I try to resist making chiffon cakes too often because I am such a pig when it comes to chiffon cakes.
I simply LOVE them.
But the other day I was thinking of chiffon cakes, and one thing led to another, and before I knew it, I made one.
Everyone got a little excited – I think it was the wonderful aroma that was hanging around in the kitchen and dining room from the cake baking – and when it was finally ready to be eaten, it was gone very quickly.
I had a couple of slices, but that left me craving for more.
*SIGH*
So the very next day, I made another one.
This time, I managed to get a few photos of the cake before it was devoured.
This is one delicious cake.
Here are the instructions on how to make this cake. One thing you must note is that every oven is different, so you will need to adjust the cooking time for the cake to achieve the best results.
To make this cake, you must use freshly squeezed orange juice as well as the zest of the orange.
In a mixing bowl, beat together the egg yolks and sugar.
Add the oil and continue to beat.
Once the oil has been incorporated, add the orange juice and orange extract.
Add the orange zest, and once mixed, add the flour mixture.
Mix until just combined.
Scrape the sides of the mixing bowl, give it a final mix and set this aside.
In a clean mixing bowl, whisk the egg whites and cream of tartar.
When the mixture turns foamy, add the sugar gradually.
Continue to whisk until stiff peaks form.
Transfer 1/4 of the egg white mixture into the orange mixture. Mix it in – there is no need to be gentle.
Transfer the remaining egg white mixture (in two parts) into the orange mixture. Fold gently to combine.
Pour the batter into an UNGREASED tube pan.
Bake at 180°C for the stated time. If the cake gets too brown, place a piece of aluminium foil over it and continue baking.
Cool the cake upside down until it is completely cool before unmolding.Cut about half the cake and hide it because you can be sure that everyone at home will be waiting to eat this cake!!
*NOTE: Having problems with your chiffon? Chiffon Troubleshooting – See here!
- 5 egg yolks
- 37.5g sugar
- 43ml freshly squeezed orange juice
- 1/4 teaspoon salt
- 1/2 teaspoon orange extract (optional)
- 43ml cooking oil - I used canola oil
- 1 tablespoon grated orange zest
- 78.5g cake flour
- 5 egg whites
- 93g sugar
- 1/4 teaspoon cream of tartar
- Baking Time: 50 minutes
- 6 egg yolks
- 43g sugar
- 51.5ml freshly squeezed orange juice
- 1/4 teaspoon salt
- 1/2 teaspoon orange extract (optional)
- 51.5ml cooking oil - I used canola oil
- 1 tablespoon grated orange zest
- 94g cake flour
- 6 egg whites
- 111.5g sugar
- 1/4 teaspoon cream of tartar
- Baking Time: 60 minutes
- 7 egg yolks
- 50g sugar
- 60ml freshly squeezed orange juice
- 1/2 teaspoon salt
- 1 teaspoon orange extract (optional)
- 60ml cooking oil - I used canola oil
- 2 tablespoons grated orange zest
- 110g cake flour
- 7 egg whites
- 130g sugar
- 1/2 teaspoon cream of tartar
- Baking Time: 70 minutes
- 8 egg yolks
- 57g sugar
- 68.5ml freshly squeezed orange juice
- 1/2 teaspoon salt
- 1 teaspoon orange extract (optional)
- 68.5ml cooking oil - I used canola oil
- 2 tablespoons grated orange zest
- 126g cake flour
- 7 egg whites
- 148.5g sugar
- 1/2 teaspoon cream of tartar
- Baking Time: 80 minutes
- In a mixing bowl, beat together the egg yolks and sugar.
- Add the oil and continue to beat.
- Once the oil has been incorporated, add the orange juice and orange extract.
- Add the orange zest, and once mixed, add the flour mixture.
- Mix until just combined. Scrape the sides of the mixing bowl, give it a final mix and set this aside.
- In a clean mixing bowl, whisk the egg whites and cream of tartar.
- When the mixture turns foamy, add the sugar gradually. Continue to whisk until stiff peaks form.
- Transfer 1/4 of the egg white mixture into the orange mixture. Mix it in - there is no need to be gentle.
- Transfer the remaining egg white mixture (in two parts) into the orange mixture. Fold gently to combine.
- Pour the batter into an UNGREASED tube pan.
- Bake at 180°C for the stated time. If the cake gets too brown, place a piece of aluminium foil over it and continue baking. (You may need to adjust the cooking time for the cake to achieve the best results).
