Orange Chocolate Chiffon Cake 香橙巧克力戚风蛋糕
At the mention of Chiffon cakes, first on the baking list will always be Pandan flavour chiffon cake as it’s a very popular and traditional simple soft cake using the juice of pandan leaves, here in Malaysia and Singapore. Next comes with orange flavour. I’ve baked quite a number of chiffon cakes in different flavours before but have yet to try one with with orange. So for this month Little Thumbs Up event – Orange theme. I made this cake in 2 colours, orange and chocolate (with chocolate paste). I really love the cottony and light texture of the cake and can grab and eat 2 slices in a row. This recipe was adapted from Jessie and Cass, thank you my friends for sharing this yummy recipe 🙂
- 4 egg yolks (70g egg each)
- 15g caster sugar
- 50g corn oil
- 70g fresh orange juice
- zest from 1 orange
- 90g plain flour, sifted
- 10g corn flour, sifted
- 4 Eggs whites
- 65g Caster sugar
- Preheat oven to 160C. Mix sifted plain flour and corn flour in a bowl.
- Beat yolks and sugar with a hand whisk until slight pale. Add oil, orange juice and zest. Stir as you add.
- Sieve the flour the second time into the yolk mixture. Stir as you add till smooth and egg mixtures into thick paste.
- Beat egg whites 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.
- Divide the batter into 2 equal portions, about 250g and mix one portion with 1 tablespoon of chocolate paste.
- Scoop half portion of the plain batter into the 21 cm chiffon pan then 2nd layer with chocolate batter, remaining plain batter and end with chocolate batter. (**my chiffon cake is a little low, best to use a 20cm pan), lift and drop the pan gently to remove air bubbles.
- Bake at 2nd lower rack in the oven for about 45 minutes.
- Invert immediately and let to cool down completely on a wire rack.
- Dust cake with cocoa powder as desire.
update: baked this the 2nd time in a smaller pan – 18 cm
香橙巧克力戚风蛋糕
材料：
- 4个 蛋黄（鸡蛋约70克一个）
- 15克 细砂糖
- 50克 玉米油
- 60克 鲜橙汁
- 1粒 香橙皮屑
- 90克 面粉，过筛
- 10克 玉米粉，过筛
- 4个 蛋白
- 65克 细砂糖
做法：
- 预热烤箱160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。跟着加入油，橙汁和香橙皮屑，一边放入材料一边搅致匀及滑。
- 把面粉及玉米粉再次过筛入蛋糊中，边筛边搅致匀及滑，致蛋糊很浓稠状态。
- 用搅拌机把蛋白打致大起泡，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，用橡胶刮刀轻轻翻拌均匀。
- 将面糊分成两份，大约250克。然后加入1汤匙巧克力酱在一份面糊中，拌匀。
- 先把一半的白面糊平均倒入戚风烤盘里，跟着倒入一半的巧克力面糊，剩下的白面糊和最后一层巧克力面糊抹平即可。在桌子轻敲几下，敲出气泡。（我用的烤盘是21cm，所以蛋糕有点低，最好用20cm的烤盘，高度就刚刚好）
- 把烤盘放入烤箱倒数第二层，烤约45即可。
- 烤好后的蛋糕从烤箱里取出来，立即倒扣直到冷却。
- 蛋糕冷却后才撒上可可粉。
Here is an example of how to use the cake stencil
- This post is linked to the event, Little Thumbs up organised by
- hosted by Ann of Anncoo Journal
上面的花纹很有风格呢!太美了。
我也被那纹路给着迷~漂亮=)
我也被那花纹吸引了。。。好美的戚风。。我也很久没做戚风了,是时候计划计划
Beautiful! Love those decorative swirls. Are you going to share how to do it? Didn't see it in the baking directions…
Ann, its so beautiful! Don't need to say, sure tastes excellent! How did you get the design on top of the cake?
Absolutely gorgeous and pretty sure it taste just as delicious as it looks!
Nice cake, where can I get the cake stencil.
Thanks
Koh S Y
Wow, Ann …. this is so lovely!
画上花纹的戚风充满个性,更加分了! 🙂
哇。。太有创意了,厉害..
