Martha Stewart Chiffon Cake

This Martha Stewart chiffon cake is a light and airy recipe, which is made with fresh orange juice and egg whites. It’s a classic, foolproof recipe, ready in about 1 hour and 10 minutes.

Martha Stewart Chiffon Cake Ingredients

• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups sugar, divided
• 1/2 cup neutral-tasting oil (such as safflower)
• 6 large eggs, separated
• 2 tablespoons finely grated orange zest
• 1/2 cup fresh orange juice (from 2–3 navel or Valencia oranges)
• 1/4 cup cold water
• 1/4 teaspoon cream of tartar
• Whipped cream, for serving
• Candied Orange Zest, for serving (optional)

How To Make Martha Stewart Chiffon Cake

1. Prep the oven and dry ingredients: Preheat oven to 325°F. In a large bowl, whisk together the flour, baking powder, salt, and 1 cup of the sugar.
2. Add oil, yolks, and orange: Make a well in the center and add the oil, egg yolks, orange zest, orange juice, and cold water. Whisk until smooth.
3. Beat egg whites: With an electric mixer, beat the egg whites and cream of tartar on medium-high until soft peaks form. Slowly add the remaining 1/2 cup sugar, 1 tablespoon at a time, and continue whisking until stiff peaks form.
4. Fold the mixtures: Gently fold half of the whipped egg whites into the batter. Fold in the remaining half just until combined—avoid overmixing.
5. Bake the cake: Pour the batter into a 10-inch footed angel food cake pan with a removable bottom. Bake 55–60 minutes, or until a tester inserted into the center comes out clean.
6. Cool the cake: Remove from the oven and invert the pan onto a baking sheet. Allow the cake to cool completely. Run a knife around the edges to release.
7. Serve: Slice and serve with whipped cream and candied orange zest, if desired.

Recipe Tips

• How to keep chiffon cake light: Fold the egg whites gently to maintain maximum volume.
• Can I use lemon instead of orange? Yes—substitute lemon zest and lemon juice for a citrus variation.
• Why did my chiffon cake collapse? It may not have baked long enough or the egg whites were underbeaten.
• Can I use a regular cake pan? A tube/angel food pan is strongly recommended for proper rise.

What To Serve With Chiffon Cake

This airy cake pairs perfectly with:

• Fresh whipped cream
• Candied citrus zest
• Fresh berries
• A drizzle of citrus glaze

How To Store Chiffon Cake

Room Temperature: Store covered for up to 3 days.

Refrigerate: Refrigerate slices for up to 5 days.

Freeze: Wrap slices tightly and freeze for up to 2 months.

Chiffon Cake Nutrition Facts

• Calories: 240
• Fat: 8g
• Carbohydrates: 37g
• Protein: 5g
• Sugar: 23g
• Fiber: 0g
• Sodium: 140mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Why is chiffon cake so fluffy?
The whipped egg whites give the cake its signature airy texture.

Can I frost chiffon cake?
Yes—whipped cream or light citrus glaze works well.

Why did my cake stick to the pan?
Chiffon cakes must not be baked in greased pans—the batter needs to cling to the sides to rise.

Can I make chiffon cake ahead of time?
Yes—it actually slices better the next day.

Try More Recipes:

• Martha Stewart Cherry Streusel Coffee Cake
• Martha Stewart Cherry Coffee Cake
• Martha Stewart Cherry Cake