
Orange Chiffon Cake
Updated: Jun 5, 2021
We were so blessed to received a large bag of fresh oranges! Eating the orange on its own, or turning it into a fruit salad might be a little bored for us. Therefore, I used the freshly squeezed orange juice and baked a chiffon cake for our breakfast and tea time.
This recipe was adapted from my dear friend's blog (Bake with Paws) with a little tweak to the original version. I hope you will like this recipe and give it a try. If you have questions, please comment below or slip a DM into my Instagram page!


Ingredient
Egg White x 7
Super Fine Caster Sugar 70g
Distilled Vinegar 1 tsp
Egg Yolk x 7
Super Fine Caster Sugar 70g
Freshly Squeezed Orange Juice 80g
Neutral Tasting Oil 80g
Fresh Orange Zest 1 Tbsp
Vanilla Bean 1 Tsp
Japanese Pastry Flour 185g
Baking Powder 1 Tsp
Sea Salt 1/8 Tsp (or a pinch)
Method
In a mixing bowl, using a hand whisk, beat egg yolk and sugar until slightly foamy
Add orange juice, oil, vanilla bean, orange zest, and gently mix well
Add sifted pastry flour, baking powder, sea salt, and gently mix well
In a separate mixing bowl, add egg white, vinegar, beat until foamy, add sugar in 3 batches and continue to beat until medium stiff peak
Using a spatula, gently fold in meringue, in 3 batches
Gently pour batter into chiffon cake tin (8" size)
Preheat oven at 140°C, using top and bottom heat mode
Bake at 130°C-140°C for 65 minutes at the lowest rack of the oven
Once ready, bring it out from oven and cool it upside down for at least 6 hours or overnight, before unmolding it from the tin
Note
Nishio Peacock is used as Japanese Pastry Flour, the product can be found at our shop, simply click "Order Form" to find out