This post may contain affiliate links. Please read my privacy policy.
Orange Chiffon Cake - Made with orange, eggs & flour. Orange chiffon cake is soft and tasty with orange flavor. Easy orange chiffon cake recipe.
Orange Chiffon Cake Recipe – Airy, light, cottony, and to-die-for orange sponge cake. You’ve got to make it!
Chiffon cake—much like angel cake in the US (but tastes better)—is one of the most popular cakes in Malaysia and Singapore.
Walk into any cake shops or supermarkets, you can always find various flavors of chiffon cake for sale.
Chiffon cake is prized for its very light, soft, and cottony texture.
Everyone loves it.
Believe it or not, I was quite a Orange chiffon cake baker when I was in high school.
During one of my high school years, I remember my eldest sister-in-law started baking chiffon cake at home.
She had learned how to bake chiffon cake from her co-worker and started testing out the recipe.
I loved pottering in the kitchen, watching the preparation and baking process.
She started teaching me her recipe.
I remember vividly she had to beat the egg whites until soft peaks formed, during which she would turn the container with the egg whites upside down to test the readiness.
She cautioned me that if the egg whites were runny, the cake would fail.
The foamy texture of the egg whites mesmerized me…I thought it was amazing that the egg whites defy gravity!
Soon after that, I started testing out her chiffon cake recipe, with great success.
While the most popular is pandan chiffon cake, I loved making orange chiffon cake.
My late aunt would always buy me oranges.
Once in a while, I would bake coffee chiffon cake and she would ask her friend from the coffee shop for some Nescafe coffee mix.
For a month or two, my favorite pass time was baking orange chiffon cake.
I loved the citrusy fragrance and the mild tangy flavor of orange chiffon cake.
As with many teenage obsessions, soon I found another hobby and I stopped baking.
Fast forward to many years later, the last chiffon cake I made was lemon chiffon cake.
If you asked me if I still remember my sister-in-law’s recipe, the answer is a clear no.
However, I am happy that my contributor CP Choong is sharing her Orange Chiffon Cake recipe with us, which brings back many memories of my high school days.
Frequently Asked Questions
This recipe is only 543 calories per serving.
What To Serve With Orange Chiffon Cake
For a delightful afternoon tea, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Orange Chiffon Cake
Ingredients
- 7 egg yolks
- 1/4 cup superfine sugar
- ¼ tsp salt
- 4 tablespoons cooking oil
- 2 tablespoons grated orange rind
- 4 tbsp orange juice
- few drops of orange colouring, I omitted
- 4 oz (125g) self-raising flour
- 7 egg whites
- ½ teaspoon cream of tartar, I substitute with 1 tsp lemon juice
- 2/3 cup superfine sugar
Instructions
- Preheat the oven to 170°C (325°F). Prepare a 9-inch (22 cm) tube pan, ungreased. To make the egg yolk batter, beat the egg yolks with sugar until pale, then add the salt and oil, mixing briefly until it resembles mayonnaise.
- Add the grated orange rind, orange juice, and orange coloring (which I omitted), and mix well. Fold in the sifted flour until a batter forms.
- To make the egg white foam, beat the egg whites and cream of tartar until the mixture forms soft peaks. Gradually add the sugar, beating at high speed until stiff peaks form. Gently fold the beaten egg white foam into the egg yolk batter in three batches until fully combined (do not overmix).
- Pour the batter into the ungreased 9-inch (22 cm) tube pan. Tap the pan a few times on the tabletop to remove any trapped air bubbles in the batter. Bake in the preheated oven at 170°C (325°F) for 50-60 minutes, or until cooked. (When lightly pressed, the cake will spring back.)
- Immediately upon removing the cake from the oven, invert the pan (turn it upside down) and place it on a bottle or flat surface so it is suspended above the counter. Let it cool completely before removing the cake from the pan.
- To remove the cake from the pan, run a thin-bladed knife or a palette knife around the sides of the pan and the center core to release the cake. Then, run the knife along the base of the pan to remove the cake.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How can you make the cake more orange tasting? What can I add more?
You can add more orange peel, or a bit of orange essence.
its look fluffy and beautiful. will try soon. thanks for the recipe and tips
Make a couple of times.. its excellent.. maybe just a tad sweet but everyone loves it..I m happy now that I cam bake chiffon ???❤?
Can I use all purpose flour instead of self rising flour?
Yes and add baking powder.
I want to make. Thanks for sharing this recipe.
Hi Bee,
Great cake! My mother in law requested an orange chiffon cake for her birthday! I have now made this cake 3 times and it’s always wonderful. But mine turns out considerably darker than yours. Am I over baking? Or is there a way to make it not so dark because your is way more beautiful. I used avocado oil as my oil.
I don’t know why it’s darker, maybe over baking. Not sure about avocado oil.