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Orange chiffon cake

By Annette Tan
16 November 2012 3:25 PM Updated 16 Nov 2012

Orange chiffon cake

A delicious childhood classic for many Singaporeans.


Recipe makes one 11-inch cake
Difficulty: Moderate
Preparation time: 20 minutes
Bake time: 50 minutes

80g cake flour
¼ tsp salt
5 egg yolks
20g fine sugar
70g freshly squeezed orange juice
60g canola or corn oil
grated zest of 1 orange

For the meringue mixture:
90g fine sugar
10g rice flour
5 egg whites

1. Preheat oven to 160°C.
2. Sift cake flour and salt, and set aside.
3. Combine egg yolks and sugar in a bowl of a standing mixer and beat at high speed till light and fluffy, about 5 minutes.
4. Add orange juice and oil, then beat at medium speed until incorporated, about 1 minute.
5. Add the sifted flour and orange zest and beat till the batter becomes a little sticky, about 1 minute. Set aside.
6. To make meringue mixture, mix rice flour and sugar in a bowl. Set aside.
7. Place egg whites in a clean and dry bowl. Beat using the whisk attachment at medium speed until the egg whites become foamy.
8. Add half of the sugar and flour mixture and continue whisking at high speed for a minute before adding the rest of the sugar and flour mixture.
9. Continue beating till the egg whites turn glossy and form stiff peaks.
10. Add one third of the meringue mixture into the egg yolk mixture and fold in lightly with a rubber spatula. Then add remaining meringue and fold to incorporate completely. Use a light hand while doing this to ensure you don’t release too much air as you go along.
11. Pour batter into an ungreased chiffon cake tube pan. Bake for 40 to 50 minutes. When cake is done, remove from oven and turn it over, leaving it to cool. This will ensure that the cake doesn’t collapse while cooling.
12. When the cake has cooled completely, carefully run a knife or spatula around the sides of the cake to loosen it before inverting onto a wire rack.


Passion (and gluttony) for good food led Annette Tan to pursue a career that marries her talent for writing with her love for beautiful plates. Food writer, stylist and instructor, Tan contributes recipes and images to magazines like Appetite (Singapore) and BBC Good Food (Asian Edition), and is the restaurant reviewer for Today newspaper. Also the editor of The Miele Guide, she somehow manages to find time to feed her family and friends often.

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