4.6 from 131 votes
Orange Chiffon Cake
The Orange Chiffon Cake is a light and airy dessert made by combining whipped egg whites with a batter flavored with orange juice, zest, and a touch of orange coloring. The use of neutral oil and self-raising flour creates a tender crumb, while baking in an ungreased tube pan allows the cake to rise fully and develop its characteristic texture. This cake highlights delicate citrus notes and a soft, spongy texture suitable for a special occasion or teatime.
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings:
4
people
Calories:
543 kcal
Course:
Cake
Cuisine:
International
Ingredients
- 7 egg yolk
- 1/4 cup superfine sugar
- ¼ tsp salt
- 4 tablespoons neutral cooking oil generic cooking oil
- 2 tablespoons orange rind grated
- 4 tbsp orange juice
- orange coloring few drops
- 4 oz (125g) self-raising flour
- 7 egg white
- ½ teaspoon cream of tartar I substitute with 1 tsp lemon juice
- 2/3 cup superfine sugar
Instructions
- Preheat the oven to 170°C (325°F). Prepare a 9-inch (22 cm) tube pan, ungreased. To make the egg yolk batter, beat the egg yolks with sugar until pale, then add the salt and oil, mixing briefly until it resembles mayonnaise.
- Add the grated orange rind, orange juice, and orange coloring, and mix well. Fold in the sifted flour until a batter forms.
- To make the egg white foam, beat the egg whites and cream of tartar until the mixture forms soft peaks. Gradually add the sugar, beating at high speed until stiff peaks form. Gently fold the beaten egg white foam into the egg yolk batter in three batches until fully combined (do not overmix).
- Pour the batter into the ungreased 9-inch (22 cm) tube pan. Tap the pan a few times on the tabletop to remove any trapped air bubbles in the batter. Bake in the preheated oven at 170°C (325°F) for 50-60 minutes, or until cooked. (When lightly pressed, the cake will spring back.) Immediately upon removing the cake from the oven, invert the pan (turn it upside down) and place it on a bottle or flat surface so it is suspended above the counter. Let it cool completely before removing the cake from the pan. To remove the cake from the pan, run a thin-bladed knife or a palette knife around the sides of the pan and the center core to release the cake. Then, run the knife along the base of the pan to remove the cake.
Cup of Yum
Notes
- Use precise metric measurements for best results.
- Do not grease the tube pan to allow proper rising of the cake.
- Fold egg whites gently into the yolk batter to maintain airiness and light texture.
- Invert the pan immediately after baking to prevent collapse as the cake cools.
Nutrition Information
Serving
4people
Calories
543kcal
(27%)
Carbohydrates
70g
(23%)
Protein
14g
(28%)
Fat
23g
(35%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
13g
(65%)
Trans Fat
0.1g
(5%)
Cholesterol
340mg
(113%)
Sodium
249mg
(10%)
Potassium
251mg
(5%)
Fiber
1g
(4%)
Sugar
48g
(96%)
Vitamin A
501IU
(10%)
Vitamin C
13mg
(14%)
Calcium
56mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 543
% Daily Value*
| Serving | 4people | |
| Calories | 543kcal | 27% |
| Carbohydrates | 70g | 23% |
| Protein | 14g | 28% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 340mg | 113% |
| Sodium | 249mg | 10% |
| Potassium | 251mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 48g | 96% |
| Vitamin A | 501IU | 10% |
| Vitamin C | 13mg | 14% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.