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Orange Chiffon Cake

by · 49 comments
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.

Orange Chiffon Cake01

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.

Orange Chiffon Cake03

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

Method:
  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

Notes:
  • 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.
  • For making 10-inch cake
    Ingredients of batter:
    150 gm cake flour
    1½ tsp baking powder
    ¼ tsp salt
    8 egg yolks
    45 gm caster sugar
    150 ml fresh orange juice, room temperature
    120 ml oil
    1½ tsp orange zest (only grate the orange part)
    orange segments, for serving, optional
    vanilla ice cream, for serving, optional

    Ingredients of egg whites:
    8 egg whites
    ½ tsp cream of tartar
    90 gm caster sugar

49 comments :

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

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

    ReplyDelete
  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.
    regards
    Wen

    ReplyDelete
    Replies
    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.

      Delete
    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

      Regards
      Wen

      Delete
    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.

      Delete
    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.

      Regards
      Wen

      Delete
    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.


      Delete
  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?

    ReplyDelete
    Replies
    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.

      Delete
    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?

      Delete
    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.

      Delete
  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?

    ReplyDelete
    Replies
    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.

      Delete
  6. I have a 18cm chiffon cake mould., will it be too small?
    You mentioned that we can substitute cake flour with 80g plain flour + 20g corn flour. Is the corn flour same same corn starch?

    Thanks

    ReplyDelete
    Replies
    1. You can use corn starch for making this cake although both of them are not exactly the same.

      Delete
  7. Hi Christine i only hv eggs weighing 74g to 77g,should I use 4 instead of 5
    Thanks

    ReplyDelete
    Replies
    1. Is it with shell or not?
      It won't hurt too much if you keep using 5 as you need enough egg whites to produce airy texture.

      Delete
  8. Hi Christine, thanks for your reply today i bought some smaller eggs with shell weighing 66g each. I used 5eggs, and i ran out of vake flour, so i use 80g plain flour 20g corn flour. Wow! the cake turned super soft and fluffy. I am very happy with the result. Appreciate your sharing. Thank you. Will try out your sponge cake recipe soon.

    ReplyDelete
  9. Hi christine,
    I have tried your recipe and it turned out really great,soft and fluffy..
    Thank you for sharing

    ReplyDelete
  10. Dear Christine, I am a newbie to chiffon cake. Would appreciate it if you could post the recipe for orange chiffon cake for 10" mould. I am confused by how many eggs yolk and white I should use in this size. I notice that your reply to both 9" and 10" mould also use the same amount of ingredients, i.e. 1.5 times more. Please help. Thanks/AC

    ReplyDelete
    Replies
    1. Hi,
      For making 10-inch cake
      Ingredients of batter:
      150 gm cake flour
      1½ tsp baking powder
      ¼ tsp salt
      8 egg yolks
      45 gm caster sugar
      150 ml fresh orange juice, room temperature
      120 ml oil
      1½ tsp orange zest (only grate the orange part)
      orange segments, for serving, optional
      vanilla ice cream, for serving, optional

      Ingredients of egg whites:
      8 egg whites
      ½ tsp cream of tartar
      90 gm caster sugar

      Delete
  11. Hi Christine, do you take the cake out of its mould immediately or allow it to cool in the pan then wait for it to "fall" gently onto the rack? My cake deflated when it cooled down. I left it in the pan to cool down.

    ReplyDelete
    Replies
    1. I took the cake out from the oven immediately and inverted the pan (i.e. turn it upside down) and let it cool down completely.
      You don't need to grease the chiffon pan. Thus, the cake won't fall out.

      Delete
  12. This recipe is super good! My first time making chiffon cake and it was super fluffy and yummy thanks for the great recipe!

    ReplyDelete
  13. Hi Christine, I already read how to adapt to 23cm and 25 cm cake mold.. How to adapt to my 18 cm mould cake? Could you please help me with this. Thank you

    ReplyDelete
    Replies
    1. Hi Wulan,
      Simply decrease all the ingredients by 0.7

      Delete
  14. Thank you so much for sharing this recipe. I've tried countless time on making chiffon cake and I'm disappointed by the outcome. I've tried your recipe and I finally succeed and the chiffon is so soft and spongy! My family loved it!

    ReplyDelete
  15. Can the orange juice be switched out with lime juice or lemon juice?

    ReplyDelete
    Replies
    1. It can't be swapped with the same amount, as lime or lemon juice is way sourer than orange juice.
      I've got a lemon chiffon cake recipe on this blog. You can search and take a look at it.

      Delete
  16. Hi Christine,

    What can i subsitute for cream of tartar?

    Thank you.
    Anne

    ReplyDelete
    Replies
    1. Hi Anne,

      Cream of tartar is the best to stabilize the whisked egg whites.

      If it's not handy to you, you might use 1 teaspoon freshly squeezed lemon juice or 1 teaspoon distilled white vinegar instead.

      Delete
  17. Christine, thank you very much for your response.
    Anne

    ReplyDelete
    Replies
    1. Hi Christine!

      This is definitely one of the best orange chiffon cake that i have come across. The cake is soft, fluffy and moist. Love it.

      Would you any recipe for Pandan chiffon?

      Cheers,
      Grace
      Singapore

      Delete
  18. Hi Grace,
    Great to know that you tried and loved this recipe.
    Yeah, got a pandan chiffon cake recipe here.

    Happy baking!


    ReplyDelete
  19. Hi Christine
    Haven't tried it yet..but it sounds amazing!
    Do you have a orange icing recipe I can spread over it once its cooled?
    Thanks Li

    ReplyDelete
  20. Hi Li,
    I don't have any orange icing recipe on my my blog yet.

    ReplyDelete
  21. Hi Christine,
    This is my favourite orange chiffon cake. I have tried a few recipes but yours is soft and moist. Thanks for sharing.

    ReplyDelete
  22. Hi Christine,

    I stumbled upon your recipe when I was looking for recipe of orange chiffon cake on Google. Just wanted to say that this recipe is really great as my cake turned out really soft and fluffy. I even added some chia seeds to the batter and the combination was good.

    Cheers,
    Chia

    ReplyDelete
  23. Hi Patricia,
    Thanks for trying my recipe and loving it. Happy baking!

    ReplyDelete
  24. Hi Chia,
    Good to know that you loved this recipe. I love chia seeds too. Clever tweak.

    ReplyDelete
  25. Hi Christine. Thanks for sharing the recipe. I’m really excited to try making it! I can’t find cake flour here and I’m wondering whether I can substitute with self-raising flour? Also, my cake moulds are small so I’m wondering if I use smaller cake moulds, would the baking time required be shorter?

    ReplyDelete
  26. It's better to keep using cake flour. If you can't find any, you can use 120 grams of plain flour and 30 grams of corn flour instead.
    The baking time will vary if using smaller cake tin.

    ReplyDelete