Baking #122: Orange Chiffon Cake (23cm)

Wow! Last baking was in July based on my blog arhive. The good thing about blogging is that you can keep track of things like when was the last time you did this and that. I am not someone who remember things well. So, blogging helps me to look back what I did when I go through the archives.

Anyways, I decided to do baking today after coming home. Baking is therapeutic to me in some ways. There was a period when I always bake very late at night after coming home from work as I was feeling unhappy about stuffs. I love baking but cleaning up the mess is what I hate. How I wish I have someone to clean up pots and whisks after I am done baking. LOL!


The batter looked all good before going into the oven. The batter was light and airy but I suspected I had slightly deflated it when I was folding in the meringue into the egg yolk batter as I heard a popping sound.


I got a burnt top and side this time around as I did not controlled the temperature well. I should have baked it with a shorter time but I feared that the batter might still be wet as I got a slightly wet and dense Orange Chiffon Cake previously with another recipe. I think 50 to 60 minutes of baking time would be perfect for this recipe with my oven.


Orange Chiffon Cake (adapted from The Domestic Goddess Wannabe)


  • 7 egg yolks
  • 50g fine granulated white sugar *30g*
  • 60ml freshly squeezed orange juice
  • 1/2 tsp salt
  • 1/2 tsp orange extract *optional & omitted*
  • 60ml cooking oil *canola oil*
  • 2 tbsps grated orange zest *2 medium sized oranges*
  • 110g cake flour
  • 7 egg whites
  • 130 fine granulated white sugar *100g*
  • 1/2 tsp cream of tartar


  1. Mix dry ingredients together – cake flour and salt. Set aside.
  2. Beat egg yolks with 30g of white sugar until pale and creamy.
  3. Add in corn oil and mix until well combined.
  4. Add in orange zest and juice together. Mix well.
  5. Sift in flour mixture and mix well until no flour lump could be seen.
  6. In another clean mixing bowl, beat egg whites with cream of tartar until frothy.
  7. Gradually add in white sugar in three batches until it reaches stiff peaks.
  8. Gently fold in one third of the meringue into the orange batter and repeat the same with the remaining two thirds until no white streak could be seen.
  9. Give the bowl a few taps on the kitchen worktop to break the air bubbles trapped inside the batter.
  10. Pour batter from a height into an ungreased 23cm chiffon pan and bake in a preheated oven of 180 degree Celsius for approximately 70 minutes or until an inserted cake tester comes out clean.
  11. Invert cake immediately when removed from the oven for approximately two hours before it is cool enough to be dislodged.

Note: Please adjust the baking time accordingly based on your oven. Different oven has different heat setting.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s