewer inserted in the center comes out clean.
Cool upside down:
Immediately after baking, invert the pan onto a bottle neck or its feet and let cool completely for 1–2 hours. This prevents the cake from collapsing.
Release the cake:
Once cooled, run a thin knife around the edges and the center tube. Lift the cake out, then slide the knife under the bottom to release completely.

Expert Tips

Separate eggs while cold, then let them reach room temperature before using.
Use freshly squeezed orange juice for the best flavor and aroma.
Don’t overfold the meringue — gentle folding keeps the cake light and airy.
Avoid opening the oven door early to prevent the cake from sinking.

Storage

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

Serving Suggestions

Serve this chiffon cake plain, dusted with powdered sugar, or topped with a simple orange glaze or whipped cream. It pairs wonderfully with fresh fruit or a cup of tea.