How To Bake Orange Chiffon Cake

I was given a task by my sister to write a detail yet simplified recipe of orange chiffon cake on this abandoned blog after her failed attempt last week.


1. Grate 1 teaspoon of orange skin.


2. Squeeze orange juice.


3. Add 1 and 2 to make up orange juice mixture.


4. Bring 5 eggs to room temperature. Separate the egg whites from egg yolks. U have to make sure all the container and ur hand are free from oil and water when u handle the eggs. Place the egg whites into the mixing bowl of ur electric mixer and egg yolks to another mixing bowl.



5. Weight 150g of self-raising floor, then sieve it. Weight also 75g of fine sugar to be added into egg yolk mixture and another 75g of fine sugar to be added into egg white mixture.


6. Beat the egg yolks, add in fine sugar and beat until the mixture turn pale using manual whisk (as shown at picture below). Add in 5 tablespoon of oil (i use corn oil) and orange mixture and whisk for a while. Then sieve in the self-raising flour and whisk in one direction until smooth and well combine.

7. With electric mixer, beat the egg whites with 1/2 teaspoon of cream of tartar until frothy and foamy with high speed. Then add in the sugar in 2 batches and continue beat using medium speed and then low speed until peak. The peak form when the peak of the whites form straight line and do not drop. If u are not confidence, u can try to turn ur mixing bowl, if ur egg whites do not flow then it is the peak stage. The whole process usually takes me about 7 minutes.

8. Pour egg yolks mixture into egg whites in 3 addition. Each time gently fold the mixture from upside down with a spatula until just blended. Beware not to overmix the mixture as this will break the air hold in bubble of egg whites.

9. Pour the mixture in a dry and oil-free cake pan and bake in preheated oven at 150c for 35 minutes (u have to pre-heat the oven at 150c for 15 minutes before baking the cake). All oven have difference characteristics, therefore the baking temperature and duration is only for reference. U have to monitor the cake while baking but do not open the oven door during the baking process. Sometimes the cake raise too high (always happen to me as my oven is small) until it is really near to the heating element. To avoid the top from getting burned, u can put one sheet of aluminium foil on top of the cake if the situation ever happen. Beware not to open the oven door too long if u want to do this.

10. Ur cake is done if the skewer inserted in the middle of the cake comes out clean.

11. Remove the cake from the oven and invert the cake immediately. U can use whatever to support the centre of the chiffon pan, i usually use a cup. Let the cake to cool completely before removing it from cake pan.