Orange Chiffon Cake


Orange Chiffon Cake

So happy had another successful attempt at making chiffon cakes.  After baking black sesame and marble cakes, I wanted to try an orange flavor.  The recipe was based on Christine Ho’s Black Sesame Chiffon Cake recipe.  I substituted/added a few ingredients and opted for fresh squeezed orange juice.   A tip — It is better to taste the oranges first as sweet oranges will make the cake taste better!  I had tried using OJ (100% pure) out of a carton but the orange flavor tasted artificial.

Ingredients:

8” Pan 10” Pan
6
105g
1 tsp
6
30g
80g
1/8 tsp
1 tsp
1 tsp
50g
80ml
1 Tbsp
Egg whites
Caster sugar
Cream of tartar
Egg yolks
Caster Sugar
Cake flour
Salt
Baking powder
Vanilla extract
Olive oil
Fresh orange juice
Orange zest
7
120g
1 tsp
6
35g
100g
1/8 tsp
1 tsp
1 tsp
58g
95ml
1 – 1.5 Tbsp

Directions (for an 8” tube pan):

  1. Preheat oven to 340 °F.
  2. Separate egg whites and egg yolks.
  3. Mix egg yolks and 30 g sugar until well combined.
  4. Squeeze fresh orange juice from oranges (about 2 oranges) (picture 1).
  5. Add orange juice, olive oil, vanilla extract, orange zest, salt into the egg yolk mixture and mix well (pictures 2 and 3).
  6. Sift in 80 g flour and baking powder into the egg yolk mixture, mix well to make sure there are no lumps (picture 4).
  7. Beat the egg whites with an electric mixer until stiff peaks form.  It is best to begin at a slow speed and gradually move up to high when beating.  Add cream of tartar to stablize the egg whites.   After mixing well, add 105 g of sugar in three batches, about one-third at a time, and beat well between additions.  Continue to beat until the egg whites are stiff and glossy.  Don’t over beat it, overbeaten whites look lumpy and watery.
  8. Gently fold-in half of the egg white mixture into the egg yolk mixture and repeat the same with the remaining egg whites (picture 5).
  9. Pour mixture into an 8″ tube pan and bake in the preheated oven for about 40-45 minutes.  After baking the first 15 minutes, if you find the cake surface gets browning, reduce heat to 320 °F.  The cake will rise to the top after baking (picture 6).
  10. Remove the cake from the oven and invert the pan immediately.  Let cake cool completely.

Orange Chiffon Cake

Chiffon Cake

  • Remove the cake by running a thin-bladed knife around the pan, angling the knife towards the pan to try to get the full crust on the cake.

Orange Chiffon Cake

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13 thoughts on “Orange Chiffon Cake

  1. Pingback: Checkerboard Chiffon Cake | GinsKitchen

  2. Hey, Lovely you have so many chiffon cake variations. I’d like to know how to make one in a round pan (I have a bundt,) But I need it for layer cakes. How do I turn it out from a round/square pan – without having the center to cool on a funnel?

    • Thanks! You can actually bake the chiffon in any cake pan, as long as the walls of the pan are high enough for the cake to rise. However, with a bundt pan, you may have a hard time removing the cake since you cannot grease the pan before baking. The cake needs to cling to the sides to rise high.

      • oh yes. i just realized bundt and angel food cake pan are sightly different…angel food pans don have any “design” that help easy turning out.

        my 8inch round pan was clearly insufficient..it rose very high and was standing up at least an inch above the rim of the pan. and the center was still foamy -battery. maybe i should split into two 8in pans.

        thanks a lot for your advice!

      • You are very welcome. For making a layer cake with the chiffon cake recipe, I tried using two 8-inch springform pans and it turned out very good. A springform pan allows you to removed the cake easily. You will need to shorten the baking time.

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