CAKES - Chiffon Cakes

Orange Chiffon Cake

June 21, 2021 | Recipe by Bake with Paws

Orange Chiffon Cake

Orange Chiffon Cake

We accidentally bought a lot of eggs (uncoordinated household shopping) and were thinking of ways to get rid of them. I thought that baking a Chiffon cake would be good idea.  I used the same recipe as my Pandan Chiffon Cake and converted it into an Orange Chiffon Cake.  The Orange Chiffon Cake idea is inspired by my talented friend, Baking with Gina.  Do check out her website.  There are lots of beautiful bakes by her.

Please scroll down to the bottom to read the General Notes which may help you to yield a better cake if you are a beginner.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.



130g cake flour or all purposed flour

1/2 tsp double action baking powder or baking powder

1/4 tsp salt


7 egg yolks (L size, about 60g - 65 each egg)

65g corn oil or any vegetable oil

80g orange juice

Orange zest from 1 1/2 orange

1/4 tsp vanilla paste/extract (optional) 

7 egg white (M size, about 58 -  60g egg)

85g brown sugar or caster sugar 

1/2 tsp cream of tartar or 1 tsp lemon juice

Utensil : 
8 inch Japanese Chiffon Tin (203 X 182 X 112 mm)

  1. Preheat oven to 130C - 140C (top and bottom heat).  I used 135C
  2. Sift flour and baking powder in a bowl.  Add in salt and keep aside.
  3. Separate egg whites from the yolks.
  4. Add in oil, vanilla extract, orange juice and zest to the egg yolks.  Whisk until all well combined with a hand whisk.
  5. Add in sifted flour mixture in three batches.  Mix until well incorporated. Set aside.
  6. Using a hand electric mixer or stand mixer, whisk egg white until frothy before adding cream of tartar and continue to beat until foamy. Gradually add in sugar and whisk until firm peaks formed (when you turn your whisk upside down, the peaks will hold and curl over a bit).   
  7. Gently fold the meringue into the egg and orange batter with hand whisk in three batches.  Change to spatula and fold gently until well incorporated.
  8. Knock the mixing bowl on the counter few times to release any air bubbles.
  9. Pour the batter into the chiffon tin.  Skim the top with spatula gently while pouring to break the air bubbles.
  10. Bake in a preheated oven at 130C - 140 for 65 minutes until the top is golden brown.  If the cake starts to crack badly, reduce the temperature.
  11. Remove from the oven and immediately invert the cake tin. This will prevent the cakes from sinking.  Let the cakes cool for 15 - 30 minutes or until cool enough to handle before unmolding. 
  12. To remove the cake from the pan - 
    1. Run a thin-bladed knife around the inside of the cake tin.
    2. Run the same knife (a bamboo skewer works too) between the cake and the funnel.
    3. Turn the cake tin over and press down on the bottom to release the cake.
    4. Run a thin knife between the bottom of the cake and the base of the cake tin.
    5. Invert the cake on a cake board or round plate. 



Meringue plays a very important role in Chiffon Cake.  Over beating meringue may cause the cake to crack, while under beating will cause the cake to collapse or it may not rise much.

Use room temperature egg whites, this will yield more volume.  Cold egg whites will not whip well.  It is easier to separate your eggs when they are still cold, then leave the egg whites aside to come to room temperature. 

Make sure your bowl is clean and there is no any trace of egg yolk or fat.  Fat will interfere with the formation of meringue.

Use cream of tartar to stabilise the whipped meringue.  Cream of tartar is acidic and can be replaced with lemon juice or white vinegar. The replacement ratio is 1:2.  If your recipe asks for 1/4 tsp of cream of tartar, then replace with 1/2 tsp lemon juice.

Sources from herehere and here

Stages of Meringue:

Soft Peak – The meringue is soft and unable to hold its form, it will drip after you turn your whisk upside down.  You will see the ribbon lines, but it disappears the moment you stop whisking. 
Firm Peak – The peak will hold and fold back slightly when you turn your whisk upside down.  The meringue is glossy and the ribbon lines stay. This is the stage we look for if you do not want your cake to crack. 

Stiff Peak – The peak will hold straight and doesn’t fold back when you turn the whisk upside down.  The meringue is very glossy and thick too.  Most chiffon cake recipes will prescribe this stage but the cake will easily crack when baking.  However, if you don’t mind the cake cracking then it is fine. It doesn’t affect how the cake tastes.

Over-beating – The meringue looks grainy, broken and dull. We do not want this stage in baking as you will not be able to fold it into the flour batter nicely.


Do note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven. 

It would be good to use an oven thermometer when baking. This will help you understand and know the actual temperature you are baking at. The actual temperature in the oven may not be the same as the oven’s setting.  Leave the thermometer on the same rack where you place your baking. 

I usually bake cakes with top and bottom heats setting.  I don’t encourage baking cakes with fan-forced mode as this setting uses a fan to circulate the hot air for quick baking or cooking at high temperature and may result in cracks on the cake.  However, if fan mode is used, it is recommended to reduce the temperature setting by about 20C if using a fan-forced mode.


  1. Hi! Thanks for the recipe. Would like to know if I should bake this cake in a water bath.

    1. Hi, thanks for reading this post. Yes, of course you can.

      Cheers :)

  2. Now that's a good way to use eggs.


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