Orange Chiffon Cake

Yield: 2 X 15cm diameter chiffon tube pan


(White team)

  • 5 egg whites
  • 65g fine sugar
  • 1/4 teaspoon cream of tartar

(Yellow team)

  • 5 egg yolks
  • 50g fine sugar
  • 1/4 teaspoon salt
  • 79g cake flour
  • 1 teaspoon baking powder
  • 1 tbsp grated orange zest
  • 1/2 teaspoon orange extract
  • 43ml vegetable oil (I use sunflower oil)
  • 43ml freshly squeezed orange juice


Preheat oven at 180°c. Ensure oven racks are placed at top most and bottom most. 

Ensuring mixing bowl is dry and clean, add egg whites. Mix at medium-low until foamy/bubbly. Add cream of tartar and mix at medium speed for 10 seconds. Gradually add in sugar while mixing at medium-high speed. Stiff peak will make it difficult to be folded into the cake mixture hence ensure to beat ONLY until almost stiff. Time taken for using kitchen aid should be 2.5 minutes for 5 egg whites.

Transfer meringue into another clean big bowl and set aside. 

Add egg yolks and sugar and beat at level 6 for 5 minutes. Mixture yielded should have tripled in volume and is light and creamy. 

While egg yolk is mixing, in a medium bowl, mix and hand whisk together vegetable oil, orange juice, zest and extract. Also, measure out flour, salt and baking powder together in a bowl. 

Add orange juice mixture into egg yolk mixture GRADUALLY while still whisking. 

Once well mixed, sift in flour mixture. Whisk at level 1 for first few seconds then turn up to level 4 until combined- 30 seconds tops. 

Add one-third of meringue into yellow team and using spatula, mix it until you have a light yellow batter which is easy to fold.

Add in the remaining two-third meringue and fold in QUICKLY BUT GENTLY until there is no more white specks. 

Give the mixing bowl a good handful hard knocks against table top to get the big bubbles out. Then very gradually, pour in batter into the two cake tins. Then, against, give the tins several hard knocks against table top while using chop sticks to stir the batter in between to push out the bubbles. Also, using chopstick, smoothen top surface.

Bake for 35 minutes. At 20 minutes interval or when top is cracking, cover top shelf of oven with another baking tray

This entry was published on August 14, 2016 at 9:18 am and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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