Orange Chiffon Cake

Orange Chiffon Cake


Egg Yolk Mixture

20g Sugar (any fine sugar, sugar replacement, stevia etc)

5 egg yolks

80g Flour (plain flour, rice flour, or a mixture. I like 80% plain flour, 20% rice flour)

Juice and zest of 1 medium orange

40g cooking oil

Egg White Mixture

5 egg whites

50g Fine sugar of any kind as above

1/4 teaspoon cream of tartar


  1. Preheat oven at 180C.
  2. Egg Yolk mixture
  3. Add the wet to the dry ingredients and mix until completely combined.
  4. Egg White mixture
  5. Whip egg white at room temperature until frothy and add the cream of tartar.
  6. Rain in the sugar and continue to beat until firm but no stiff peaks.
  7. Mix
  8. Mix the egg white mixture to the egg yolk mixture a third at a time.
  9. Unmould
  10. Turn the cake upside down once it is baked.
  11. Glide a knife through the surface between the cake and the tin. I grease the tube for easier removal.
My mother used to make this cake very often when I was a small kid. That’s about the only cake she can make for me without me reminding her what ingredients or what the temperature should be. She learned it at the community center.

I like chiffon cakes caramelized on all sides, and with lots of orange zest and orange juice. It is an easy cake to make, and once it is in the oven, I just let it bake for a full 50 minutes, take it out, leave it upside down until I am ready to unmould it.

This is an easy cake to make, and easy cake to eat. Always the choice whenever I have oranges.

For me, this chiffon cake doesn’t crack but it does shrink a little when cooling down, nothing more than 1 cm or so in height.13178525_10209559306169642_2211148187622860054_n 13178934_10209559306009638_3440239217991583404_n 13177084_10209559306569652_7714430097828604350_n