- Cool the cake upside down until it is completely cool before unmolding.
- Note that every oven is different â you need to experiment until you find a temperature that is best for baking chiffon cakes.
- I use 65g eggs for all my bakes.
very nice and soft fluffy cake you’ve got there goddess! i always love orange chiffons
I will have to attempt this but gluten free, it looks divine. Like a fluffy little pillow of goodness.
Wow! Diana, this is so fluffy and well done!
Thank for sharing the recipes .will try it out ASAP. Your chiffon orange cake look yummy to me
Thanks Kristy! Lemme know how it turns out ð
Hi Diana. Awesome posts u have!! I’m a chiffon love just like u! Just a qn. U mention flour mixture. In the ingredients list, there’s only salt n cake flour. There’s no need for baking powder here?
Hi Sherlyn, thank you! ð Chiffon cakes actually depends on the egg whites to rise, so baking powder is optional. You can add or leave it out. As long as your meringue is stiff, the cake will rise. Hope this answers your question!
Ah! I get it, thanks!
whats use of cream of tartar? Any substitute?
Hi Angela you can find the answers here: http://frugalliving.about.com/od/makeyourowningredients/qt/Cream-Of-Tartar-Substitute.htm
Thanks. Will try it soon
Hi, I am also thinking of trying your orange chiffon cake recipe. *I am very into chiffon cakes now.
How many eggs should i use for my 25cm pan.
Thanks!
7 eggs. ð
soits the same for the 22cm pan? Then do i need to adjust the quantity for the rest of the ingredients?
actually the only difference is how high the cake gets. If you want the cake to be higher then just increase the number of eggs to 10 and adjust everything else accordingly. But my advice is to try with 7 eggs one time first and see how far you need to adjust!
okay great!
Thanks very much!
Hi Diana, love this recipe very very much. I baked 1 couple of weeks ago and it was a hit. Thanks
Thank you for leaving a feedback, Laihoong!! I am so glad the cake turned out good ð
Oh.my.gawd!!!! I just made this and it’s soooooooo fluffy that even my orange hating mum loves it!!! Goodbye Chiffon phobia. Hello Chiffon obsession!
LOL! This is one of my favourite chiffons. My mom absolutely loves this too!
Dear Diana
I have tried both your pandan chiffon and orange chiffon recipe. Both are awesome.
Thanks for sharing your recipe!
Thank you so much for trying, Sabrina! I am so glad your cakes turn out so well ð
Hi, would like to check how come this recipe requires 7 eggs but pan is 20-22cm but in your other recipe, mango yogurt chiffon, it’s a 6 eggs recipe but pan is bigger at 23cm?
The egg guide is a general guide only. Fir some cakes because of the different ingredients involved, they need more egg yolks or whites.
can the mix be poured into a cupcake cup? or must it be a 22cm pan w a hole in the middle?
yes you can bake this in a cupcake cup. liek this: http://thedomesticgoddesswannabe.com/2015/04/strawberry-oreo-hokkaido-chiffon-cupcakes-with-strawberry-custard-cream/
Hi Diana..
I just tried ur recipe n it came out perfect except for the level of sweetness.. I didnt dare to tweak the recipe as it was my 1st time baking a chiffon.. Will reducing the sugar affect the outcome? Wat is the max that i can reduce by? By half? Thanks! ð
Hi different oranges have different levels of sweetness. You can always reduce the sugar in the egg yolk batter.
Thanks Diana, I have tried your recipe and it is the taste and texture I am looking for. Thks for sharing. My family finish it in a day!!! I reduce the sugar about 40g and superb!! Thanks again!
Awesome Jenny! ð ð
Hi Diana! You are my Goddess! I’ve tried all the chiffon recipes, except the duo layer that I’m attempting later this afternoon. They are awesome! I bake to give away, real satisfaction :). Please continue to share your lovely recipes, Goddess!
Wow Joyce you just made me do my happy dance! thank you so so much for your lovely feedback and hope that last chiffon turned out good! ð
May I please check why the Earl Grey Chiffon can be made in a regular round pan but the orange chiffon needs a tube pan? Appreciate your answer and thank you for sharing your amazing recipes and cakes with us!
Hi Shils all chiffons can be made in a regular pan but it is very hard to unmould the cake. And if there is even a little grease on your pan, the cake may not climb well. Plus, the hole in the chiffon pan helps the cake to cook better. Hope this helps.
