Orange Chiffon Cake

Orange Chiffon Cake

When I was four years old, there was only one person in my life who I wanted to be friends with. Actually, there were two. The first was Gumby (yes, he was considered a person to me at that age), and the second was Monkey Magic.

Monkey Magic was cool.

He was half a monkey, had a pig as a mate, and rode clouds while fighting villains. Yep, super cool.

Here’s a photo of him and his friends. Monkey Magic’s the one in the red, second from your left. Even his stance is cool. I watched his show religiously and most likely understood none of it as it was in a completely different language, but I guess the level of one’s coolness doesn’t need words πŸ˜›

Monkey Magic

Anyway, this post isn’t all about Monkey Magic, however there is a relationship between him and this cake.Β It goes something like this;

Monkey Magic rides clouds > clouds are fluffy > cake was fluffy > cake like cloud > cloud is Monkey Magic.

(It did sound more logical in my head)

Orange Chiffon Cake

Anyway, before I start digging myself an even bigger hole – let’s get started on this cake!

This chiffon cake is super fluffy, light, and soooo soft! Like cotton! Pillows! Or clouds! Or Baby Bear’s bed that Goldilocks fell asleep in!

Hold on – excuse me a minute while I climb out of my hole.
Orange Chiffon Cake

Ok – back to reality.

This cake was perfect on its own, however if you have a bit of an extra sweet tooth you could definitely ice some orange glaze over it, or even some orange flavoured buttercream frosting.

It’s not too difficult to make, however you do need to be careful with your meringue component – make sure your equipment is completely clean of any grease so that the meringue can aerate as much as possible. This will ensure your cake rises properly and is soft and fluffy.

I also recommend you overbeat your egg yolk mixture than not. I’m not too sure of the technicalities of this, but I know that the first time I made this cake, I didn’t beat the egg yolks enough and the cake turned out significantly more dense.

Anyway, this cake was super fun to make, not too messy, and produced great results, so all in all, I give it a bubblybaker thumbs up! πŸ˜€

Orange Chiffon CakeOrange Chiffon Cake
Recipe taken from Sea Salt with Food
I used an 8 inch (20cm) angel food tin and doubled the recipe below to get a nice tall cake

4 Large Egg Yolks
15 g caster sugar
50 ml Vegetable Oil
50 ml Freshly Squeezed Orange Juice
1 tsp Vanilla Extract
70 g Cake Flour, sifted
Zest of 2 Oranges

80g caster sugar
8 g corn flour
4 Large Egg Whites

– Position the rack on lower third of the oven and preheat the oven to 160˚C.

Place the egg yolks and sugar in a large bowl, and beat well.
– Add oil, orange juice, and vanilla extract and stir to incorporate with a whisk.
– Add flour and orange zest; mix well, until the batter becomes sticky.

Make the meringue
– Combine sugar and corn flour.
– Beat the egg whites until foamy.
– Add half the sugar and continue beating for a few minutes, then add remaining sugar and beat until egg whites are glossy and stiff peaks form.

– Add one-third of meringue into the egg yolk mixture and fold in lightly, then add remaining meringue and fold to incorporate completely.
– Pour batter into an ungreased angel cake tube pan.
– Bake for 50 to 55 minutes. When cake is done, remove from the oven and turn it over, leaving it to cool for about an hour. Once the cake is cool completely, carefully run a knife or spatula around the sides of the cake to loosen it before inverting onto a wire rack

Have fun πŸ˜€




  1. Those ‘little friends’ we used to have rocks! Like for a cake and photos!

  2. Your cake looks perfect, moist and as fluffy as a cloud! And don’t worry, that reasoning was perfectly logical to me. I love watching movies and shows about the Monkey King, although there was this really old school tv show that FREAKED.ME.OUT because the costuming and make-up on the monkey and the pig were terrifying.

    • Aww thanks Nancy πŸ™‚
      and lol about the old school tv show that freaked you out. I can imagine the terrible costumes/makeup that they would have used back then. Luckily our Monkey King wasn’t as terrifying as them – oh and glad that you completely understood my reasoning haha! I think I have found my baking soul sistah in you! πŸ˜›

  3. Hi there. Trying to make your orange chiffon cake. Looks easy, but I got stuck at the egg whites part……. The whites just won’t form stiff peaks. My question is how long do you beat it for?

    • Hi Cristi, apologies for the late reply!
      In terms of getting the egg whites to form stiff peaks, I find that if any of utensils (bowl, whisk) are not completely rid of grease, then it affects how well the egg whites form. I usually soak all the equipment in soapy water and give it a really good wash beforehand. Also, did you add in the tartar powder too? that also helps with forming the peaks.
      However to answer your question, pending on the quantity, I usually beat the egg whites for a good 5 to 8 mins (at least 5 mins) before they start forming.
      Hope it works out next time! πŸ™‚

  4. Looks great

  5. Nice

  6. Hi my name is lorna , I like baking cake especially chiffon cake , but why my cake when they coked it will rise first but it will shrunk after. Is there any tick neck not to shrunk the cake when its coked. Thanks.

    • Hi Lorna, unfortunately there may be a few reasons why the cake has not risen properly or inflates once it is taken out of the oven.
      Without understanding exactly how you made it, the main key points are whether you are using the correct pan (i.e. an angel food tin with tall sides, completely clean of any grease which means the sides are not buttered or oiled before baking), or whether your egg whites are whipped correctly (try to use room temperature egg whites as I find this really helps me get the aeration into my batter).

      Hopefully I have helped – feel free to ask more questions if it still doesn’t work. Good luck Lorna!

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