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Orange chiffon cake
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Fluffy, irresistible orange cake from Chinese bakeries.
Ingredients:
  • 375g (2 1/2 cups) plain cake, biscuit & pastry flour (see note)
  • 215g (1 cup) caster sugar
  • 10.00 gm baking powder
  • 1.80 gm salt
  • 6 egg yolks
  • 125ml (1/2 cup) light olive oil
  • 125ml (1/2 cup) orange juice
  • 125ml (1/2 cup) milk
  • 1 orange, rind finely grated
  • 8 egg whites
  • 1.25 gm cream of tartar
  • Icing sugar, to dust
  • Fresh strawberries, to serve
  • Thickened cream, to serve
Instructions:
  • 1. Preheat the oven to 180C. Grease a 21cm angel food cake pan with butter. In a bowl, sift together flour, sugar, baking powder, and salt. Create a well in the center and add egg yolks, oil, orange juice, milk, and orange rind. Whisk until well combined.
  • In a clean, dry bowl, use an electric beater to whip the egg whites until soft peaks form. Add cream of tartar and continue to beat until firm peaks form. Carefully fold the fluffy egg whites into the batter.
  • Transfer the mixture into a pan and bake for 45-50 minutes, or until a skewer inserted into the cake comes out clean. Invert the pan and let the cake cool completely.
  • Carefully slide a knife along the edges of the pan to release the cake. Invert the pan to remove the cake and trim the top. Carefully place the cake upside-down on a platter, sprinkle with icing sugar, and serve with strawberries and cream.

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