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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.
Very fluffy. Second time making it. It’s nicer than the pandan cake.
Awesome, I love it, too! Please try more recipes and baking recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Very fluffy. Second time making it. It’s nicer than the pandan cake.
Thank you, Thankyou, thank you. It’s my most favourite cake to make ever. I like that I can interchange the flavours with anything that takes my fancy. Just follow the instructions. Don’t change the main ingredients and you will have the Most perfect, fluffiest chiffon cake every time. Thank you for sharing.
Thanks Jess for trying.
Hi Bee, if I do not have SRF and use cake flour instead, how much baking powder or baking soda should I be using? Thanks very much in advance
Sorry I am not sure please follow the recipe.
Hi Bee,
I made the orange chiffon cake. Its absolutely tasty! My only concern is that certain areas especially the lower part (after inverting the pan) is slightly wet. I followed the measurements exactly but donno why its wet. I checked with a skewer too and came out clean.
Should I reduce oil and orange juice by 50% ? Or substitite with cake flour?
Thank you!
Is it okay to omit cream of tartar from this recipe? May I know what does it do?
I not sure why, the end product I made tasted so eggsy..
And loss all the citrus taste.
Might chiffon cake rose and cracked on top, more like into quarters. It didn’t look anywhere like yours. Any reason? I baked at 170 all the way as you mentioned
Hi, the cake looks totally delish! Do you have a choc chiffon cake recipe to share as well? My kids love choc and would love a choc chiffon cake to devour!
I don’t have it sorry, but you can try my marble cake or butter cake. I am sure it will be amazing! https://rasamalaysia.com/marble-cake-recipe/
Hi Rasa Malaysia,
Your recipe and instructions are concise and easy to follow. I am new to baking and OMG, it turned out superb! All who had shared my cake loved it! This result is unimaginable. Many thanks for making baking so delightful!
Thanks for trying my orange chiffon cake recipe.
I just made your cake for the 2nd time after many years. But after baking it at 325 degrees F, it came out hardly cooked. I’m talking raw backer batter. So disappointing. What did I do wrong?
I meant it was raw uncooked cake batter. It remained in the oven more than 1 hour to boot.
Jack, with baking, you need to test doneness of the cake first before taking it out. If it’s not cooked through, just bake longer.
Been successful with your butter cake recipe.will try the orange chiffon cake.please it is confusing wether to grease or not to grease the baking pan.in some post you are advising to post the pan generously but in the baking procedure it says not to grease the pan.