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Orange Chiffon Cake

Orange Chiffon Cake is a beautiful cake with yellowish orange colour & amazingly flavourful. It is also light & spongy in texture. This texture can be achieved if the ingredients are exactly measured by their weights rather than the cup.


120 gms Maida

150 gms Powdered sugar

4 (60 gms)egg yolks  at room temperature 4-5 (120 gms)Egg whites

4 gms Baking Powder

1 tsp Vanilla essence

Pinch of salt

1/4 cup(60ml oil)

1 tbsp Orange zest

60 ml Fresh orange juice Method

Grate orange zest only till the orange part.The white part below is bitter in taste. Now squeeze fresh orange juice & keep aside.

Separate the white & yolk of the egg.

Sift sugar & keep aside 50 gms to beat with egg white. Sift maida in a pan. Mix sugar, baking powder, salt & orange zest. Mix with spatula. Now mix oil, orange juice, Vanilla essence & egg yolk. Beat the mixture for a minute.

Preheat the oven at 160 C for 10 minutes.

Beat the egg white on slow speed till it gets foamy. Then on medium speed. Add sugar spoon by spoon. Keep whipping till it reaches stiff peak. When the pan is turned upside down the mixture should not fall. Remember to wash the blender blades before whipping the egg whites.

Slowly fold the egg whites little by little into the cake batter with spatula. Do not over mix. These egg whites gives the cake its unique light , crumbly texture.

Pour the mixture into cake tin of 8-9 inches. It makes a small cake. Bake it for 25-28 minutes on 160 degrees celcius or till the time the centre of cake comes clean with a fork.

When the cake is still hot, keep it upside down to prevent it from sinking. Once the cake is cooled completely, run a knife on the edges & demould it.

Extra orange zest can be added. But it gives a slight bitter taste to the cake.

Orange Chiffon cake is ideally served upside down. It can be dusted with icing sugar. Can be served with whipped cream too.Aromatic, delicious Orange Chiffon Cake is ready.

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