Orange Chiffon Cake. In a large bowl, combine the flour, sugar, salt and baking soda. In a bowl, whisk the egg yolks, orange juice, oil and orange zest; add to dry ingredients. With an electric mixer on medium-high speed, whisk egg whites and cream of tartar until soft peaks form.

This is the best orange chiffon cake ever! Everyone I have made it for wants the recipe or wants me to make another for them. Chiffon cake—much like angel cake in the US (but tastes better)—is one of the most popular cakes in Malaysia and Singapore. You can cook Orange Chiffon Cake using 13 ingredients and 13 steps. Here is how you cook that.

Ingredients of Orange Chiffon Cake

It's of Orange syrup.
You need 1/2 of orange worth Freshly squeezed orange.
It's 1 tbsp of Orange curacao.
Prepare of Chiffon batter.
It's 4 large of Egg yolk.
You need 5 large of Egg white.
Prepare 100 grams of Cake flour.
Prepare 80 grams of Granulated sugar.
Prepare 30 ml of Vegetable oil.
You need 55 ml of Orange syrup.
Prepare 30 grams of Candied orange peel.
It's 1/2 of orange worth Orange zest.
You need 1/4 of yuzu worth Yuzu zest.

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. Airy, bouncy, and lightly sweet, Orange Chiffon Cake is an elegant pastry with a warm, citrusy aroma from orange zest and a hint of cardamom.

Orange Chiffon Cake instructions

Squeeze orange juice and add orange curacao to measure a total of 55 ml. Chop the candied orange peel finely. Zest the orange and yuzu..
Sift the cake flour. Separate the egg yolks and whites. Preheat the oven to 170°C..
Add 2/3 of the granulated sugar little by little while whipping the egg whites, and make a meringue with stiff peaks. Keep it in the refrigerator..
Add the rest of the granulated sugar into the bowl of egg yolks, and whip until pale and fluffy. Add vegetable oil, orange syrup, and the ☆ ingredients..
Then sift in the flour mixture from step 2 into the bowl, and mix well to get rid of any lumps..
Add 1/3 of the meringue from step 3 into the bowl from step 5 and fold. Add in another half of the meringue and fold..
Lastly, add the batter into the bowl of meringue, and fold gently as not to break the air bubbles. Fold gently from the bottom like using a knife to cut the meringue..
Pour the batter into a chiffon mold. Hold the middle of the mold and bang it lightly on the table to let the air bubbles out..
Set the oven timer to 30 minutes. Bake at 170°C for about 20 minutes. Make 4~5 incisions with a bread knife in the middle of baking process (optional)..
Lower the oven temperature to 160°C and bake for 10 more minutes. The cake is finished if the skewer comes out clean..
Cool the cake upside down on a cup. The cake will fall apart if you try to unmold it while hot..
When the cake is cooled, run the side of the mold with a palette knife. Use skewers for the middle part..
Unmold it upside down onto a plate and the cake is ready. It's a beautiful tall cake..

This soft and moist chiffon cake is served with a dusting of confectioners' sugar and topped with ribbons of orange peel. This easy Orange Chiffon Cake is bouncy, fluffy and light. Learn how to make an Orange Chiffon Cake Recipe, which is perfect as a Birthday Cake or tea cake. This Chiffon cake has a subtle orange flavor which comes from the fresh orange juice and orange zest. Orange Chiffon Cake Orange Chiffon Cake Recipe Complete with both orange zest and orange juice, this chiffon cake is bursting with fresh flavor.