Hi,
I really would liked to try baking orange chiffon cake. I only have a 24cm chiffon pan, if I follow using 7eggs, really have no idea how to increase the rest of the ingredients. Pls advice. Thank You
Hi Diana
I just did your orange chiffon cake but I questioned the use of cake flour alone so I went to other websites to confirm my doubt. I realised your recipe is the same as Bee from Rasamalaysia. She used SR flour.
Thank you.
Hi Ros, almost all my chiffon cake recipes use only cake flour. This particular recipe was adapted from My Baking Cottage, as stated in the recipe card.
Hi Diana
Thank you for your prompt reply. Next time I will try to use only cake flour. I did some tweaking on your recipe. I used 75g Farina flour and 35g cornflour (I don’t have cake flour) and 1 tsp baking powder. It was the best chiffon cake I ever baked. It was tall and the texture is very fine and evenly spread.
My next question is : how to ensure the top is fully dry. It always stick to the plate.
Cheers
Ros
Chiffon cakes are baked in pans that are not non-stick so they will definitely stick to the pan. To unmold you have to push the cake with your hands. Just google for how to unmold chiffon cakes and learn how to do it. If your cake is not dry enough, you will have to bake longer.
I used a proper chiffon tin ie non-stick and have it since 1983. The cake is well baked and the top is brown but the top still sticks to the plate after cooling on the rack.
How or which part of the oven should I place the cake to just cook the top without affecting the rest of the cake (I don’t have top or bottom heat)?
If I follow your advice to bake it longer, will the cake be too dry?
Hi Ros unfortunately I can’t answer your question because my experience has only been with ovens with top/bottom heating.. What I can advise you is to cool your cake higher (ie, leave more space between the cake and the table top. Because when the cake is too near the table, the heat will condense and the top of your cake will be moist and stick after you unmould.
Hi Diana
Thanks for the reply. I will take your advice and try again.
Have a nice day!
Ros
Hi Diana, I tried your recipe and the orange chiffon cake turn out so soft and fluffy, My family love it so much. Thank you for sharing:]
You are welcome Jen ð
Hi Diana
I m also a big fan of chiffon cake, especially orange n yuzu flavour.
I hv only a 18 cm tube pan n I hv baked with 3 yolks n 4 whites recipe n noted that cake rose till same level as center piece while in oven n drop to rim level aft cool off.
I hv only baked 3 chiffons so far n always using the same recipe. So I m uncertain that if I use the 5 egg white n yolk recipe, will it over flow?
Being new in baking, I m genuinely confused, especially so when I m still struggling with the meringue (I don’t know when to stop beating it). So I hope not to hv another worry if the tin size is a misfit.
Hope to hear from u soon. Thank u, Diana!
I baked this cake yesterday. It was successful. It was a tad sweet too. I used a 21 inch tin and i will cut down a little on the sugar. Thanks for sharing. Next, it would be coffee chiffon cake. Yeah!
Hi Karen thanks for trying – sugar always has to be adjusted since everyone likes different levels of sweetness!
Good recipe. Cake turned out soft, fluffy and fragrant. Added on more orange zest and juice.
Awesome!!
The sugar here is castar sugar or normal sugar?
Hi pls see http://thedomesticgoddesswannabe.com/tell-me-why/
Hi
Which level of the oven should I put .
middle
Hi
Yesterday I bake the orange chiffon follow your recipe. I put in the middle to bake @180âĒc for 45min, the TOP turn out very nice . But when it cool , I just need to cut around the tin n it drop down by itself. Around the cake was not in brown colour & it look like oily.
Finally conquered my fear of chiffon and tried this yesterday! The cake was soft and delicious. Too bad I butchered it coz I didn’t know how to unmould it properly ð will definitely be trying more of your chiffon recipes! Thanks Diana!
Awesome!! Keep practising and you will definitely get it 100% right ð
Hi Diana, your range of chiffon recipe is soo great. Can i sub the orange juice and zest with lemon?
Hi Grace yes sure!
Can i sub the orange for lemons?
Sure!
yes
Dear Baking Goddess Wannabe,
I baked this cake today and it turned out FABULOUS! It is soft, fluffy and moist. Best of all, it is not too sweet. Thank you for being gracious and sharing your recipe! I am always on the look out for your chiffon cake recipes ð Cheers!
Awesome Lydia! ð
This is the best chiffon I’ve baked so far! Perfect sweetness for me, moist, and not too eggy! Used lemon extract and it worked out fine! I’ll be trying your other recipes later this week too.
awesome! have fun baking!