TGIF! It has been a busy week. The weather was so humid that I have been sweating like mad. Plus the running nose due to late nights makes my tastebud go haywire. So I decided to bake something to cheer myself up.

I am not definitely not an expert in chiffon cakes. I know of people who really calculate the proportion of ingredients, and have all sorts of different ways to make their chiffon cakes the most airy one. I learnt that when I took up basic foundation but it’s just too much of a hassle to do it especially when I just feel like baking a cake and not selling it. Even if it is burnt or undercooked, these are the moments where I just want to enjoy my baking process.

So I just grated some oranges, squeezed some juices and off I go to bake the cake. It didn’t turn out very pretty but definitely soft lah. So in order to cover the imperfections, I did an orange glaze the next morning. But well, my glaze was pretty translucent so it didn’t help much. Please ignore the black dots, I wanted to sprinkle some cocoa powder but it was a wrong move. I should have add it in with a smaller batch of batter and stir it in. But I am glad that my friends enjoyed it! Or maybe they are just trying to make me happy by eating it. LOL.

orange chiffon cake
orange chiffon cake-001
orange chiffon cake-002

Orange Chiffon Cake
Makes 9 inch cake
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Part A
  1. 7 Egg yolks
  2. 50g caster sugar
  3. ¼ tsp salt
  4. 4 Tbsp Cooking oil
  5. 2 Tbsp Grated orange rind
  6. 4 Tbsp Orange juice
  7. 110g Self-raising flour
Part B
  1. 7 Egg whites
  2. ½ tsp cream of tartar
  3. 130g caster sugar
For Orange Glaze
  1. 115g Butter
  2. 250g Icing sugar
  3. 40ml Freshly juiced orange juice
  1. Preheat oven to 170C/325F.
  2. Beat egg yolks with sugar till pale, then add in salt and oil, mix briefly till looks like mayonnaise.
  3. Add in grated orange rind, orange juice and mix well. Fold in sieved flour until forms batter.
  4. Beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until stiff peaks form.
  5. Gently fold beaten egg white foam into egg yolk batter in 3 batches until fully combined.
  6. Pour batter into ungreased 9-in(22cm) tube pan. Tap the pan a few times on table top to get rid of any trapped air bubbles in the batter.
  7. Bake for 50-60 minutes or until cooked. Invert the pan and let it cool completely before removing the cake from pan.
To make orange glaze
  1. Melt the butter in a small pan, remove from heat.
  2. Sift in the icing sugar and enough juice to make a pouring consistency.
  3. Beat until smooth and lump free.
Adapted from Chiffon Cake Is Done
Adapted from Chiffon Cake Is Done
Miss Tam Chiak