Orange Chiffon Cake

July 5, 2008

Orange Chiffon Cake

Time flies indeed… so quickly… that it seems impossible… okie~ This is my 100th post! and yes, i have not been posting… cant seem to find enough time for myself, let alone bake or cook! =/ somehow i’m enjoying this buzzing around and unknowingly…. it has been 5 weeks since i started work! πŸ˜› yea… no longer the University Undergrad with the privilege to skip or be late for lectures *cover mouth* But a responsible young working adult, that reports to work On time (i try to!) and leave NOT on time. >.<

Decided on making a chiffon cake for my 100th post, they might seem plain and simple…. and may seem boring and standard, but inside, it can be flavorful. To make a successful chiffon cake it is not that easy as well! This orange chiffon cake is a recipe shared by Florence of <Do What I Like> and Florence claims that this recipe tasted better than the ones Bengawan Solo sells! πŸ˜›

Orange Chiffon Cake


(21cm Tube pan)
115g Cake Flour
3/4 tsp Baking powder

85ml Warm orange juice
Finely grated zest of 1.5 large orange

5 egg yolks + 30g castor sugar + Salt 1/4 tsp
5 egg whites + 50g castor sugar + 1/2 tsp cream of tartar

60ml Corn oil
1/2 tsp Vanilla essence or 2 tsp Rum


  1. Sieve flour and baking powder.
  2. Whisk egg yolk, sugar and salt until creamy and light in colour.
  3. Add in corn oil, warm orange juice and rum. Mixed well.
  4. Fold in Flour mixture, followed by Orange zest.
  5. In another mixing bowl, Beat egg white with electric beater until big bubbles formed.
  6. Add in Sugar gradually and beat till soft peak.
  7. Add in cream of tartar and beat till stiff peak.
  8. Fold 1/2 of the egg white mixture into egg yolk and flour mixture. Gently fold till combined.
  9. Fold in the remaining egg white mixture and gently combine.
  10. Bake at 175C for 45 minutes or until cooked.
  11. Invert the cooked cake during cooling process.


Never tasted Bengawan Solo Orange chiffon cake, therefore i’m in no position to judge! but… it is indeed soft, fluffy and delicious! πŸ˜€ My mum loves it! I personally felt that is something healthier compared to pandan chiffon cake :p and yes… the whole cake was consumed in 3hrs! =X

– .: Baker Lee :.



  1. Congratulations on your 100th post! Your chiffon cake is gorgeous. πŸ™‚

  2. hey mandy!
    OMG too! i actually intended to bake my friend’s version of the OCC today. And how coincidentally i saw your email this morning! and now i have decided to try out your recipe instead cos they looked easier though it asked for 5 eggs! wow!
    thanks mandy! Great site, once again….


  3. HAPPY 100th POST Amanda…
    This cake looks great
    & I’m sorry I’m late!! (poem???)…
    Good to hjear you’ve begun working looks like you have time to follow your passion too. I am guilty of not having sent you the recipe & it is still on my mind…just gotta type it out. Sorry *sigh*, these are just madly busy days that I shall overcome! Until then take care sweetie…love the chiffon cake! The crumb looks ever so good!!

  4. Congrats on your 100th post! Hope to see more delicious bakes from u. This chiffon cake looks really delicious! πŸ™‚

  5. I made pandan chiffon cake for the first time the other day. Inverting the cake to cool was so nerve wrecking! Your cake looks really nice and fluffy. Happy 100th post by the way πŸ™‚

  6. wow.. u r an expert in baking!


    I still got a long way to learn man…

  7. hi mandy,
    its me Anna again! i baked your orange chiffon cake & it was GOOD! like you said, it was soft & fluffy.
    i baked this in a round cake tin (removable base) and it turned out well too.

    i will email u separately another orange chiffon cake receipe from my friend for you to try but its for a small size cake.


  8. Congrats on your 100th post! I’ve heard alot of horror stories on chiffon cakes, but have never tried my hands on them. Yours look really fluffy and light! πŸ™‚

  9. (^^,) Thanks all! Appreciate the kind comments. *bow*

  10. Excellent article once again! I am looking forward for your next post!

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