Orange Chiffon Cake

Orange Chiffon 3

Of all my chiffons, the most popular ones are my Pandan Chiffon and Orange Chiffon, the most requested flavours from my friends. Personally I love the Orange Chiffon a lot too. It is citrusy, light and refreshing. A breeze to do this flavor too. It does not take long to squeeze the 60ml of the orange juice and with my beloved Microplane zester, I could get the nice smelling fine zest in a jiffy.

Orange Chiffon 2

Using my all-time-to-go-to chiffon recipe, here’s the Orange Chiffon version.



5 eggs
110g cake flour
120g caster sugar (separate into 60g and 60g)
1/4 tsp baking powder
60ml freshly squeezed orange juice
2 tbs orange zest
1/4 cup oil (60ml)
1/2 tsp vanilla essence


1. Grate the peel of 2 oranges to obtain around 2 tbs of orange zest. Squeeze the oranges to get 60ml of juice. Separate the egg whites and yolks. Sift cake flour and baking powder together.

2. Add 1/2 of the sugar (60g) to the egg yolks and beat till creamy and fluffy.

3. Stir in 1/3 of the orange juice and mix well. Fold in 1/3 of the sifted flour. Repeat till orange juice and flour are finished mixing in the yolk-sugar batter.

4. Add in vanilla essence, orange zest and salad oil, and gently mix well.

5. Beat egg whites until foamy. Add in the remaining sugar, and continue to beat until firm peaks are formed. I always prefer to beat till firm but NOT stiff peaks.

6. Take 1/3 of the egg white and add to the batter. Gently fold in to mix well. Pour the batter into the remaining egg white and gently fold in to mix well.

7. Pour the batter into chiffon cake mould. Gently knock the sides of the mould to release air bubbles trapped inside.

8. Bake in pre-heated oven at 150 deg cel for about 60 minutes. Remove from oven, invert the mould and set aside to cool for about 30 minutes. Once cooled, remove from mould.

I am using a 17cm mould and personally I prefer to let the chiffon cooled for an hour before unmoulding. I also prefer to unmould the cake using hands and not knife.

Orange Chiffon 1

This is the kind of chiffon that one can chomp down a few slices at one go. And it goes so perfectly well with a cuppa tea for tea-time.

Orange Chiffon 4



  1. Susanna says:

    May I know what kind of oven heat setting did u use? Top & Bottom heating, Fan-Forced all round or just bottom heating?


    • bakinglanguage says:

      I am using Top and Bottom and fan-forced. However, you would have to look at your ovens. Every oven is different. In my previous ovens, I was using non fan-forced too but at same temperature. I like to place my chiffon at the rack which is one level/rack below the middle rack. My oven has 5 levels, meaning the second one from the lowest. Susanna, you might like to lower the temp to 140 deg C and bake at 50 min if you prefer a lighter “crust” (^-^)
      Happy baking! Thanks for dropping by my blog and leaving your lovely comments (^-^)

  2. Susanna says:

    I haven’t baked chiffon cake for some time. Thanks very much for your many helpful tips.

    All your chiffon cakes look so tall, pretty and soft. Hope to try out your recipes soon! 🙂


    • bakinglanguage says:

      Thanks, Susanna. I’m sure you will have no problem in churning out a beautiful chiffon. Have fun then!

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