Description

This festive Halloween orange chiffon cake features a bright citrus flavor, pillowy crumb, and a glossy orange glaze. It’s a lighter, showstopping dessert perfect for parties and family gatherings, bringing sunshine to chilly autumn days.

Ingredients

Scale

6 large eggs, separated, room temperature
1 cup granulated sugar, divided (3/4 cup for batter, 1/4 cup for egg whites)
1 1/2 cups all-purpose flour, sifted
1/2 cup fresh orange juice (about 2 navel oranges)
Zest from 2 oranges
1/3 cup vegetable oil (or avocado oil)
2 teaspoons vanilla extract
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
For the glaze:
1 1/4 cups powdered sugar, sifted
2–3 tablespoons fresh orange juice
Orange food coloring gel (optional)
Halloween sprinkles or colored sugar (optional)

Instructions

Preheat oven to 325°F (160°C). Do not grease your tube pan.
Separate 6 large eggs; place yolks in one bowl, whites in another.
Sift together flour, 3/4 cup sugar, baking powder, and salt in a large mixing bowl.
In a separate bowl, whisk egg yolks, orange juice, orange zest, vegetable oil, and vanilla extract until smooth.
Pour wet ingredients into dry ingredients and whisk until just combined.
Add cream of tartar to egg whites. Beat with electric mixer until frothy, then gradually add 1/4 cup sugar. Continue beating until stiff, glossy peaks form.
Gently fold one-third of whipped egg whites into batter to lighten, then fold in remaining whites until batter is pale and fluffy.
Pour batter into ungreased tube pan. Smooth top and tap pan lightly to release air bubbles.
Bake for 50-55 minutes, until golden and cake springs back when lightly pressed. Toothpick should come out clean.
Invert pan onto cooling rack and let cake cool completely (about 45 minutes).
Run a thin knife around edges and center tube to release cake. Lift out gently.
For glaze: Whisk powdered sugar with 2-3 tablespoons orange juice until smooth and pourable. Add orange food coloring gel if desired.
Drizzle glaze over cooled cake. Decorate with Halloween sprinkles or colored sugar. Let glaze set for 15 minutes before serving.

Notes

For gluten-free, substitute 1:1 gluten-free baking flour. Vegan option: use aquafaba for egg whites and vegan egg replacer for yolks. Do not grease the pan; chiffon cakes need to cling to rise. Sift flour and sugar for best texture. Use fresh oranges for maximum flavor. Cake can be baked a day ahead and glazed before serving. Store leftovers wrapped in the fridge up to 4 days or freeze slices for up to 2 months.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12th of cake)
Calories: 210
Sugar: 22
Sodium: 160
Fat: 7
Saturated Fat: 1
Carbohydrates: 33
Fiber: 1
Protein: 4

Keywords: Halloween cake, orange chiffon cake, festive dessert, citrus cake, party cake, easy Halloween recipe, dairy-free cake, nut-free cake, autumn baking