Oh my heavens, Ann, your cake is absolutely beautiful! I really need to try baking a chiffon cake. It's been so long since I've baked one. I can just imagine how fluffy and soft your cake must be and ever so "purty" too. It must taste heavenly! Yes, simply heavenly! Thank you so much for sharing, Ann…
Hi Louise, Thank you very much for your lovely comment. Looking forward to see your post soon 🙂
Nice cake…must try!!!
Ann, 你的戚风很极了, 好喜欢那花纹, 好美, 好赞!
我也要跟风了。。。嘻嘻!
May, 谢谢你哦!
Beautiful chiffon. You're so creative. I have the stencil which I hardly use.
真漂亮!简单的戚风竟然可以这样做。橙和巧克力味很配叻~
Wow….very pretty chiffon. ..我喜欢…
Hi Ann,Such a pretty piece of chiffon.Love the dual flavor too:)mui
Amazing! 🙂 Love itHave a nice day,Incoronata
哇。。。这戚风不是普通的漂亮哦!LIKE!
How beautifully soft looks this cake! And layers look perfect! Adorable!
This is so beautiful!
What a piece of art! May I know if I can use a normal 20cm cake pan instead of chiffon pan?
Thank you in advance, Ann 🙂
Hi Ann-Gee Lee Wilson, yes, you can use a 20cm pan and also must remember to overturn the cake to cool immediately after baked.
Hi ann, i made this successfully. Tqsm for sharing. I want to try a strawberry yogurt chiffon cake, can i use this recipe and
instead of orange juice, i replace with 70ml of strawberry yogurt drink. Do you think it will work??
Hi Wendy, So happy to hear that! 😀 Sure you can use strawberry yogurt drink or another yogurt drink that you like.Happy baking!
Thank you so much, Ann :-*
Hi Ann, I follow this recipe but my batter is very liquid, thus when I scoop the chocolate butter in top on the plain batter, the chocolate batter just sink into the plain batter and get mixed up. Please give me your expert advise where did I do wrong
Hi Connie, Your egg whites are not well whisked (not stiff enough) or over folded when mixing, that causes the egg whites deflated.
You may like to refer here for how to whisk egg whites.
https://www.youtube.com/watch?v=zhuRyq7NrcA
Hi Ann, thanks for sharing this recipe… I follow your recipe and my orange chiffon came to a success finally!!
Serene C
Hi Serene, So happy to hear that :))Have a pleasant weekend!
Thank you so much Ann for your good recipe! I tried it out last night and had a successful bake. Was tasty the thing i need to improve is the uneven layering which requires skill.
No worries. I'm sure your cake looks pretty too 🙂
Hi Teacher Ann, may I know whether you are using cold eggs or room temperature eggs for all types of cakes and including chiffon.
Hi Carol, I usually used room temperature eggs unless stated.
请问巧克力酱那部份如何做!谢谢。
明白了,谢谢你的解答!
Hi Mei Chin, 我不太明白你的意思。。。 我是用chocolate paste跟面糊一起搅匀。你可以用1/2汤匙可可粉和1汤匙热水搅匀后(待凉),同一部分的面糊拌匀就可以了。
hi Ann, by chocolate paste, do you mean melted chocolate or Nutella? thanks
Hi Fiona, chocolate paste is available at Phoon Huat. Anyway melted chocolate or Nutella can also be used.
Thanks
What a lovely looking cake? What can I substitute with chocolate paste? What about choco powders.
Hi, you can use choc emulco or 1 tbsp cocoa powder mix with 2 tbsp hot water to become paste.
Hello! I love chiffon cakes but mine always brown on the sides. How did you get yours to be so pretty?
Hi Glady,
Sorry for the late reply because I was away on a short trip.
I usually remove the chiffon cakes by hand. You can watch the tutorial from the youtube here –
https://www.youtube.com/watch?v=cLNIkRZYBro
I love Chiffon cakes. I traveled to Singapore many time for work few years ago and I was always sure to bring pandan chiccon cakes with me. Love your soft moist cake, Ann.
Hi Lail, Thank you for leaving comment on my blog. Happy to hear that you love chiffon cakes and hope you bake them at home too 🙂
Beautiful texture and I love the way its layered.
