Orange Chiffon cake

So I’m currently home bound due to the lovely weather and the fact that I can’t drive yet, and what better to do with my free time but bake! My mum has been looking for an orange tasting dish so I figured this cake should be able to fit the brief while still satisfying the sugar cravings.

Orange Chiffon cake

This is a fantastic dish if you suddenly find yourself out of butter, it actually uses oil instead and is quite quick and easy to make, it only takes 30 minutes to bake and you literally just throw everything in a bowl and mix, you’ll probably spend the most time waiting for it to cool like me- but don’t fret its the perfect time to do what I did and sit and watch Teen Wolf while you wait (most ridiculous show ever, if you enjoy watching overacting and mocking how bad it is I suggest you tune in!). Word of advice though don’t start making this at 10pm and forget about the cooling time cause you’ll be up till by the time it’s ready! Anyway don’t forget to pair it with a perfect cup of coffee and a rainy day, and all your troubles will go away!  mmmjustdelectable 🙂

Prep time: 40 mins

Cooking time: 30 mins


-you’ll need an angel cake tin which IS NOT non-stick, this can be easily bought at most chinese shops



For the cake

  • 5 egg whites (at room temperature)
  • 5 egg yolks
  • 1/2 teaspoons cream of tartar, sifted
  • 2/3 cup (75g) caster sugar
  • 5 tablespoons (100ml) coconut milk
  • 4 tablespoons (80ml) vegetable oil
  • 4 tablespoons (80ml) orange juice
  • 1 tablespoons finely grated orange zest
  • 150g plain flour, sifted
  • 1 3/4 teaspoons baking powder, sifted

For the Icing

  • 400ml pouring cream (whipping cream)
  • 3 tablespoons icing sugar
  • 1 teaspoon vanilla extract
  • 50g crushed walnuts
For the Ganache
  • 150ml pouring cream
  • 200g good quality dark chocolate


for the cake

  1. Preheat the oven to 170 degrees Celsius
  2. In a very (and I do emphasise the very) clean bowl add the cream of tartar and whisk until soft peaks form. Then slowly add half of the sugar (i.e. 1/3 cup) to the mixture while beating until hard peaks form. Set this aside
  3. In another bowl add the egg yolks, vegetable out, orange rind, orange juice, coconut milk, sugar, plain flour and baking powder and whisk together
  4. Now divide the egg white mixture into three and incrementally add and fold it into the egg yolk mixture.
  5. Pour into the angel cake tin and cook in the oven for 30 minutes
  6. Remove when a testing skewer comes our clean and immediately invert the tin (in other words turn it upside down) the cake won’t fall as the tin is specifically NOT non stick. This allows the cake to airate and become more light with greater spring, instead of collapsing into itself.
  7. Once cool (seriously this is like the longest step and will take around 1-2 hours depending on the temp) remove the cake from the tin by pushing the plate out, if it is stuck run a very sharp knife along the rim.

for the filling

-this step can easily be done while the cake is cooking

  1. pour the cream, vanilla essence and icing sugar into a bowl and whisk until it can hold its own shape (I like hand whipping so I don’t over whip it, but it really doesn’t matter as long as you keep an eye on it so it doesn’t start to become butter)
  2. place in the fridge until ready to use

for the ganache

  1. place the chocolate and cream in a pan and slowly heat and stir until it comes together as smooth, shiny, chocolaty liquid

to assemble

  1. cut the cake in half longitudinally so you get two donut shaped pieces ( you’ll end up with two layers)
  2. smear a layer of cream and then sprinkle the walnuts on top of this
  3. place the 2nd piece on top
  4. cover the entire cake with the ganache and enjoy!


For the cake:
Step 2: Egg whites -whip to stiff peaks with sugar

Step 3: mixing egg yolk mixture


Step 5 :cooking in the oven


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