Orange Chiffon cake – simply love it because of the light airy and cotton like texture. With the orange zest and juice added, it gives such a citrusy fragrance and the mild tangy flavor.

Origin : France

Prep time: 20 mins

Bake time: 45 mins

Yield: 1 x 17cm x 9cm Tube pan


Batter for the Orange Chiffon Cake:

  • 120 g     Cake flour, sifted
  • 80 g       Granulated sugar
  • 6 g         Baking powder
  • 2 g         Salt
  • 60 g       Vegetable oil
  • 4 nos.    Egg yolk
  • 30 g       Water, chilled
  • 1 no       Orange juice and zest
  • 5 g          Vanilla extract



  • 4 nos.     Egg white (about 120 g)
  • 100 g      Granulated sugar


Method to bake the orange chiffon cake:

  1. Scale all the ingredients
  2. Sift the flour, 80 g of sugar, baking powder and salt together in a mixing bowl
  3. In a separate mixing bowl, mix the oil, yolks, water, orange zest and juice and vanilla. Add this liquid mixture to the dry ingredients (that is, flour mixture in step 2). Mix well with the hand whisk. Do not need to beat. Set aside the cake batter.
  4. In a clean mixing bowl, whisk the egg whites until foamy. Add in the 100 g sugar slowly while whisking. Continue at high speed until the egg whites becomes stiff but not dry.
  5. Fold in one third of the meringue into the cake batter to lighten it. Make sure that meringue is evenly spread out. Fold in the remaining thirds, ensuring that the last one third is not overfold.
  6. Pour the batter into an ungreased tube pan. Bake at 160 degree C for around 30 mins, then reduce temperature to 150 degree C. Continue for around 15 to 30 mins until the cake is tested to be done.
  7. Immediately invert the pan over a cooling rack.
  8. Allow the cake to hang upside down until it is completely cooled, demount the cake from pan.
    Orange chiffon cake


Important note:

  • Meringue is pretty sensitive to fat. Ensure that there is no water in the mixing bowl use for beating up the egg whites. Also make sure that there are sufficient egg whites, approximately around 120 g else there will not be enough to sustain the aeration.
  • Note that the ratio of the egg whites and sugar is very close. This enables the meringue to be more stable.
  • The orange should be zest thinly, should not see too much of the white internally
  • You can make different variations of this recipe by changing to use Pandan leaf extract (about 100 g) or coffee powder.

Leave a Reply

About Salient

The Castle
Unit 345
2500 Castle Dr
Manhattan, NY

T: +216 (0)40 3629 4753