Orange Chiffon

I was baking some chocolate cake when MIL ask if I'm making any chiffon today.Knowing that she's a lover for chiffon cake. I make this for her. At first wanted to make Pandan Chiffon, but forgot to buy coconut milk on my way back. So i use whatever is available in the kitchen ~ Yes orange!

Orange & Lemon Chiffon Cake
Recipe from Joy of Making Desserts by Shadow Kwan's

I remember the first time baking this recipe, i used 8" round pan. The cake turn out extremely short (about 1" tall) and is a joke to even serve it ~ but taste and texture of cake is good.

This time, i bake them using 18cm tube pan. In fact, this is the most success attempt using this recipe. I omit the lemon juice, as there isn't any.

The cake taste is very moist and soft - almost like a cotton cheesecake!

80g cake flour
1/2 tsp baking powder salt
60ml orange juice
2tbs lemon juice ( can be omit if dun have)
50ml oil
3 egg yolks
20 g sugar

4 egg whites
30 g sugar
1/4 tsp cream of tartar


1. Beat egg yolks with 20 g of sugar until creamy white.
2. Mix in orange juice , lemon juice and oil.
3. Fold in flour
4. In another bowl whisk egg white until foamy then add 30g sugar gradually together with cream of tartar.
5. Put 1/3 of egg white into the egg yolk mixture . Mix in the flour mixture. Add
the remaining egg white. Fold gently to mix well.
6. Bake 175 C for 25-30 minutes
7. Revert the pan and let it cool .


Jas said…
Hi, your chiffon cakes looks delicious. I tried making one, but realised the cake sink when i took it out of the oven. Do I have to wait for awhile before taking cake out of the oven? I took it out immediately after it was baked.
Sukkimi said…
Hi Jas,
For Chiffon, you must turn revert the pan when cooling, els the cake will sink.
You dun have to wait to take out from oven.

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