Rose's Kitchenette

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Orange Chiffon Cake



6 egg yolks
6 ozs plain flour
2 ozs corn oil
4 ozs orange juice
grated rind of 2 oranges
1 tsp baking powder
1 tsp orange flavour
1/4 tsp salt
9 egg whites
5 ozs castor sugar
3/4 tsp cream of tartar



  1. Sift flour with baking powder and mix with corn oil, orange juice, orange rind, orange flavour, salt and egg yolks. Stir well until smooth.
  2. Whisk egg whites with cream of tartar for a few minutes then add castor sugar and continue to whisk for another 7 to 10 mins.
  3. Mix egg yolk mixture with beaten egg whites and mix well. Pour into a tube pan.
  4. Bake in preheated oven at 160 deg Celsius for 60-90 minutes.
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1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 3.50/5)

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January 6th, 2013 Posted by | Cakes | 4 comments


  1. My family loves this!

    GD Star Rating

    Comment by Cecilia | January 7, 2013

  2. Mum, can bake this for little Emily and Joshua to eat!

    GD Star Rating

    Comment by Mark | January 7, 2013

  3. This is a light and lovely cake, I am sure they will love it.

    GD Star Rating

    Comment by rose | January 7, 2013

  4. I have always wanted to bake a chiffon cake that is light, soft and not too sweet. This recipe calls for 5oz of sugar (which I am not sure its equivalent in metric would be) but sure looks like a winner.

    Tks again,

    GD Star Rating

    Comment by April | March 23, 2013

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