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Orange Chiffon Cake
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This is 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 the 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 stand 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.
>> MORE CAKE RECIPES:
How Does This Orange Chiffon Cake Taste Like?
This is a soft, fluffy and moist chiffon cake. As the texture of the cake is quite soft, 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.
For the taste, my family and I enjoyed the refreshing, fruity taste! Remember to 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.
Orange Chiffon Cake
- Prep Time: 30 Mins
- Cook Time: 25 Mins
- Total Time: 55 minutes
- Yield: One 17-cm Chiffon Cake 1x
Description
This is a refreshing, fruity orange chiffon cake. Soft and fluffy in texture, you will fall in love with this light but moist cake!
Ingredients
Units
Scale
- 3 egg yolks
- 30g oil
- 45g orange juice
- 1 orange, zested
- 52g top flour, sifted
- 3 egg whites
- 45g caster sugar
Instructions
- Preheat oven to 180C.
- In a mixing bowl, whisk together the egg yolks and oil till combined.
- Add in the orange juice and whisk well.
- Add in the top flour and orange zest. Whisk till there is no large lump of flour left. Take note to not over-mix.
- In the mixing bowl of your stand mixer, whisk the egg whites on high speed till frothy.
- Add caster sugar in 3 batches and continue to whisk egg whites to firm peak (peak holds a short and tight hook).
- Take 1/3 of meringue and add into egg yolk batter. Using your whisk, incorporate the meringue in a cutting motion, while rotating the mixing bowl.
- Add in another 1/3 of meringue. Now using your silicon spatula, fold in the meringue gently but swiftly.
- Pour egg yolk batter back into remaining meringue and fold*.
- Pour cake batter into 17-cm chiffon tube pan from a height. Using a skewer or chopstick, draw circles in the batter gently. Tap chiffon pan a few times on counter top.
- Bake in preheated oven at 180C for 25 – 27 mins, on the 2nd lowest rack, or until skewer inserted in the centre of cake comes out clean.
- Once out of oven, tap chiffon pan on counter top and invert immediately. Place chiffon tube over a wine bottle, or on an inverted mug. Unmold only when cake has cooled completely (usually about 1-2hours time).
Notes
- If you are beginner to chiffon, you might not want to fold the batter in the mixing bowl of your stand mixer, as it is more difficult to do that in a narrow bowl. You can scoop out remaining 1/3 of the meringue into another (wider) mixing bowl to mix with the egg yolk batter.
- Chiffon cakes depend a lot on your oven’s temperature and “temperament”. You will need to understand your oven to have successful chiffon cakes. I will also recommend an oven thermometer for a more accurate temperature while baking.
- Category: Cake
- Method: Bake
Keywords: Orange Chiffon Cake
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