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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 this lemon chiffon cake I posted many years ago.
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.
How Many Calories per Serving?
This recipe is only 537 calories per serving.
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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 oven to 170°C (325°F). Prepare a 9-in (22 cm) tube pan, ungreased.
- To make egg yolk batter, beat egg yolks with sugar till pale, then add in salt and oil, mix briefly till looks like mayonnaise.
- Add in grated orange rind, orange juice and orange colouring (I omitted) and mix well. Fold in sieved flour until forms batter.
- To make egg white foam, beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until stiff peaks form.
- Gently fold beaten egg white foam into egg yolk batter in 3 batches until fully combined. (Do not overmix)
- Pour batter into ungreased 9-in (22 cm) tube pan. Tap the pan a few times on table top to get rid of any trapped air bubbles in the batter.
- Bake in 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 upside down) and place on a bottle or flat surface so it is suspended over the counter. Let cool completely before removing the cake from pan.
- To remove cake from pan, run a thin bladed knife or a palette knife around the side of the pan and center core, release the cake and run the knife along the base of the pan to remove cake.
Notes
Nutrition
made this today. Perfect recipe. What a tall cake. Not too sweet.
Awesome.
Can i replace orange juice with lemon juice to make it lemon chiffon cake? Will this work?
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/
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.