Orange Chiffon Cake

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Chiffon cakes are light and spongy due to the meringues which are egg whites beaten to a firm peak. As the cakes have a light and airy texture, they will shrink quite fast when out of the oven. To prevent further shrinkage, the pans must be cooled upside down immediately to maintain their height. Vegetable cooking oil is used instead of butter so that it is easier to beat air into the batter. The cakes are flavoured with orange zest and juice which gives a citrusy fragrance and lovely sweet and tangy flavour. If you ask me, this is by far better than the popular pandan chiffon cake.

This recipe makes 3 small cakes (15 cm) or 1 large cake (25 cm).

To learn how to bake light and airy orange chiffon cakes, please click on the image below to view my video tutorial. 

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YouTube link: https://youtu.be/w3rurNA66gM

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Orange Chiffon Cake

This recipe makes 3 small cakes (15 cm) or 1 large cake (25 cm)

Author: Shiokman Eddie
Ingredients
A Egg Yolk Mixture:
  • 8 egg yolks
  • 60 g caster sugar
  • 130 g cooking oil
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 30 g grated orange zest from 3 oranges
  • 120 g orange juice
  • 160 g sifted self raising flour or 160 g cake flour + 1 ½ tsp baking powder
B Meringue :
  • 8 egg whites
  • 120 g caster sugar
Instructions
Preparation
  1. Separate egg yolks from egg whites.
  2. Sift self raising flour (or cake flour plus baking powder).
  3. Grate orange zest and squeeze out the orange juice.
Egg Yolk Mixture
  1. Beat egg yolks, add caster sugar and continue beating until pale yellow.
  2. Add cooking oil and beat until mixture looks like mayonnaise.
  3. Add vanilla extract, salt and continue beating. Add orange zest and beat briefly. Add orange juice and beat until well mixed.
  4. Add half of the sifted self raising flour and beat gently at low speed (#1). Continue mixing in remaining flour..
Meringue
  1. In another mixing bowl, whisk egg whites until foamy.
  2. Add half of the caster sugar and continue whisking. Add remaining sugar and whisk until it reaches firm peaks.
Mixing Meringue Into Egg Yolk MIxture
  1. Add meringue to the egg mixture in 2 batches and fold gently.
Baking and Unmoulding
  1. Arrange three small (15 cm) chiffon baking pans on a tray and spoon the cake batter into the chiffon pans. Do not grease grease the pans.
  2. Tap the baking pans on the table firmly to release trapped air bubbles. Also run a skewer or chopstick through the batter to help release bubbles.
  3. Bake in a preheated oven at 170 C for 15 to 20 minutes.
  4. Rotate the pans and bake for another 20 minutes. Cover top with baking paper (if necessary) to prevent overheating.
  5. Remove pans from the oven and test by poking with a skewer. If it comes out clean then cake is done.
  6. Invert the pans immediately after and leave them to cool down.
  7. Unmould the cakes by running a thin spatula or bread knife round the sides to separate the cake from the pan.
  8. Invert the pan and press out the base.
  9. Run a thin spatula along the base to remove the cake.
Recipe Notes
  1. Place baking pans on a tray for ease in taking in and out of the oven.
  2. Place pans on the lowest rack in the oven.
  3. Cover top with baking paper (if necessary) to prevent overheating.
  4. Do not grease the pans.
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