Monday, March 26, 2012

Orange Chiffon Cake

It takes me 3 failure in total, and this time is the 4th time. Finally, my Chiffon comes to a success. It's indeed a shame. The 1st time, I didn't even know how to define stiff meringue. The 2nd time, I used cold eggs. The 3rd time, I used cold eggs AGAIN~!!!

I'm so dead!

Something is really wrong with me. Why the hell am I so out of my mind, using cold eggs for cake baking?! The epic part is that, after the 2nd failure, I didn't even know where went wrong. I only realize it after my 3rd failure. After I had a chat with food blogger Wendy, my colleague Irene and watched youtube on chiffon cake tutorial, then, I realized that I'm really...  I feel like banging my head to the wall.

Anyway, I shall let go the past.

Now let's look at my successful Orange Chiffon now....

I adapted this recipe half from Wendy, half from Irene, and I mix and match it. It does works fine.

Ingredient A
  • 5 Egg yolk
  • 85ml Corn oil
  • 30 grams Castor Sugar
  • 115grams Cake flour
  • 85ml Freshly squeezed orange juice
  • 1/2 tsp Baking powder
  • a pinch of salt
  • 2 tbsp Orange zest

Ingredient B

  • 5 Egg Whites
  • 80 grams Castor Sugar
  • 1/8 tsp Cream of tartar

  1. Combine Cake flour & baking powder. Sift. 
  2. In a bowl, combine egg yolks, oil, orange juice and sugar. Mix well.
  3. Add in cake flour into the mixture. Mix well. Stir in orange zest, and your batter is done.
  4. Preheat your oven at 180 Degree. 
  5. Egg whites into a clean bowl, beat on low speed until it froths. Add in cream of tartar and continue to beat at high speed until soft peaks.
  6. Put in sugar at 3 intervals and beat until stiff peaks. Lift up beaters. Check if your egg whites is stiff enough.
  7. Put in 1/3 of egg whites into the batter bowl. Fold the egg whites into the batter. Repeat another time.Please always remember that it must be in folding method.
  8. You should have left with 1/3 egg whites on your mixing bowl. Pour the whole of batter onto remaining egg whites and fold well.
  9. Pour the batter into a 22cm (I used 21cm. But 22cm is the ideal size) ungreased clean tube pan. Lightly shake it left and right to level cake.
  10. Straight to the oven, bake it at 180 degree for 45 minutes.
  11. Invert pan immediately after removing from oven. Leave cake to cool down totally this way....
Overturn the cake, remove cake from pan.

 Cut the cake using sharp knife and serve. 

I'm glad that everybody likes my Orange Chiffon. I don't think I will spend money on buying a Chiffon Cake out there from now on. The texture is really soft, spongy, moist and the best part is that I could control the sugar level of the cake that I'm eating.

Do give it a try.


  1. Congrats!!!
    Now u are on your way to more delicate cakes

  2. Thanks Wendy. But I think it can be better. I will make time to try your recipe again.

  3. The cake looks great! can we use canola or other vegetable oil, in place of corn oil? Thanks

  4. Hi, I am baking the cake now. Did you use 21 or 22 cm tin and what was the height of your cake?

  5. Hi Annie, what is the height of your cake for a 21 cm pan?