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Orange Chiffon Cake

Quick and Easy traditional English Scones


  • Cake flour 188g

  • Granulated Sugar 150g

  • Salt 4.5g

  • Baking Powder 9g

  • Vegetable Oil 94g

  • Egg Yolks (room temperature) 113g

  • Water 46g

  • Orange juice 94g

  • Orange zest 4.5g (1pc)

  • Orange oil 1.5g

  • Egg whites (room temperature) 188g

  • Granulated sugar 94g

  • Cream of Tartar 0.75g


  1. Preheat oven to 350F.

  2. Sift flour with baking powder.

  3. With a whip, mix flour, baking powder, 1st granulated sugar, and salt in a mixer.

  4. While mixing on low, stream in vegetable oil, egg yolks, water, orange juice, orange oil, and orange zest. Mix until combined and smooth. Transfer the batter to another bowl.

  5. Mix 2nd granulated sugar with cream of tartar and set aside.

  6. Whip egg whites on high speed, once foamy, reduce speed and stream in sugar with cream of tartar. Whip on high speed until firm peaks.

  7. Fold a couple of spoonfuls of egg whites into the egg yolk mixture then add it to the rest of the egg whites and fold until incorporated. Do NOT overmix.

  8. Immediately pour into mold and bake at 350F for about 35 minutes.

  9. As soon as you remove the cake from the oven, flip the cake over and allow it to cool upside down over a cooling rack.

  10. Run a paring knife or offset spatula along the edges of the cake, along the inner ring, as well as the bottom of the cake to loosen it from the pan.

  11. Dust with powdered sugar and serve.

  12. Time to TASTE!!!

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