Orange Chiffon Cake


These past two weeks, I have been baking chiffon cakes whenever I have the time, energy and ingredients. Therefore, this will probably be the last chiffon cake that I would be baking in the next few weeks. I have been depleting my mum’s supply of eggs so quickly (20 eggs in less than 2 weeks!) that I feel so embarrassed that she has no eggs to cook when she wants to. Luckily, both my parents are very supportive of me baking. They not only encouraged me, they also bought eggs more frequently to ensure that I have enough to bake! To show my appreciation (and to use up some oranges before they spoil), I baked this orange chiffon cake specially for them:

Recipe with Pictures

Makes one chiffon cake (20 cm chiffon tin)

Ingredient list:

For the Egg Yolk Batter:

  • 100ml of orange juice (I used freshly squeezed oranges and added some of its pulp and zest too)
  • 80g of egg yolks (about 5 eggs, weighing about 65g each)
  • 30g of caster sugar
  • 115g of cake flour
  • 1 tsp of baking powder
  • 60ml of vegetable oil (I used canola oil)

For the Meringue:

  • 210g of egg whites (about 5 eggs, weighing about 65g each)
  • 80g of caster sugar
Orange Chiffon Cake - Ingredients needed
Ingredients needed

My Oven Settings:

150°C; top and bottom heat; about 45 minutes (Next time, I would reduce the heat to 140°C and bake for around 3 minutes more).
(Settings would differ from oven to oven. Please experiment with yours!)

Steps:

1. Measure the required amount of egg yolks in a mixing bowl and add in sugar. Using a whisk or a spatula, stir continuously until all the sugar has dissolved and the mixture becomes lighter in colour.

Orange Chiffon Cake - egg and sugar

2. Add 1/3 of the orange juice into the egg yolk batter. Then sift in 1/3 of the flour and all the baking powder. Mix well.

Orange Chiffon Cake - add orange juice

3. Repeat Step 2 till all the orange juice and flour have been added and mixed well. Ensure that there are no pockets of flour in the batter.

Orange Chiffon Cake - add flour

4. Stir in oil then set aside.

Orange Chiffon Cake - add oil

5. Beat the egg whites until they foam and add in sugar slowly. Continue beating the egg whites till stiff peak.

Orange Chiffon Cake - meringue

6. Using a whisk, beat 1/3 of the meringue into the egg yolk batter to lighten it (the batter).

Orange Chiffon Cake - beat meringue

7. Fold the remaining meringue into the egg yolk batter in two batches till well combined.

Orange Chiffon Cake - fold meringue

8. Pour into a ungreased chiffon pan when done and drop the pan two to three times from about 10 cm high to remove any large air pockets.

Orange Chiffon Cake - before baking 2

9. Bake in a preheated oven at the settings mentioned above or until a toothpick inserted into it comes out clean.

Orange Chiffon Cake - in the oven

10. When your cake is done, remove it from the oven and invert it immediately until it cools.

Orange Chiffon Cake - inverting cake

11. Unmold the cake from the pan.

Recipe Only

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Makes one chiffon cake (20 cm chiffon tin)

Ingredient list:

For the Egg Yolk Batter:

  • 100ml of orange juice (I used freshly squeezed oranges and added its pulp and zest too)
  • 80g of egg yolks (about 5 eggs, weighing about 65g each)
  • 30g of caster sugar
  • 115g of cake flour
  • 1 tsp of baking powder
  • 60ml of vegetable oil (I used canola oil)

For the Meringue:

  • 210g of egg whites (about 5 eggs, weighing about 65g each)
  • 80g of caster sugar

My Oven Settings:

150°C; top and bottom heat; about 45 minutes (Next time, I would reduce the heat to 140°C and bake for around 3 minutes more).
(Settings would differ from oven to oven. Please experiment with yours!)

Steps:

  1. Measure the required amount of egg yolks in a mixing bowl and add in sugar. Using a whisk or a spatula, stir continuously until all the sugar has dissolved and the mixture becomes lighter in colour.
  2. Add 1/3 of the orange juice into the egg yolk batter. Then sift in 1/3 of the flour and all the baking powder. Mix well.
  3. Repeat Step 3 till all the orange juice and flour have been added and mixed well. Ensure that there are no pockets of flour in the batter.
  4. Stir in oil. Set aside.
  5. Beat the egg whites until they foam and add in sugar slowly. Continue beating the egg whites till they become glossy and leave tracks in the meringue. When you lift your whisk, peaks should form but the tip will droop slightly. Alternatively, you could beat the egg whites till stiff peak.
  6. Using a whisk, beat 1/3 of the meringue into the egg yolk batter to lighten it (the batter).
  7. Fold the remaining meringue into the egg yolk batter in two batches till well combined.
  8. Pour into a ungreased chiffon pan when done and drop the pan two to three times from about 10 cm high to remove any large air pockets.
  9. Bake in a preheated oven at the settings mentioned above or until a toothpick inserted into it comes out clean.
  10. When your cake is done, remove it from the oven and invert it immediately until it cools.
  11. Unmold the cake from the pan.

 

Comments:

Being able to smell whatever flavours I am using during the baking process and in my final products makes me happy. For this orange chiffon cake, I can faintly smell the refreshing citrus smell while handling the batter. As I unmolded the cake from its tin, a waft of orange smell was released the moment I managed to lift the base of the tin from the ring! I can still recall the scene as I am typing this right now. *satisfied smile* The taste of orange is also quite distinct in the cake as well! This makes me very happy because I added a suitable amount of orange juice. I was afraid that if too little juice was added, the taste would not be very obvious and if too much was added, the consistency of the batter might be too wet for a chiffon cake.

This is the first time I came up with part of a recipe (that is, if you count deciding how much orange juice to add). With the success of this orange chiffon cake, I think I have mastered how to bake a chiffon cake! Though this may not be the best, I am satisfied with the moistness and fluffy texture of this cake. I will stick to this for the base of all my future chiffon cakes.

Orange Chiffon Cake - final product

Recipe Source: Adapted from Coffee Chiffon Cake


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Rainbow

A novice baker =)

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