Orange Chiffon Cake 香橙戚风蛋糕
I love chiffon cake for its feather-light and soft texture. I never get tired of baking chiffon cake, even though I have shared many chiffon cake recipes in my blog. You can create many different flavours in chiffon cake recipes and they always come out perfectly after they are baked. Since I’d bought a lot of oranges (as always), I baked this orange chiffon cake with 6 eggs into 2 disposable chiffon paper moulds as they are presentable and convenient to give away. I’m sure it will definitely brighten anyone’s day who receives this beautiful orange fragrance chiffon cake.
This paper mould is available at Kitchen Capers


Orange Chiffon Cake
Ingredients
- 6 egg yolks
- 30 g caster sugar
- 150 ml fresh orange juice
- orange zest from 2 oranges
- 75 g corn oil
- 135 g plain flour
- 15 g corn flour
- 6 egg whites
- 100 g caster sugar
- 1/2 tsp cream of tartar
Instructions
- Preheat oven to 165C. Sift plain flour and corn flour in a bowl and set aside.
- Beat egg yolks and sugar with a hand whisk until slight pale. Add oil, orange juice and zest. Stir as you add.
- Sift the flour the second time into the yolk mixture. Stir as you add till smooth and egg mixtures into thick paste.
- Beat egg whites and cream of tartar until frothy. Add sugar in 3 separate rounds and whisk until stiff peak and glossy-looked.
- Fold ⅓ of egg whites into the yolk mixture. Then pour in the remaining egg whites and fold gently until just combined with a rubber spatula.
- Pour batter into two - 5 inches paper chiffon mould or one - 23cm chiffon tube pan.
- Bake at 2nd lower rack in the oven for about 35 minutes or 50 - 60 mins for 23cm tube pan..
- Invert moulds immediately and let to cool down completely on a wire rack.
香橙戚风蛋糕 Orange Chiffon Cake
材料:
- 6个 蛋黄(鸡蛋约70克一个)
- 30克 细砂糖
- 75克 玉米油
- 150毫升鲜橙汁
- 2粒 香橙皮屑
- 135克 面粉,过筛
- 15克 玉米粉,过筛
- 6个 蛋白
- 100克 细砂糖
- 1/2茶匙 塔塔粉
做法:
- 预热烤箱165度。将过筛的面粉和玉米粉混合在一个碗中。
- 用打蛋器把蛋黄和细砂糖拌成微白。加入油,橙汁和香橙皮屑,搅致均匀及滑。
- 把面粉及玉米粉再次过筛入蛋糊中,边筛边搅致匀及滑,致蛋糊浓稠状态。
- 用搅拌机把蛋白及嗒嗒粉打致起泡泡,细砂糖分3次加入,打致硬性发泡。
- 取出1/3的蛋白霜与面糊翻拌均匀,再倒入剩余的蛋白霜,用橡胶刮刀轻轻的翻拌均匀。
- 将面糊倒入2个5寸戚粉纸摸或一个23cm戚风摸。
- 把烤盘放入烤箱倒数第二层,烤约35分钟。假如是用23cm戚风摸的话,烤的时间要长一点。约50-60分钟左右。
烤好后的蛋糕从烤箱里取出来,立即倒扣直到冷却。
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The cream of tar tar add at which part?
Hi Vivien, Add the cream of tartar to the egg whites and whisk.
Hi Ann,
My pan is 21 inches. How do I adjust the Ingredients proportions For this size?
And may I subst the plain flour with cake flour?
Corn flour or corn starch is fine?
Hi Felicia, you can use this recipe with 6 eggs in a 21 inches tube pan. No problem, corn flour is corn starch.
I’m not sure about using icing sugar in making chiffon cake.
Hi, where do you get baking cups like that?
I already mentioned that I got the baking cups in Kitchen Capers. You may find them in Sunlik.
hi,
can i know how do i take the chiffon cake out from paper mould?
Gently tear the paper away from the cake.
Hi Ann, I have another qn. Can I use powdered sugar instead of castor sugar?
Looks sk light …
Ann, I baked this morning, it turned out vg except for some cracks on top but the cake is very light & soft. I used 6″ tube pans & have to use 3pans, could it be my tube pans is shorter than your paper moulds? Or batter problem? Anyway, be it 2 or 3, we have already finished the cakes, am just curious. Thanks Ann for sharing & have a blessed Sunday!
Hi Jen, Most chiffon cakes top side usually cracks. I just measured the paper mould – the bottom dia is 5 inch and the height is 3.5 inch. I used large egg, that is around 70g with shell. If your cake didn’t drop out of the mould when overturn, then you’ve passed your chiffon cake 😀
Hi Ann,
Would like to know where can I get the paper chiffon mould?
Thanks!
Hi Shirley, I got the paper mould from Kitchen Capers.
Thanks, Ann! Will there be water moisture trapped at the bottom of the paper mould as I intend to bake it as give away.
Hi Shirley, No, unless the cake is not fully baked.
Tq:)
Hi Ann I’m looking for a classic chiffon cake recipe something like your orange chiffon recipe without the orange, do you have a recipe please?
