Orange Chiffon Cake

Orange Chiffon Cake

Orange chiffon cake is a refreshing baking delight in summers. A beautiful fusion of orange, and sponge cake with a light, creamy texture, the orange chiffon cake is the perfect bake for special occasions or to simply call it a special day. Here is the colourful orange chiffon cake recipe for Cukzy readers!


  • 125 gms self raising flour
  • 1 ½ tbsp baking powder
  • 150 gm Sugar
  • 4 tbsp salad oil
  • 3 egg yolks
  • 6 tbsp cold water
  • 1 tbsp grated orange rind
  • 1 tsp lemon essence
  • 4 – 5 egg whites
  • ½ tsp cream of tartar



  1. Sift the self raising flour and baking powder together.
  2. Beat the egg yolks, sugar, salad oil, water, orange rind, and lemon extract in a mixer or with an egg beater.
  3. Beat the egg whites with cream of tartar and salt, separately.
  4. Fold the egg white mixture into the egg yolk mixture.
  5. Add the flour lightly.
  6. Pour the mixture into an ungreased cake tin/dish. Bake at 180°C for 30 minutes.
  7. Cool it and ice it with whipped cream and sprinkle with grated orange rind.


Sponge cakes are thought to be the first of the non-yeast-based cakes and rely primarily on trapped air in a protein matrix (generally of beaten eggs) to provide leavening, sometimes with a bit of baking powder or other chemical leaven added as insurance. Such cakes include the Italian/Jewish pan di Spagna and the French Génoise. Highly decorated sponge cakes with lavish toppings are sometimes called gateau; the French word for cake.”

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