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A refreshing, fruity orange chiffon cake. Soft and fluffy in texture, you will fall in love with this light but moist cake!
Making chiffon cakes at home can be intimidating. I find that I would need to “practice” making chiffon cakes every few months so that I do not lose the skill! How about you? Do you make chiffon cakes often?
What Ingredients Do I Need For This Orange Chiffon Cake?
We will need just 5 ingredients for this chiffon cake!
- Eggs: We will be separating the eggs into yolks and egg whites for this recipe. Use medium or large sized eggs (55 – 60g).
- Oil: Any type of neutral tasting cooking oil can be used. I am using rice bran oil.
- Fresh Orange: I have used 1 medium sized Sunkist navel orange for the juice and zest. Use a good micro-plane for zesting!
- Top Flour
- Caster Sugar: Use the finer caster sugar for baking, not the coarser type.
How To Make This Chiffon Cake?
Firstly, we will be mixing the egg yolks with oil, orange juice, sifted top flour and orange zest in a mixing bowl.
When that is done, we will whip up the meringue (egg whites with caster sugar). I will recommend you to do this using a stand mixer if you have one, as I find that stand mixer produces a more stable meringue that does not break down easily.
To whip up the meringue, beat the egg whites at high speed till frothy (large bubbles). Add caster sugar in 3 batches. Whip to firm peaks – ie. the peak has a short and tight hook, and can hold up on its own relatively well.
Then, we will incorporate the meringue into the egg yolk batter. Just be careful when you are mixing the batter together. Do not over-mix, to prevent deflating the meringue.
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How Does This Orange Chiffon Cake Taste Like?
The texture of the cake is quite soft, so there may be a little “waist” along the sides of the chiffon cake. However, the sides of the cake should not be caving in badly.
As for the taste, my family and I enjoyed the refreshing fruity taste! Remember to also use the orange zest, as it enhances the orange scent in this chiffon cake.
How To Store The Chiffon Cake
You can store the chiffon cake in an airtight container for 2-3 days in normal room temperature.