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Orange Chiffon Cake Recipe

Orange Chiffon Cake
How To Make Orange Chiffon Cake

About Orange Chiffon Cake Recipe: A sweet and sour cake with the decadence of vanilla and tangy orange zest combined with creamy tartar, this orange chiffon cake is a must-try!

  • Total Cook Time2 hrs 40 mins
  • Prep Time1 hr 15 mins
  • Cook Time1 hr 25 mins
  • Recipe Servings2
  • Medium

Ingredients of Orange Chiffon Cake

  • 3 + 1 additional egg white Large eggs
  • 115 gms sifted flour
  • 100 gms superfine white sugar
  • 1/2 tbsp baking powder
  • 1/4 tsp salt
  • 1 tbsp orange zest, grated
  • 65 ml refined oil
  • 65 ml orange juice
  • 1 tsp pure vanilla extract
  • 1 tsp orange extract
  • 1/4 tsp cream of tartar (optional)

How to Make Orange Chiffon Cake

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Separate the eggs while and yolks. Place the egg yolks in one bowl and the whites (along with the extra egg white) in another bowl.
Preheat the oven to 170 degrees C and have a 9 inch (25 cm) cake pan ready.
Sieve, baking powder, flour and salt together.
In the bowl of your electric mixer, beat egg yolks and sugar. Then gradually add oil. And orange juice and orange zest.
Add sifted flour. Beat until combined. Scrape down the sides of the bowl as needed.
In a separate bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form.
With a help of large rubber spatula or wire whisk, gently fold the egg whites into the batter just until blended (be careful not to deflate the batter).
Pour the batter into the pan and bake for about 55 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
Let the cake cool completely before removing from pan (about 1 - 1 1/2 hours).
To remove the cake from the pan, run a long metal spatula and Invert onto a greased wire rack. Dust the top with confectioners sugar (powdered or icing). Serve with whipped cream (or ice cream) and fresh fruit.
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