Orange chiffon cake

Orange chiffon cake


  • Zest of two oranges
  • 130g fresh orange juice
  • 6 egg yolks
  • 70g caster sugar
  • 95g corn oil
  • 1/4 teaspoon salt
  • 155g plain flour
  • 1&1/2 teaspoon baking powder
  • 7 egg whites
  • 70g caster sugar
  • 3/4 teaspoon cream of tartar


  1. Sift flour, salt and baking powder, set aside.
  2. Place egg yolk and 70g of sugar in a bowl and whisk, whisk till you get to the ribbon stage.
  3. Add the oil and whisk till your batter looks like thin mayonnaise.
  4. Add the sifted flour mixture to the batter and gently whisk until it has all combined.
  5. You should have a thick batter with air bubbles. Set aside and move onto the next stage.
  6. In a stand mixer, whisk egg white till foamy and add the cream of tartar.
  7. When the whites reached soft peak add remaining 70g sugar gradually till stiff peaks.
  8. Fold in 1/3 of the meringue into the yolk batter till it all combines.
  9. Continue adding 1/3 of the meringue until you have combined all mixture together.
  10. Once you have mix all the meringue in and no streaks are visible, your batter should look like thick and very fluffy.
  11. Carefully pour in the batter to your tube pan.
  12. Bake in a preheated oven at 180 degrees C for 1 hour.
  13. If the chiffon cake is browning too fast then cover it with some foil.
  14. After an hour, check with a skewer too see if it's baked through.
  15. Turn it upside down immediately to cool.
  16. Once cool down completely, about an hour. Release it out from the pan.



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