Orange Chiffon Cake
Orange Chiffon Cake
Ingredients
- 3 large eggs
- 60 ml orange juice
- 1 teaspoon orange zest
- 85 grams caster sugar, divided
- 40 ml neutral oil
- 75 grams cake flour
- 4 grams baking powder
- 1 teaspoon cream of tartar
Instructions
- 1
Preheat oven to 170 degrees Celsius. Ensure your 8-inch chiffon tin is clean and ungreased.
⏱️ 10 min•🌡️ 170
- 2
Carefully separate the 3 large eggs into two bowls: egg yolks in one, egg whites in another.
⏱️ 2 min
- 3
Add 1/3 of the 85 grams caster sugar to the egg yolks. Beat the egg yolks and sugar together until the mixture becomes creamy and light in color.
⏱️ 5 min
- 4
Add 40 ml neutral oil, 1 teaspoon orange zest, and 60 ml orange juice to the yolk mixture. Mix until well combined.
⏱️ 2 min - 5
Sift 75 grams cake flour and 4 grams baking powder into the wet yolk mixture. Gently mix until just combined and no dry streaks of flour remain, being careful not to overmix.
⏱️ 3 min
- 6
In the separate bowl with egg whites, begin whisking. Gradually add the remaining 2/3 of the 85 grams caster sugar and 1 teaspoon cream of tartar while continuing to whisk.
⏱️ 8 min
- 7
Continue whisking until stiff peaks are formed, and the meringue is glossy and holds its shape.
⏱️ 5 min
- 8
Add a portion of the meringue to the yolk-flour mixture and gently fold it in to lighten the batter. Add the remaining meringue and carefully fold everything together until fully incorporated, taking care to preserve the airiness of the meringue.
⏱️ 5 min
- 9
Pour the combined batter into the 8-inch chiffon tin. Bake in the preheated oven at 170 degrees Celsius for 35-37 minutes.
⏱️ 37 min•🌡️ 170
- 10
Once baked, immediately invert the chiffon tin upside down (e.g., over a bottle neck or on its built-in feet) to cool completely. Allow the cake to cool entirely before attempting to remove it from the tin.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
Orange Chiffon Cake
- 3 large eggs
- 60 ml orange juice
- 1 teaspoon orange zest
- 85 grams caster sugar, divided
- 40 ml neutral oil
- 75 grams cake flour
- 4 grams baking powder
- 1 teaspoon cream of tartar
Instructions
- 1
Preheat oven to 170 degrees Celsius. Ensure your 8-inch chiffon tin is clean and ungreased.
⏱️ 10 min•🌡️ 170 - 2
Carefully separate the 3 large eggs into two bowls: egg yolks in one, egg whites in another.
⏱️ 2 min - 3
Add 1/3 of the 85 grams caster sugar to the egg yolks. Beat the egg yolks and sugar together until the mixture becomes creamy and light in color.
⏱️ 5 min - 4
Add 40 ml neutral oil, 1 teaspoon orange zest, and 60 ml orange juice to the yolk mixture. Mix until well combined.
⏱️ 2 min - 5
Sift 75 grams cake flour and 4 grams baking powder into the wet yolk mixture. Gently mix until just combined and no dry streaks of flour remain, being careful not to overmix.
⏱️ 3 min - 6
In the separate bowl with egg whites, begin whisking. Gradually add the remaining 2/3 of the 85 grams caster sugar and 1 teaspoon cream of tartar while continuing to whisk.
⏱️ 8 min - 7
Continue whisking until stiff peaks are formed, and the meringue is glossy and holds its shape.
⏱️ 5 min - 8
Add a portion of the meringue to the yolk-flour mixture and gently fold it in to lighten the batter. Add the remaining meringue and carefully fold everything together until fully incorporated, taking care to preserve the airiness of the meringue.
⏱️ 5 min - 9
Pour the combined batter into the 8-inch chiffon tin. Bake in the preheated oven at 170 degrees Celsius for 35-37 minutes.
⏱️ 37 min•🌡️ 170 - 10
Once baked, immediately invert the chiffon tin upside down (e.g., over a bottle neck or on its built-in feet) to cool completely. Allow the cake to cool entirely before attempting to remove it from the tin.
⏱️ 120 min