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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.
Orange Chiffon Cake Ingredients
- Egg yolks
- Superfine sugar
- Salt
- Cooking oil
- Grated orange rind
- Orange juice
- Orange food coloring
- Self-raising flour
- Egg whites
- Cream of tartar
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
How To Make Orange Chiffon Cake
Step 1. 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.
Step 2. Add the grated orange rind, orange juice, and orange coloring, and mix well. Fold in the sifted flour until a batter forms.
Step 3. 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).
Step 4. 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.
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:
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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 coloring
- 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, 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.
I tried this recipe, and it turned out fabulous just like I remember it when I was younger. I’ve always wanted to learn how to make it because growing up as a kid we use to buy orange chiffon cake in the stores, and it was always a favorite to everyone in Hawaii. Now you don’t find it so much around. I’ve tried making it once before when a neighbor showed me how to do it, but it never turned out like hers. When I saw this recipe, I had to give it another try. To my surprise it turned out so awesome just like when we bought it at the store. My husband and I ate the whole thing by ourselves. It was light, fluffy, and spongy, and had the orange taste which we love. It is not too sweet but just right. It was perfect. Thank you Rasa for sharing your recipe!
Thanks Nadine! :)
My chiffon cake tube pan ungreased and it didn’t come out well like yours. It stuck to the pan.
You need to grease it generously.
But as mentioned in the recipe, it calls for an ungreased pan.
Helen, did you use a proper chiffon pan where the base comes off? No greasing is necessary and in fact, preferred. Use a spatula or thin kinfe and run it between the tin and the cake in three places: side of the pan, (at this point, separate the two parts of the tin), bottom of the pan and the centre core. Wella!
I baked this cake today. My 2nd try for chiffon cake. As I didn’t hv lemon juice or tartar cream, I substituted it with apple cider vinegar instead. I reduced the quantity of sugar by 30gms. However, it still turned out rather sweet for my taste bud. With all these tweaks, I m glad that cake turned out fluffy and moist. My hubby loves this cake and he has eaten half of it, all by himself.
Many thks for this recipe. I will replace orange juice with pandan juice in my next bake for a pandan chiffon cake instead. From a fellow Penangite.
Hi Celine thanks for trying my recipe!
Terrific recipe! This is the first chiffon cake I have ever made with such a lovely texture (this is my second try, my first cake – different recipe – came out dry and hard). Moist and delicious.
Thanks Lori for trying this orange chiffon cake.
Can I put fresh or can orange in the cake?
How would it work if I use a bundt mold? Do I let it cool upside down? Or flip it right way after its out of the oven?
Hi, just wondering if you have a plain/vanilla chiffon cake recipe?
Thanks,
Esther
what will be the effect if i add cream of tartar to the egg whites?
Hi I love chiffon cake but would like to turn this into chocolate flavor. How do I do it?
Hi. Thanks for sharing this recipe. I’ve always wanted to try this. Can I ask why there are two indications of the superfine sugar in the ingredients? One is for 50g and the other listing is 130g?
Am I supposed to have 180g total?
50g goes into egg yolk. 130g goes into egg whites