Orange Chiffon Cake | Christine's Recipes: Easy Chinese Recipes | Delicious Recipes

Orange Chiffon Cake

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Orange Chiffon Cake01

Oranges are my family’s staples. Chiffon cakes are my favourite snacks. Both of them come together to make a delightful dessert for my family.

To make chiffon cakes successfully, it’s not that difficult than I thought. All I need is to make sure the egg whites are properly beaten and folded in well into the batter. I’m particularly fond of its light-as-cotton texture. The chiffon cake is not too sweet, yet very fragrant and delicious. When it comes to making an orange cake, as fresh orange juice is to be added, it’s a good idea to taste the orange you’re going to use first and feel how sweet it is, as the sweetness of every orange is quite different. Then adjust the sugar yielded in the recipe accordingly. You might want to produce every cake with the same sweetness level every time. I recommend to use fresh orange juice with no sugar added, from supermarkets instead.

Orange Chiffon Cake Recipe (Printable recipe)

Prep time:
Cook time:
Yield: One 20cm / 8 inch round removable based angle cake mould, not greased.

Orange Chiffon Cake02

Ingredients of batter:
  • 100 gm cake flour
  • 1 tsp baking powder
  • ⅛ tsp salt
  • 5 egg yolks
  • 30 gm caster sugar
  • 100 ml fresh orange juice, room temperature
  • 80 ml oil
  • 1 tsp orange zest (only grate the orange part)
  • orange segments, for serving, optional
  • vanilla ice cream, for serving, optional
Ingredients of egg whites:
  • 5 egg whites
  • ⅓ tsp cream of tartar
  • 60 gm caster sugar
Orange Chiffon Cake Procedures01

Orange Chiffon Cake Procedures02

  1. Preheat oven to 180C / 350F.
  2. Sift the cake flour, baking powder and salt together and combine well. Set aside.
  3. In a large mixing bow, combine the egg yolks and sugar. Stir in the oil, orange juice and orange zest. Add the flour mixture in 3 batches.
  4. Use a large clean mixing bowl, without any trace of oil or water, beat the egg whites with an electric mixer until bubbles form. Add the cream of tartar and mix well. Add the 60 grams of sugar in 3 batches, about one-third at a time, and beat well between additions. Continue to beat until stiff peaks form. (Note: please refer to this video “How To Beat Egg Whites”.)
  5. With a spatula, fold-in the beaten egg whites into the batter in 3 batches. (Note: please refer to this video "How To Fold-in Egg Whites.) Pour the mixture into the cake pan and bake in the preheated oven for 15 mins. Reduce heat to 160C / 320F. Continue to bake for 20 to 25 mins, or until cooked through. A needle comes out clean when inserted in the middle.
  6. Remove the cake from the oven. Invert the pan immediately on a wire rack. Let it cool completely. Garnish with orange segments and ice-cream if desired
Orange Chiffon Cake03

  • Remember to taste your oranges and feel how sweet they are before making this cake. Adjust the amount of sugar accordingly.
  • You can use fresh orange juice with no sugar added from supermarkets instead in order to control the sweetness of your cakes about the same every time.


  1. hi, my angle cake mold is 10 in.
    how to add in measurements for each ingredients?

    1. Hi Jj,

      Just multiply all ingredients by 1.5

  2. Chiffon is always a favourite! Yours looks tender, soft and airy!

  3. Hi Christine, I wanted to try this chiffon cake because I don't have not non stick mould so thinking to get one, but in NZ I only can find the one with size 23cm, so how to add in the measurements for each ingredients for 9 inches (23cm) cake tin? as I know you said multiply by 1.5 would you mind to give the example? as I'm new in baking so not really get it, thanks in advance.

    1. Hi Wen,
      Multiply all ingredients by 1.5 For example,
      originally the recipe yields 100 gm cake flour, then you use 150 gm
      1 tsp baking powder increase to 1.5 tsp

      All other ingredients are increased 1.5 times.

    2. Hi Christine, thanks so much for your info. one more thing about the cake flour, I have searched in Asian supermarket and I found one that's from Vietnam, it written done in Vietnamese Banh Bot Loc (it said in English mixed flour for the finest cake flour)and I use google translate Banh mean Cake and Bot mean Flour, but I still wanted to make sure I got the right one. May I know which Brand that you use? and possibility to post a photo of the package? I have bought the Vietnamese one and open the package it's kind of look like a corn flour type of flour, is it same as yours? please advise. again thank you so much


    3. Hi Wen,

      I haven't used your mentioned flour. If it's mixed with other flour, it's not suitable for making this cake. What you need is pure flour with low protein content, about 7% to 9% that is called cake flour. Check the ingredient labels of the packaging.
      Or you might simply use 80gm of plain flour and 20gm of corn flour to substitute the 100 gm of cake flour.

    4. Hi Christine, I managed to get the cake flour as well as the aluminium tube pan and have tried making this orange chiffon cake and it turned out beautiful and taste absolutely soft and nice. thank you so much for all the instructions you provided, just have one question about the aluminium tube pan, I think when I washed it I have scratched some areas of the pan, is not that bad but I can see clearly the scratches, just wondering if this will affect the result of cake to be rise properly when I'm doing my next chiffon cake? because I never use aluminium type of baking tin. thanks in advance.


    5. Hi Wen,

      Hi Wen,
      A few scratches won't affect the end result of your cake next time.

      Just a little reminder. Just soak the whole cake pan in your sink overnight, you can easily clean your pan with a soft sponge.

  4. Hi Christine, We tried making your cake and it turned out very soft but as soon as we inverted it onto the rack it sank. It didn't look as airy as yours. Do you have any suggestions?

    1. It could be many causes, like the egg whites are not beaten properly, or the air inside was knocked out, or the batter wasn't incorporated well...
      I've put up some tutorial videos on youtube, how to beat and fold-in egg whites. Please check the links on the sidebar on this blog. These are the basic steps to make a chiffon cake successfully.

    2. Thanks Christine, We will check the links. The only pan we had was non-stick. We haven't been able to find an aluminium one yet. Could that have affected it?

    3. Hi Sharon,
      Chiffon cake tends to shrink once it's cooled down. If not using a non-stick pan, it'd help it climb higher and not easily collapse.
      You may try ebay. There are a lots of aluminium chiffon cake pans for sale.

  5. Thanks for sharing this Christine. May I ask if is it OK to substitute with the bottle orange juice instead of fresh juice? If yes should I reduce the sugar?

    1. Sure, it's ok to use bottled orange juice. Please beware that some brands might have higher sugar contents. So adjust the amount of sugar accordingly.