Orange chiffon cake

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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 46.8
  • Total Fat: 2.3 g
  • Cholesterol: 29.5 mg
  • Sodium: 28.7 mg
  • Total Carbs: 5.5 g
  • Dietary Fiber: 0.1 g
  • Protein: 1.2 g

View full nutritional breakdown of Orange chiffon cake calories by ingredient
Submitted by:


a very light and fluffy cake,
like eating a cloud :)
a very light and fluffy cake,
like eating a cloud :)

Number of Servings: 36


    115g Cake Flour
    3/4 tsp Baking powder

    85ml Warm orange juice
    Finely grated zest of a 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 orange essence


1. Sieve flour and baking powder.
2. Use hand whisk to whisk egg yolk until creamy and light in colour.
Add in corn oil then warm orange juice and essence.
3. Add in flour mixture into yolk mixture lightly. Add in orange zest.
4. Beat egg white with electric beater until big bubbles formed.
Sprinkle in cream of tartar and beat until it is white in colour.
Add in 50g sugar 3 times (a little at a time) and beat until stiff perks
formed. About 8 - 10 minutes for 150w egg beater.
5. Pour 1/2 egg white into flour mixture in (3) and blend well.
6. Pour flour mixture into the rest of the egg white and blend well.
7. Bake at 175C for 45 minutes or until cooked.
8. Invert the cooked cake during cooling process.

Number of Servings: 36

Recipe submitted by SparkPeople user MOONCHILD49.

TAGS:  Desserts |

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