Orange Chiffon Cake

Updated: Jun 5

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

  1. In a mixing bowl, using a hand whisk, beat egg yolk and sugar until slightly foamy

  2. Add orange juice, oil, vanilla bean, orange zest, and gently mix well

  3. Add sifted pastry flour, baking powder, sea salt, and gently mix well

  4. 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

  5. Using a spatula, gently fold in meringue, in 3 batches

  6. Gently pour batter into chiffon cake tin (8" size)

  7. Preheat oven at 140°C, using top and bottom heat mode

  8. Bake at 130°C-140°C for 65 minutes at the lowest rack of the oven

  9. 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


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