Recipe by Brynie Greisman

Orange Chiffon Crunch Cake

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Parve Parve
Medium Medium
15 Servings
1 Hour, 30 Minutes

I wanted a cake with delicate citrus flavor that was light and elegant, and had character to it, and I wanted to feel good about serving it to my family and guests for kiddush and in the succah, so I created one. I’ve made it countless times and tweaked it further, and so I present you with the perfect cake!



  • 6 eggs, separated

  • 1/2 teaspoon cream of tartar

  • 2 cups flour

  • 1 cup sugar

  • 3/4 teaspoon salt

  • 1/2 teaspoon Gefen Baking Soda

  • 1/3 cup oil

  • 3/4 cup orange juice, preferably fresh

  • 1 teaspoon orange brandy (I use 777)

  • 2 teaspoons grated orange zest


  • 1/2 cup cookie or biscuit crumbs

  • 1/3 cup light brown sugar

  • 1/4 cup blanched almond chips

  • 2 tablespoons oil


  • 1 cup confectioner’s sugar

  • 1 teaspoon oil

  • 1 tablespoon + 1 teaspoon orange juice

  • 1 tablespoon orange brandy


For the Cake


Preheat oven to 350 degrees Fahrenheit. Beat egg whites and cream of tartar on high speed until stiff peaks form. Set aside. Whisk together flour, sugar, salt, and baking soda in a bowl and set aside.


In a mixing bowl, beat egg yolks until light and lemon colored. Add oil until incorporated. Add juice and brandy alternately with the flour mixture. Add orange zest. Fold in beaten egg whites.


Gently spoon batter into a tube pan sprayed lightly with cooking spray. Cut through the batter with a knife to remove air pockets. Mix together the crunch ingredients in a small bowl and sprinkle over top of cake.


Bake for 45–50 minutes, or until cake tests done. Remove from oven and cool completely. Carefully run a knife around sides and center of tube pan. Place a plate on top of pan and invert cake on it. Gently flip over onto serving plate. (Don’t fret if some of the crunch falls off — just put it back as nicely as you can! The glaze covers any imperfections!)

For the Glaze


Combine all ingredients in a small bowl. Add more liquid or confectioner’s sugar if necessary to achieve desired consistency. Drizzle over top of cake.


This cake freezes well, with or without the glaze. It also comes out light and fluffy with whole-wheat pastry flour.
Orange Chiffon Crunch Cake

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