Orange Chiffon Cake

November 3, 2010

Ingredients (makes one 9 inch diameter cake):

5 egg yolks
1/3 cup sugar

1/4 cup vegetable oil
1/2 cup orange juice
zest of 1 orange
1 tsp vanilla extract

1 1/2 tsp baking powder
1 1/4 cup flour
1/4 tsp salt

5 egg whites
1/4 cup sugar
1/2 tsp cream of tartar


1. Sieve (B) and set aside.
2. Separate egg yolks/whites.
3. Make a well in the flour mixture and pour (A) into it. Mix until fully incorporated.
4. In a clean, dry mixing bowl, beat (C) with an electric mixer until stiff peaks form.
5. Add the beaten egg white into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
6. Pour batter into a 9 inch tube pan (do not grease the pan). Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.
7. Bake in preheated oven at 170 C for 50 minutes or until the cake surface turns golden brown, and a skewer inserted into the center comes out clean.
8. Remove from the oven and invert the pan immediately. Let cool completely before unmold. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and the center core. Release the cake and run the knife along the base of the pan to remove the cake.

Happy baking!


4 Responses to “Orange Chiffon Cake”

  1. anabela pereira Says:

    Oh Delicious, thks for the recipe 🙂

  2. Andrea Says:

    Healthy __ cake?? I’m in! 🙂

  3. lynne Says:

    yum! it looks delicious!

  4. baby Says:

    instead of veges oil, what can i use as an alternative?

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 )

Google+ photo

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

Twitter picture

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

Facebook photo

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


Connecting to %s

%d bloggers like this: