Orange Chiffon Cake
Today is 1st April, 2005 and it's supposed to be April Fool Day but I am not fooling you. I'm gonna post my "best selling" chiffon cake recipe - Orange Chiffon Cake.
My sister, Karen loves Orange Chiffon Cake and she used to order her cakes from Rose, another home baker in her neighbourhood. She reckons that Rose's OCC tasted better than those from Bengawan Solo. When she visited me last November, I told her that I can do a OCC better than Rose or BS, she didn't believe me. So, I baked one for her instantly. Gosh! From then on, this is her must bake item every week.
Ingredients:
115g Cake Flour
3/4 tsp Baking powder
85ml Warm orange juice (I used packet 100% OJ and put it in hot water bath)
Finely grated zest of 1.5 large orange
5 egg yolks + 30g castor sugar + Salt 1/4 tsp
5 egg whites + 50g castor sugar + 1/2 tsp cream of tartar
60ml Corn oil
1/2 tsp Vanilla essence or 2 tsp Rum
Method:
1. Sieve flour and baking powder.
2. Use hand whisk to whisk egg yolk until creamy and light in colour.
Add in corn oil then warm orange juice and rum.
3. Add in flour mixture into yolk mixture lightly. Add in orange zest.
4. Beat egg white with electric beater until big bubbles formed.
Sprinkle in cream of tartar and beat until it is white in colour.
Add in 50g sugar 3 times (a little at a time) and beat until stiff perks
formed. About 8 - 10 minutes for 150w egg beater.
5. Pour 1/2 egg white into flour mixture in (3) and blend well.
6. Pour flour mixture into the rest of the egg white and blend well.
7. Bake at 175C for 45 minutes or until cooked.
8. Invert the cooked cake during cooling process.
Labels: Cakes
posted by Florence @ 9:36 AM
66 Comments:
my FAVOURITE.....tks for sharing this recipe. Feedback from others are also very positive. -K
我是vivian, 初次造訪..又讓我發現一個好站..
我也好喜歡 chiffon cake 耶!!但沒做過柳橙口味的, 哪天來試試好了, 謝謝你的食譜分享..雖然我沒吃過 Bengawan Solo 的chiffon cake,但我相信這個一定很好吃..
If you cannot read what I've typed, pls let me know...
妳好：
喜歡妳這個食譜很久了，一直很想做做看，但不曉得如何改成六吋的份量??
另請問castor sugar是指糖粉嗎??
謝謝妳~~!!
Rain,
你好！ Miss this one and sorry for the late reply.
Castor sugar = 細糖
如想做 6" 就把所有份量減半雞蛋用三小顆就可以了！
I've tried this recipe and it turns out very well. The cake is very nice, soft and fluffy. I really love it, must do it again.
Thanks a lot for sharing this great recipe.
regards,
NoorMasri
* sorry for double post
Hi Noor,
It's ok. Will delete your first post!
Thanks for visiting me! :D
I tried your OCC last Friday. It was my first chiffon cake.Used to think that chiffon cake was difficult to bake. Your recipe must be fool proof !
Hi chih,
Thanks for dropping by!
Glad that you have success with this chiffon cake. :)
Hi! Tried yr recipe for OCC yesterday. Turned out good, texture was fine & soft but the hight of my cake did not look quite as high as yrs.
Tks a lot for sharing and tks for the English version of the recipes. I’ve visited other sites but can only admire the photos. Love yr site.
Regards
EJS
Love your site and all the lovely cakes you bake. I have just started baking. Just like to know how do you invert the cake during cooling process? Can I just overturn the cake pan on a wire rack and leave it till cool? Awaiting for your reply. Thanks
Hi,
If you are using a standard cake pan instead of the chiffon cake pan you can invert onto a wire rack for cooling. :)
Thanks for your prompt reply. My name is Jan and it has been an experience just browsing through your recipes.By the way, you are residing in Hong Kong.Just curious, are you a local? I am from Singapore.
Hi Jan,
Thanks for dropping by.
I'm a S'porean residing in HK!
Hi Florence,
Jan again. One question, if your recipe calls for usage of rum,can it be omitted and if omitted,any compromise to the taste? What kind of rum should I use? The normal xo or vsop, can?
Hi Jan,
I usually use Myers Dark Rum for all my cakes, it enhanced the flavour of the cakes. You can use 1/2 tsp vanilla esssence or 2tsp of xo or vsop too!
Ok. Got it! Thanks so much.
Jan
i bake yr occ today, its so fluffy, moist and soft. my family love it very much. just a ? the top cake is cracked and the side skin is not brown like yours. i will try again bcause the cake is good. thanks alot florence for sharing the recipe and luv yr site so much.
siti
Hi Florence,
How should I go about preparing the orange zest? What is the size of the cake pan that this recipe is intended for? Thanks.
Daphie
Hi Daphie,
I used a 20cm cake pan.
Orange zest = grated orange skin, use only the orange colored part.
Hi Florence!! Which kind of cake flower self-rasing flour or plain flour??
Thank you
Hi,
Cake flour is not plain flour or self-raising flour. Cake flour is a low protein type of flour.
If you cannot find cake flour, then for every 120g of plain flour, remove 2 tbsp of it and replace with 2 tbsp cornstarch to achieve the effect of cake flour. :D
Hi Florence
Thanks for sharing, tried baking the orange chiffon cake, it very soft and fluffy. However, the cake rised very high, but it dropped from the tin while cooling and the side is a bit sticky. Baked a 175C for 45 mins, I think my cake is underbaked. Your advise pls. Thanks
Hi Florence,
I've always wanted to bake this but I do not have a chiffon cake tin. Is it ok to use a 8" round instead? I saw in KC you have baked a chiffon cake based (Chestnut cake) using a regular cake tin.
This post has been removed by the author.
Reena,
Yes, you can bake it in a round cake pan. :D
Hi Florence
I tried your recipe but unfortunately cake did not turn out tall and fluffy.
May i know it is important to use large egg for chiffon cake. How heavy is your egg (with shell) do you normally use.
Thanks
Hi Florence,
May i know why we have to use warm orange juice? What will happen if cold orange juice is used in the recipe? Tq
Hi,
I use warm orange juice, so that it will blend well with the rest of the ingredients in the yolk mixture especially the oil in it. :D
Dear Florence,
I tried this cake, came out absolutely delicious. Thank you so much for sharing this recipe. I am baking it again this weekend.
God Bless,
Sandra
Hi Sandra,
Glad that it turned out well for you. This is one of my family's favourite.
Hi, i baked it just now. Yr recipe is good. Thanks,,1st time i made it sucessful as previous many failure...well, nice taste, smell & colour ( brown evenly)with little crack.but DON'T rise high enough and little crumles falls off as i cut.what's wrong ?? i used 9 inch c.tin and total cake height ~ 1.5 iches..
Hi Florence
I just tried this recipe. I adjusted it to use 3 eggs. It was delicious. I couldn't wait to cut into it. It was soft and moist. I hope that it stays like that tomorrow too.
Thanks! HungryKat
Hi
Tried the recipe today. Cake was delicious but noticed that it did not rise much.
Would like to know - does it make a difference if i greased the baking pan?
regards
Hi Florence,
Just wondering, for the baking heating, should I use top and bottom heat or just bottom heat with fan? I tried making pandan chiffon yday but it didn't rise too nicely.
Thanks!
Hi Florence, in the method 5 & 6 the mixture is to 'blend well', it is belnd well with blender or it suppose to by hand or otherwise ? Plz help...thanks!
Hi,
Blend well means blend with a spatula or hand whisk.
Hi Florence, I tried this out today! YUMMY! Shiok-a-doo! If I want it in lemon flavor, do I just replace the orange juice with lemon juice, although I think should reduce the amount since lemon is more sour. Your wise advice is much appreciated.
Hi Lilee,
No, just use 1 - 1.5 tbsp lemon juice and top up with water. Add in zest of 1 - 1.5 lemon.
Hihi, thanks so much for answering my question re lemon substitution. Will try it out soon and let you know if I succeed. BTW, I've managed to get 4 sets of those Disney cookies in Tokyo - Mickey Minnie/Chip&Dale/Marie/Winnie & Piglet at JPY400 each - works out to about SGD5. My Tokyo colleague bought for me! I almost bought them from Hong Kong ... guess it pays to have friends everywhere.... Cheers and have a good week ahead.
Hi Florence,
whts the size of the chiffon cake tin u used? is it 20cm or 23cm?
Lena
hi Florence!
i tried your recipe today, except that i substituted the orange juice with grapefruit juice.
the cake's really soft and fluffy!
however, after cooling the cake, it sank, may i know why it happened?
and there were some cracks on the top of the cake too, is it normal?
Florence, I have create blog for my baking and posted yr link in it . Just to ask yr premission if not i'll deleted it.
Hi Florence
As I am very new in baking cakes, need yr help to elaborate further before I really love to try this recipe- Thanks.
1) After hand-whisk eggyolk till
creamy,we add cornoil, warm
orange juice,vanila essence,
what about the 30gm sugar n
1/4 tsp salt ?
2) For eggwhite mixture, after
adding cream of tartar,to add
50gm sugar. U mentioned 3 times,
is it 50 gm x 3, total 150gm in
all for this eggwhite mixture?
Thanks in advance for yr help!
MsCake,
1) the 30g of sugar and salt are added to the yolk before you start whisking.
2)50g sugar for the egg white is added in 1/3 at a time.
Happy trying. :)
Florence,
my oh my, this recipe is sure delicious. tried it and turned out perfect. thanks
cheers,
Janet
Hi florence,
thanks for the wonderful recipe, just 1 question, how u remain your chiffon cake height? the
cake after cooling down will fall in height as there is no stabilising agent?
thanks
Hi,
The cream of tartar in the egg white will stabilize it and increase its volume.
The chiffon cake will retain its height if the egg white is beaten with cream of tartar and sugar to the correct stage.
Hi florence,
Thanks for the prompt response. Between if my cake hieght fall dowm is it means the egg white beaten too long or too short?
thanks
Hi,
Do i need to pre-heat the oven at 175C also well?
thanks
hi florence!
am a amateur baker. have succeeded twice in pandan chiffon cake. loved your orange chiffon cake recipe. but i only have a small 6" baking tin. can i trouble you to work out a revised recipe for a 6". i read that a reader asked for a 6" recipe too.i think alot of us amateur bakers will be thankful for it. great site!
Hi,
There are many reasons why the cake collapse after baking to name but af few:
1. Egg white under beaten or over beaten.
2. Over-mixing of the final mixture thus destroying the air in the mixture.
Hi,
It all depends on your oven but best to preheat for 10 minutes.
Hi Florence! Thanks for the recipe! :D i tried it and it is indeed wonderful, soft and fluffy! :)
Amanda
Florence,thx for sharing this recipe.i hv tried it.itu turn out great.
Hi,
Glad you like it. :)
Hi florence,
I tried the recipe, the aroma of the orange and cake was so wonderful. Thanks for the fabulous recipe. :)
1. I discovered that, while baking about 20 mins, the cake rise till very high. When near to the last 10 mins, it sank about 1 inch. During the cooling process, it sank another 1 inch. Is it means I need to turn off the over after 25-30 mins bake?
2. The cake surface crack, is it normal? The surface also turns moderate brown, at least double of the color in ur pic. Any ideas why?
Thanks.
Hi FLorence,
I l;ove ur recipe, so far i found all very nice and tasty.:)
i am have a 20cm chiffon cake. do i need to increase the ingredients? can u suggest me?
thanks for ur help
hi, i've tried ur occ recipe. it's wonderful... soft and fluffy but the cake taste a bit bitter. is it coz the orange i used? or??? can u help.... i used sunkist oranges.
cathy
hi florence,
i've tried ur occ recipe today. so soft and fluffy. but the taste of the cake turn out a little bitter. is it coz the oranges i used. i used sunkist oranges for both the zest and the juice.
hope u can help
thanx
cathy
Cathy,
Maybe because of the orange zest. Make sure you do not grate the white part of the orange.
Hi! Florence
i love orange chiffon cake. try out your recipe twice last week. Bake at 160 for 60min, cake always crack at the top when baking, when cool down sank about 1/2 inch and moist on top.
Can you please advice.
Thank you very much.
Phy
Dear Florence,
It was very generous of you to shared this recipe. I tried baking it last week and it turns out very well. The cake was gone within an hour. I really can't believe it. My family and friends can't stop complimenting. Thank you so much. Anyway, do you have a good plain chiffon cake recipe to share? I would like to use it as a cake base because personally i found sponge cake was a bit heavy for me. My email address is NM.Lim2685@hotmail.com
Thank you in advance.
Sally
Hi!
Thanks for sharing this wonderful recipe!Its soft, moist and fluffy even on the second day!
Dearest Florence,
Thanks for the great recipe.my sis and i made it for her son's birthday-we bravely doubled your recipe because we were using a 25cm cake pan.nearly burst over the cake pan!anyway it shrank sufficiently and we decorated with whipped cream-it was heavenly and her fussy children loved it!
regards
lara
Dear Lara,
So glad you all liked it.
Happy birthday to the boy! :)
Dear Florence,
Thank you for sharing this lovely recipe. We all love it very much!
Cheers!
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