Hi Tiffany, please check the chiffon recipes on my Recipe index.
https://www.anncoojournal.com/recipes/cakes/chiffon-cakes/
Gd morning Ann, happy to hear I have passed the test, my cakes didnt drop out when over turn, left to cool for an hour. Thanks for prompt reply. Have a great week!
Hi Ann,
As I am a Newbie to baking, can I ask where is my cake heavy is it due to over beat? Coz I tried your Almond Butter Cake and the texture to me is ok i love d cake but my relatives says why is the cake so heavy? Is the texture suppose to be heavy or soft? Kindly please advise
Hi Isabelle, Butter cake is usually dense and heavy. The almond butter cake recipe is with egg separation, so the texture is more or less softer but not as soft as sponge cake. Can you show me a pic of your cake on my facebook fanpage? You can message me –
https://www.facebook.com/anncoojournal/
I didnt take a pic of it….. But i personally feel d cake.is soft only d edge is abit like crispy
Hi Isabelle, Probably your oven heat is too hot. You can line the cake pan all sides up with parchment paper when you want to bake this recipe again.
Ann, your orange chiffon cakes are so beautiful and tall! I love chiffon cakes too. So light and tasty.
wow..Ann, I am so impressed with this gorgeous chiffon…so fluffy, high and soft!
Hi, Ann
Do I need to wrap the base of the tube pan with foil before baking? Also can I skip the cream of tartar?
Thanks
Hi Lilyn, No need to wrap the tube pan for baking chiffon cake. Adding cream of tartar is to stabilize the beaten egg white. You can also add lemon juice or salt, if you don’t have cream of tartar.
Hi, Ann
Thank you for your advice.
God bless 🙂
Hi, where do you get baking cups like that?
I already mentioned that I got the baking cups in Kitchen Capers. You may find them in Sunlik.
hi,
can i know how do i take the chiffon cake out from paper mould?
Gently tear the paper away from the cake.
Hi Ann, I have another qn. Can I use powdered sugar instead of castor sugar?
Hi Ann,
My pan is 21 inches. How do I adjust the Ingredients proportions For this size?
And may I subst the plain flour with cake flour?
Corn flour or corn starch is fine?
Hi Felicia, you can use this recipe with 6 eggs in a 21 inches tube pan. No problem, corn flour is corn starch.
I’m not sure about using icing sugar in making chiffon cake.
Hi, Ann
Do I need to wrap the base of the tube pan with foil before baking? Also can I skip the cream of tartar?
Thanks
Hi Lilyn, No need to wrap the tube pan for baking chiffon cake. Adding cream of tartar is to stabilize the beaten egg white. You can also add lemon juice or salt, if you don’t have cream of tartar.
Hi, Ann
Thank you for your advice.
God bless 🙂
Hi Ann I’m looking for a classic chiffon cake recipe something like your orange chiffon recipe without the orange, do you have a recipe please?
Hi Tiffany, please check the chiffon recipes on my Recipe index.
https://www.anncoojournal.com/recipes/cakes/chiffon-cakes/
Gd morning Ann, happy to hear I have passed the test, my cakes didnt drop out when over turn, left to cool for an hour. Thanks for prompt reply. Have a great week!
Ann, I baked this morning, it turned out vg except for some cracks on top but the cake is very light & soft. I used 6″ tube pans & have to use 3pans, could it be my tube pans is shorter than your paper moulds? Or batter problem? Anyway, be it 2 or 3, we have already finished the cakes, am just curious. Thanks Ann for sharing & have a blessed Sunday!
Hi Jen, Most chiffon cakes top side usually cracks. I just measured the paper mould – the bottom dia is 5 inch and the height is 3.5 inch. I used large egg, that is around 70g with shell. If your cake didn’t drop out of the mould when overturn, then you’ve passed your chiffon cake 😀
Looks sk light …
wow..Ann, I am so impressed with this gorgeous chiffon…so fluffy, high and soft!
Hi Ann,
As I am a Newbie to baking, can I ask where is my cake heavy is it due to over beat? Coz I tried your Almond Butter Cake and the texture to me is ok i love d cake but my relatives says why is the cake so heavy? Is the texture suppose to be heavy or soft? Kindly please advise
Hi Isabelle, Butter cake is usually dense and heavy. The almond butter cake recipe is with egg separation, so the texture is more or less softer but not as soft as sponge cake. Can you show me a pic of your cake on my facebook fanpage? You can message me –
https://www.facebook.com/anncoojournal/
I didnt take a pic of it….. But i personally feel d cake.is soft only d edge is abit like crispy
Hi Isabelle, Probably your oven heat is too hot. You can line the cake pan all sides up with parchment paper when you want to bake this recipe again.
Hi Ann,
Would like to know where can I get the paper chiffon mould?
Thanks!
Hi Shirley, I got the paper mould from Kitchen Capers.
Thanks, Ann! Will there be water moisture trapped at the bottom of the paper mould as I intend to bake it as give away.
Hi Shirley, No, unless the cake is not fully baked.
Tq:)
Ann, your orange chiffon cakes are so beautiful and tall! I love chiffon cakes too. So light and tasty.