Orange Chiffon Cake

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Submitted: March 11, 2014
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Total Time:
Preparation Time: 15-20 mins
Cooking Time: 30-40 mins
Servings: 4-6 | 100 kcal

Orange Chiffon Cake is very soft and tasty. The orange zest adds immense freshness and you can serve it anytime.

Required ingredients

  • ¾ cup plus 1½ tbsp. maida
  • 2½ tbsp. corn flour (cornstarch)
  • 3 large eggs, at room temperature
  • ¾ cup sugar, powdered
  • 1½ tsp. baking powder
  • ¼ tsp. salt
  • 2 tbsp. grated orange zest
  • 1/ 3 cup fresh orange juice
  • ¼ cup vegetable oil
  • 1 tsp vanilla extract

Directions & How to

  • Separate ¼ cup sugar and keep aside; this will be added to egg whites.
  • In a big bowl add maida, corn flour, and baking powder, salt and orange zest and mix it well.
  • Lightly beat the egg yolks and add it to maida mix along with oil, juice and vanilla extract. Beat lightly to mix evenly.
  • In a separate glass bowl beat egg whites till they are frothy. Add ¼ cup sugar and beat with an electric beater till they start to form stiff peaks. It should take about 5 minutes.
  • Now gently fold in the egg whites to the flour mix in 3 batches. Be careful to not to deflate the batter.
  • Preheat the oven at 170* C. Pour the batter in ungreased tube pan of 6 inch diameter.  Bake for 30-35 minutes. To check it is done insert a toothpick; it should come out clean.
  • When it is done invert the pan on the cooling rack and let it cool completely. Run a sharp knife to take out the cake from pan.
  • Sprinkle some powdered sugar and serve with fresh fruits or eat as it is.

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