Hi Ann!I have only recently discovered your blog but I am already a fan and try your recipies every couple of days – completely foolproof, I'm just thrillied to have found a website I can totally rely on! I've just been making this chiffon cake (it's still in the oven but I'm sure it will be as delicious as all the other things you make 🙂 I have only one question though: when I assemble this cake and pour the layers, they refuse to stay on top of one another and make swirls. I'm not sure what I have done wrong – is my batter too liquid? I'd really appreciate it if you could give some insight and maybe next time my cake will be almost as beautiful as yours 😉
Hi Felena, Can't wait to hear from you… 😀
Hi Ann! Thanks very much for your reply.
I'm sure you're right, I accidentally had a teeny-tiny bit of yoke in the whites and it must have prevented them from foaming up properly. It still tasted delicious 🙂
Have just put your "Impossible" Coconut pie in the oven, I'm sure it will be lovely as well!
Hi Felena, Thank you very much for trying my recipes. I think you've under whisk the egg whites that was why the layers can't stay on top of each other. I hope your chiffon is still in good shape after baked. Please feedback to me 🙂
Hi Ann, just found your blog through your photos in Facebook. Awesome! And this chiffon cake is so pretty! How did you manage to get such a flat top? My chiffon always tend to dome and crack. 🙁
Hi ChipMunk,Thank you for coming to my blog.Most of my chiffon cakes cracked too. I think this one here was due to the size of the cake pan and my new oven.
very delicately finished chiffon, nice decoration, nice smooth top. and very informative practical on the decor.
like the design of this chiffon cake! orange and chocolate are a great combo!
Hi Ann, simple layered cake, yet it looks so lovely with the designs. The texture looks spongy soft. Taste wise definitely good.
Orange and chocolate, always a great combo! Beautiful chiffon you have made here..Have a lovely week ahead Ann..
Creative! A lovely chiffon cake!
Nice recipe
Hi Ann, sorry that I'm late again! Today is the last day of school holiday & I'm so looking forward to see him going back to school tomorrow, hahaha, which mean I have more time in blogging! Ann, I really like your orange-chocolate chiffon cake. What I adore most is how you can remove the chiffon so clean & beautiful! So far, I have baked not less than 9 times now & using corn flour really helps to increase the softness of the cake. If not mistaken, original recipe uses 20g corn flour & 80g cake flour but in the past, I used another recipe to bake but the chiffon came out too soft, couldn't stand well so now, I prefer to use less.
Ann, this is so pretty!
hi Ann, by chocolate paste, do you mean melted chocolate or Nutella? thanks
Hi Fiona, chocolate paste is available at Phoon Huat. Anyway melted chocolate or Nutella can also be used.
Thanks
What a piece of art! May I know if I can use a normal 20cm cake pan instead of chiffon pan?
Thank you in advance, Ann 🙂
Hi Ann-Gee Lee Wilson, yes, you can use a 20cm pan and also must remember to overturn the cake to cool immediately after baked.
Hi Teacher Ann, may I know whether you are using cold eggs or room temperature eggs for all types of cakes and including chiffon.
Hi Carol, I usually used room temperature eggs unless stated.
Hi Ann, I follow this recipe but my batter is very liquid, thus when I scoop the chocolate butter in top on the plain batter, the chocolate batter just sink into the plain batter and get mixed up. Please give me your expert advise where did I do wrong
Hi Connie, Your egg whites are not well whisked (not stiff enough) or over folded when mixing, that causes the egg whites deflated.
You may like to refer here for how to whisk egg whites.
https://www.youtube.com/watch?v=zhuRyq7NrcA
Hello! I love chiffon cakes but mine always brown on the sides. How did you get yours to be so pretty?
Hi Glady,
Sorry for the late reply because I was away on a short trip.
I usually remove the chiffon cakes by hand. You can watch the tutorial from the youtube here –
https://www.youtube.com/watch?v=cLNIkRZYBro
Hi ann, i made this successfully. Tqsm for sharing. I want to try a strawberry yogurt chiffon cake, can i use this recipe and
instead of orange juice, i replace with 70ml of strawberry yogurt drink. Do you think it will work??
Hi Wendy, So happy to hear that! 😀 Sure you can use strawberry yogurt drink or another yogurt drink that you like.
Happy baking!
Thank you so much, Ann :-*
Thank you so much Ann for your good recipe! I tried it out last night and had a successful bake. Was tasty the thing i need to improve is the uneven layering which requires skill.
No worries. I'm sure your cake looks pretty too 🙂