Daily Cooking Quest

Orange Chiffon Cake

This recipe yields a very fluffy (think cloud or pillow), very soft, and still very juicy orange chiffon cake.

Chiffon cake is probably one of the most delicate cake one can bake. In Indonesia, we call this type of cake “kue bolu”. We always serve it plain, and it is argueable one of the most commonly served daily during tea-time when we fancy some cake. This orange version is very popular, not only in Indonesia, but also among other Southeast and East Asian countries.

Orange Chiffon Cake - the ingredients and how to prepare the batter

Chiffon cake pan

Most people will insist that you need to bake this in a tube pan. I grow up calling it a chiffon cake pan, but here in United States, it is sold as angel food cake pan. The one we use widely in Asia is actually the 7-inch angle food cake pan, which can be harder to find compared to the regular 10-inch pan. You can try Amazon, or Bed Bath and Beyond. I myself use the one from Wilton. There are also many people baking chiffon cake with an 8”x3” round cake pan with great success, so if you already have that in your kitchen, you may want to give it a try. You need to make sure that the pan you use is made with aluminum, and you need to get a NOT non-stick version.

Orange Chiffon Cake - make sure to invert the pan while cooling the cake to prevent it from collapsing

Controlled cracking

Any chiffon cake you bake will probably produce some sort of cracks on top. Once the cake is removed from the pan, the cracks are usually hidden from view if you place the top part on the bottom of your cake plate. But, you can actually control how the cake cracks by pulling it out from the oven at around 15 minutes of baking time and quickly cut some slits on top. This way, the cracks look designed, and you can serve the cake as is, without flipping the top to bottom and the bottom to top.

Orange Chiffon Cake - if you want regular cracks like this, make sure to make your own slits mid baking

Invert the pan to cooling the cake

Another key technique when preparing chiffon cake is the method to cool the cake. You need to invert the cake pan and cool the cake upside down. I usually just grab three little bowls and place them on a wire rack, then stand the three little feet from the tube pan on top of the bowls. Only remove the cake from the pan once it has fully cooled. If you don’t follow this method of cooling the cake, you risk ending up with a collapsed cake, which after all the care you take to bake the perfect chiffon cake, is just a shame if that happens.

Orange Chiffon Cake

Orange Chiffon Cake


5.0 from 6 reviews

Author: Anita Jacobson

Categories:

Cuisine:

Ingredients:

Prep Time: 30 mins

Cook Time: 45 mins

Total Time: 1 hour 15 mins

Serves: 8 (one 7-inch angel food cake pan)

Ingredients

  • 100 gram (3.5 oz. / ~ 14 tablespoon) cake flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 5 egg yolks
  • 30 gram (1 oz. / ~ 3.5 tablespoon) powdered sugar
  • 80 ml (1/3 cup) neutral flavored oil (e.g. vegetable, canola, e.t.c.)
  • 100 ml (6 tablespoon + 2 teaspoon) freshly squeezed orange juice
  • 1 teaspoon orange zest
  • 5 egg whites
  • 1/2 teaspoon cream of tartar (or 1 teaspoon vinegar)
  • 60 gram (2 oz. / ~ 7 tablespoon) powdered sugar

Instructions

  1. Preheat oven to 350 Fahrenheit (180 Celsius).
  2. Sift together cake flour, baking powder, and salt.
  3. In a mixing bowl, beat egg yolks and 30 gram powdered sugar until well mixed. Add in oil, orange juice, and orange zest. Beat until well mixed. Add the cake flour mixture in 3 batches, and beat until well mixed. Set aside.
  4. In another mixing bowl, whisk egg whites until foamy. Then add cream of tartar (or vinegar). Add powdered sugar in 3 batches, and keep whisking until stiff peak.
  5. With a spatula, gently fold the egg whites into the egg yolks batter in 3 batches.
  6. Pour into a 7-inch angel food pan (I use the one from Wilton). Gently tap to remove air bubbles. (*)
  7. Bake in preheated oven for 15 minutes.
  8. [Optional] Remove pan from oven, quickly make thin slits on the top to control the cracking pattern of the chiffon cake.
  9. Reduce heat to 320 Fahrenheit (160 Celsius). Continue baking for another 25-30 minutes, or until a cake tester comes out clean.
  10. Cool the cake by inverting the pan to prevent the cake from collapsing. Once the cake is completely cool, gently run a thin knife along the edges of the pan to unmold the cake.

Notes

  • (*) I am using a smaller size angle food cake pan which holds 50% volume of a regular 10-inch pan.

Comments

  • Heidy L. McCallum says:

    This Orange Chiffon Cake reminds me of a cake my Grandmother used to make and it was AMAZING. I can't wait to try yours to see if it is similar since I lost her recipe.

    • Anita says:

      I totally understand the sentiment. My Grandma passed away when I was still in grade school. I love her cooking and miss them terribly, and I often ask my Mom for Grandma's recipes and even Mom doesn't have all her recipes. It can feel a bit like winning a lottery when I stumble on recipes that remind me of my Grandma's cooking. :)

  • Lisa Huff says:

    My husband would love this! He's a big orange fan of anything and everything. Love how light and airy it looks!

    • Anita says:

      I too love orange anything, or citrus anything for that matter. Now if only I can convince my hubby he needs more orange (or citrus) food in his life. ;)

  • Traci says:

    What a gorgeous recipe with simple to follow instructions! Who doesn't love a chiffon cake any time of the year?! Thanks for sharing! :)

  • Karen Kelly says:

    This orange cake looks so light and airy. I have never made a chiffon cake but your step by step directions are super helpful. I know hubby would love this!

  • Kelly Anthony says:

    I have never had or made chiffon cake but it looks so fluffy and light. I'm always excited to try something new especially when it comes to cake!

  • Beth says:

    This looks so delicious and elegant! Perfect dessert at our next party!!

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