Wednesday, 3 October 2012

Orange Chiffon Cake

My love for baking Chiffon Cake is always inspired by passionate chiffon cake bakers such as Small Small Baker, my bestie @ahpoohbear and a few others. Their love for chiffon cakes could be shown through their recipe posts or photos of the chiffon cakes that they baked. And as you realise from some of my post I love citrus fruits such as Lemon and Orange which I often incorporate it into my bakes or dishes.

Since there was a special offer on oranges last week which I bought for making fresh orange juice, I decided to bake an Orange Chiffon Cake to pair with it for afternoon tea and at the same time make use of those lovely orange rinds which enhance the taste and aroma of the cake.


This is my first time adding a little glare for my chiffon cake and I decided to drizzle it with some Orange Icing which is made of icing sugar, orange juice and Cointreau.

(Using: 17cm Chiffon Tin | Preparation: 15 minutes | Baking: 30 minutes)

80g Top Flour
25g Caster Sugar
3 Egg Yolks
2 Tablespoons (30ml) Vegetable/Corn Oil
1 Teaspoon Cointreau, optional
60ml Freshly Squeeze Orange Juice
1 Teaspoon Orange Rind
Some Shredded Orange Peel, optional
4 Egg Whites
45g Caster Sugar

Orange Icing: (optional)
200g Icing Sugar, sieved
50ml Fresh Orange Juice
1/2 Teaspoon Cointreau, optional

1. Whisk egg yolks and 25g caster sugar for 2 minutes till slightly pale in colour, stir in oil and freshly squeeze orange in sequence until everything is well combined.

2. Next slowly whisk in the sieved flour into the egg mixture till no trace of flour is found. Stir in the orange rind and set the mixture aside.

3. Preheat the oven to 180°C (degree Celsius).

4. Beat egg whites and 1/2 of the remaining 45g caster sugar with an electric mixer until mixture becomes frothy and foamy.

5.Add in the other 1/2 of the sugar and continue to beat on medium speed until stiff peaks form. (the whole process takes less than 5 minutes and the egg whites remains in the bowl when it is overturn)

6. Using a balloon whisk carefully whisk in the stiff egg white into the egg yolk batter in 3 separate additions, with the 1st addition to incorporate the whites into the yolk mixture till combined leaving no trace of whites.

7. Next add in the 2nd and 3rd addition of whites using the balloon whisk in a gentle manner in order not to knock off the air in the whites, just fold till no trace of whites and the mixture are well combined.

8. Lastly lift up the bowl to height, pour the mixture into the tube pan and tap the pan once or twice on a table top to get rid of any trapped air bubbles in the batter.

9. Bake the cake in the preheated oven (2nd lower rack) for about 30 minutes or when the surfaces turns golden brown. (you can insert a skewer into the centre and test if it comes out clean)

10. Remove it from the oven and invert the pan immediately to let it rest on top of a cup. Make sure it cool completely before unmould.

11. To remove the cake from the pan, run a thin-bladed knife (i use a small plastic spatula) around the inside of the pan and the center core.

12. Release the cake and run the knife/spatula along the base of the pan to remove the cake. Cut into serving size and serve with a glass of freshly squeeze orange juice for extra flavour.

13. TO MAKE THE ORANGE ICING:- Slowly whisk orange juice and Cointreau (if using) into sieved icing sugar to achieve pouring consistency. (you might need slightly more or less orange juice to achieve the right consistency)

This Orange Chiffon Cake has a wonderful orange fragrance which is light and spongy in texture. You could make this ahead in the morning and serve with some whipped cream or seasonal fruit fresh to impress your guest too. While removing the orange rind, remember to wash the oranges thoroughly and use a grater to zest out the rind (read more HERE on how to zest the orange rind).


  1. I love love love orange chiffon cake! I made one for my own birthday a couple of years ago. :) Your's look much more intense with the orange icing and extra zests. Can't wait to try your recipe.

    1. Thanks Amy,

      Yup we love this too! Love the texture and taste especially with freshly squeeze orange juice and zest!

  2. I have been waiting for this recipe after you posted it on instagram. :)

    1. Hi SSB, I have more to learn from your chiffon cake posts! Love all your creations!

  3. Lovely chiffon! The orange flavour is refreshing.

  4. Very pretty orange chiffon cake! Love it very much :)

  5. You are a true chiffon cake mistress (is that a female version of master?? sorry i forgot)! I need to come back to all of your chiffon cake recipes when I'm ready to make it one day (and need to buy mold too). BEAUTIFUL!!!

  6. Hi Ellena,
    I have never been successful with chiffon cake and didn't dare to try for quite a while. Thank you so much for this recipe. I'm successful first time today and felt much more confident now. Now I'm raring to try different flavour chiffon. Yeah!!:)

    1. Hi Lyn, congrats on your successful chiffon cake :) If possible do share with us your bake by emailing me the photo(s) or you can upload to our facebook too :)

  7. Hi Ellena

    Could you please tell me which shop you bought your chiffon tin from, if it was in Singapore? Or did you buy it online? Thanks a bunch.


    1. Hi Dianne,

      You can get the chiffon cake tin at most of the Phoon Huat or baking store. Hope that help :)

  8. hi there!

    any tips for adapting this recipe to a 23cm chiffon tin?


    1. Hi Marie, sorry for my late reply. You can apply x2 of the above recipe :)

  9. Hi Ellena,

    May I know what is Top flour or Cake flour?


    1. Hi Shinyi,

      Top Flour is an extra-fine quality flour that produce fine texture for your bakes such as swiss roll, chiffon, donut and etc whereas Cake Flour is soft-as-silk flour which has excellent tolerance to a high amount of butter and sugar and it's idea for making sponge cake and butter cake. Depending which flour you have, they both can be used for chiffon, for my case. :) HTH


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Ellena (Cuisine Paradise)