Orange Chiffon Cake

Light airy cake with a orange glaze.

Orange Chiffon Cake

Angie Halten
Light airy cake with a orange glaze.
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Servings 12


  • 5 egg whites
  • 1/2 tsp cream of tartar
  • 3 cups GF Pantry Old Fashioned Cake & Cookie Mix*
  • 3 egg yolks
  • 3/4 cup orange juice
  • 1/2 cup vegetable oil
  • 1/4 cup frozen orange juice concentrate thawed
  • 1 tsp orange zest


  • 2 cups icing sugar
  • 3 Tbsp orange juice
  • 1 tsp orange zest


  • Beat egg whites and cream of tartar on high speed until whites form stiff peaks. Set aside.
  • In another bowl, combine remaining ingredients, and beat on low speed for 1 minute. Scrape sides of bowl and beat at medium speed for another 2 minutes.
  • Fold in egg whites and mix until just combined.
  • Pour batter into ungreased 10-inch tube pan, and bake at 325ºF for 45-50 min. or until golden brown and top of cake springs back to touch.
  • Remove from oven and turn upside down to cool 1 hour. Remove from pan.
  • For frosting, beat together ingredients for 1 minutes, then spread over cake.


*Substitute your own gluten free flour blend (that includes xanthan gum)
Tried this recipe?Let us know how it was!
See also
Flourless Hazelnut Cream Cake


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