Sunday, August 29, 2010

Orange Chiffon Cake

This delicious and light chiffon cake recipe was given to me by my former cooking-buddy Sock Ching, thanks for sharing dear.



7 egg yolks
125g caster sugar
1/2 tsp cream of tartar


7 egg whites
125g caster sugar
1/2 tsp cream of tartar

6 tbsp cooking oil
1 tsp vanilla extract
200ml orange juice
zest of 1 large orange
155g self-raising flour

  • Preheat oven to 170 degrees C.
  • (A):  Beat egg yolks for 1 minute.   Gradually add sugar and cream of tartar and beat for about 5 minutes.  Then beat in vanilla extract and oil.  Then add orange juice and  orange zest.  Beat until well combined. 
  • Sift flour into  a mixing bowl.  Gradually whisk in the egg mixture in a slow and steady stream.
  • (B):  In another bowl, beat egg whites until frothy, then add cream of tartar and beat until soft peaks form.  Gradually add sugar and beat until stiff.  This will take about 10 minutes.
  • Fold the beaten egg whites into the flour/egg yolk mixture.  Fold until well combined.
  • Pour the batter into an ungreased tube cake pan and bake for about 45 - 50 minutes.
  • Once the cake is out from the oven, invert the pan onto a cooling rack. Do not remove the cake until it is completely cooled. 


  1. Hi,
    May I know if you have stated correctly to use self raising flour for the orange chiffon instead of cake flour? Not used self raising flour for my chiffons so far.

  2. Hi, I did use self-raising flour for this orange chiffon.

  3. Thanks for the reply. I will attempt it as it looks good.


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