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Orange chiffon cake recipe

orange chiffon cake

Chiffon cake is light and fluffy. In Jamaica, Chiffon cake is called ‘tutti frutti’

chiffon cake


1 1/4 cups pastry flour, sifted

1/4 cup granulated sugar

2 tsp. baking powder

1/2 tsp. salt

1/4 cup corn oil

3 egg yolks

1/3 cup orange juice

2 tsp. orange peel, grated

3 egg whites

1/4 tsp. cream of tartar


Preheat oven to 325 F or 160 C

In a bowl, mix the flour, sugar, salt and baking powder

Then make a well in the centre. Pour in oil, egg yolks, orange juice and orange zest. Mix until smooth. Set aside.

In a second bowl, beat egg whites and cream of tartar until soft peaks form

Gently add to first mixture by folding batter over egg whites

Pour into an unbuttered 9-inch (23 cm) square cake pan or ring mould.

I used an 8 inch bake cake pan and I used parchment paper to line the bottom of the cake pan

Bake in oven for 50 minutes or until springy to the touch.

Move from oven. Turn out on a wire rack or towel.

I do not like sugar on my cake but if you want, you can sprinkle sugar onto the cake. Let the cake cool  before unmoulding.

I do not eat icing but if you want, you can cover the cake with butter cream and garnish with fresh fruit such as raspberry.


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