15/06/2026
Orange Chiffon cake Recipe
Step by step ⬇️
This Orange Chiffon cake looks beautiful! Here is the step-by-step procedure to help you recreate it.
Cake Batter:
5 eggyolks size
1/4 cup white sugar
1/4cup orange juice
1/4 cup vegetable oil
1/2 tsp salt
1 tsp vanilla
1 Tbsp orange zest
Dry ingredients:
1cup all purpose flour /cake flour
1 tsp baking powder
Meringue:
5 eggwhites
1/2 tsp white vinegar/ Cot
1/4 cup white sugar
Preparation
Preheat: Preheat your oven to 150°C.
Prepare the Pans: Use two 6-inch pans.
Important: Do not grease the sides of the pans, as chiffon cake needs to "climb" the sides to rise properly. You may line the bottom with parchment paper for easier removal.
Steam Setup: Place a tray or pan filled with about 2 cups of water at the bottom of your oven before you begin baking to create the necessary steam.
Step-by-Step Procedure
1. Mix the Cake Batter
In a large mixing bowl, combine the egg yolks and 1/4 cup sugar. Whisk until the mixture is smooth and slightly pale.
Add the orange juice, vegetable oil, salt, vanilla, and orange zest. Mix until well combined.
Sift the all-purpose flour (or cake flour) and baking powder directly into the yolk mixture.
Gently whisk or fold the dry ingredients into the wet until the batter is smooth and free of large lumps. Do not overmix.
2. Prepare the Meringue
In a separate, very clean, and grease-free bowl, beat the egg whites and vinegar (or cream of tartar) using an electric mixer until they become frothy.
Gradually add the 1/4 cup sugar in a slow, steady stream while continuing to beat the egg whites.
Continue beating until you reach medium stiff peaks—this means when you lift the beaters, the egg whites stand straight up without drooping.
3. Combine
Take about 1/3 of the meringue and gently fold it into the orange yolk batter to lighten the mixture.
Gently fold in the remaining meringue in two additions. Use a spatula to scrape the bottom and sides, folding in an "under-and-over" motion. Be gentle so you don't deflate the air you just whipped into the whites. Continue until no white streaks remain.
4. Bake
Divide the batter evenly between your two 6-inch pans. Tap the pans gently on the counter to release any large air bubbles.
Bake at 150°C for 30–45 minutes.
The cake is done when the top springs back when lightly pressed, or a toothpick inserted into the center comes out clean.
5. Once baked, For best results,Flip /invert the pans immediately onto a wire rack to allow air circulation.
carefully run a thin knife around the edges to release the cakes.
Pro Tips for Success
Room Temperature Eggs: Ensure your eggs are at room temperature before you start; they will whip up to a much better volume.
Clean Tools: Even a tiny amount of grease or yolk in the egg whites will prevent them from forming a proper meringue. Ensure your bowl and whisk are perfectly clean.
The "Folding" Technique: This is the most critical step. If you stir too vigorously, you will lose the air, and the cake will be dense instead of fluffy.
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