Thursday, August 5, 2010

Orange Chiffon Cake

Chiffon cakes were a rage way back in the 60s. I remembered baking almost every other day for my friends and friends' friends. They were not sold at bakeries nor cake shops then.
The most popular flavour was the pandan chiffon.

I did not have any coconut cream nor pandan leaves but I have a bottle of orange cordial.
So I made 2 chiffon cakes. I was a little worried as to whether the cakes would turn out well as I have not baked chiffons for almost 20 years. I gave up chiffons and went on to bake other types of cakes - chocolate torte cake, chocolate fudge, blueberry cake etc....

What I used:

4 egg yolks
2 tablespoon corn oil
75 ml orange cordial ( I used Sunquick)
100g Softasilk cake flour
2 teaspoons baking powder
1/2 teaspoon orange essence or 2 teaspoons orange zest

7 egg whites
100g caster sugar
1/2 teaspoon cream of tartar

What I did:

1. Use a hand whisk to mix egg yolks, oil, essence and orange cordial in a bowl.

2. Sift flour and baking powder and add to the yolk mixture and mix well.

3. Add sugar and cream of tartar to the egg whites and beat at medium speed for a few seconds and then turn on to high speed for about 4 to 5 minutes or till egg white is stiff.

4. Pour the yolk mixture to the egg white and carefully mix with a spatula until combined. Do not over mix or the mixture will turn watery.

5. Fill up two 18-cm tube pans and bake in pre-heated oven 160 deg C. for about 50 minutes.

6. Over turn tube pans to cool cakes before removing.

The cake seems over-baked because at 160 deg C, my oven was too hot for chiffon. The cakes over-tanned within 15 minutes before I realised it. I lowered the temperature to 140 deg C. Thankfully the texture of the cake was not affected. It was soft and moist.


  1. Very orangy-brown chiffon, and I like the last can tell ppl: Every chiffon has a broen linning... :P

  2. Mmm...I love your orange chiffon cake. Looks so soft and high.

  3. Oh, this is one delicious looking cake! I haven't made a chiffon cake in a long time and have to now after seeing this! I love this with the subtle orange flavors!

  4. The chiffon cake aint rusty yet, still looking good!!!

  5. I love chiffon cake, yours look soft and fluffy, welcome back to chiffon cake baking :)

  6. Hi Ladies,
    It was a good feeling that the chiffon turned out right.
    Thanks for all the encouragement. :)

  7. I guess you still have your touch in making the chiffon cake after 20 years. They look so soft and light.

  8. I love chiffon cake - soft slice is never enough.

  9. Hi Busygran,

    Looks like your skills have not deterioted even though you have lost practice for so long. Congrats on getting the feel back =]. The chiffon cake certainly looks majestic and delicious looking.

    Btw where did you get the softassilk flour? I din know we have it here in SG.

  10. Hi ICook4Fun,
    I'm encouraged by the result. Will be making more varieties.

    Hi Tigerfish,
    True a slice is not enough. My daughter ate half of the cake when it cooled.

    Hi Bakertan,
    I bought the Softasilk flour from Cold Storage at Leisuredrome. The brand is Pillsbury.

  11. Your chiffon looks perfectly baked, it's soft & fluffy :)

  12. Wow that Chiffon Cake looks so good. I've never baked one before but will have to remedy this!


  13. Your cake looks perfect! I've never made a chiffon before, but from your description and pics, I'm thinking my kids will love it!

  14. This is one perfectly folded and baked chiffon!

  15. Yummmmm.... love this chiffon cake. It looks very soft and delicious.

  16. Hi busygran,

    The texture looks great! The recipe has a lot more whites than most chiffon recipes i've come across. =)


Welcome to my humble blog. Please do drop a line or advice. My apologies if I am unable to respond to all your comments. Please leave a name rather than 'annoymous' after your comments.