Orange Chiffon Cake

Orange Chiffon Cake 1


Egg Yolk Batter:

6 egg yolks

36g caster sugar

96ml canola oil

120ml freshly squeezed orange juice

1 tsp grated orange zest

120g cake flour

1 tsp baking powder

¼ tsp salt


6 egg whites

¼ tsp cream of tartar

72g caster sugar

Preparation Instructions:

  1. Preheat oven at 170C.
  2. In a mixing bowl, add in egg yolks and caster sugar. Whisk until frothy.
  3. Add in canola oil, orange juice and orange zest. Whisk to combine.
  4. Add in cake flour, baking powder and salt. Whisk to combine. Set aside.
  5. Beat egg whites with an electric mixer until bubbles form. Add in cream of tartar. Beat until combine. Mix in 1/3 of caster sugar at a time, and beat well between additions. Continue to beat until stiff peaks form.
  6. Spoon out 1/3 of the beaten egg whites and mix into the egg yolk batter.
  7. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined.
  8. Pour batter into a 20cm chiffon cake pan. Level the surface with a spatula.
  9. Bake in preheated oven at 170C for 1 hour.
  10. Remove cake from the oven, invert the pan immediately. Allow to cool completely.




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