Orange Chiffon Cake 香橙戚风蛋糕

Chiffon cake is prized for its light, airy, cottony and fluffy texture. It is pretty much like the angel cake in the US. 

The difference is that only egg whites are used in angel cake while both egg whites and egg yolks are used in chiffon cake- resulting in a more moist crumb. 

Chiffon cake, like angel cake, have to be baked in an ungreased pan so that it can rise up tall. Be sure not to grease the pan with any butter/oil.

After baked,  the pan need to be inverted while cooling the cake to prevent the cake from collapsing.

It is normal for chiffon cake to have cracks on top. Usually, the cake is presented upside down, with the cracked part hidden at the bottom. Hence the flat surface we usually see on top. 

You can control how the cake cracks by getting it out from the oven at around 15 minutes of baking time and quickly make some slits on top. This step is optional and you can skip it if you like. 

This recipe is easy to make, but it always helps to watch the step-by-step video tutorial below.


Orange Chiffon Cake 

(make one 6" round cake)


A)  Egg yolk batter
  • 3 yolks
  • 28g oil 
  • 60g cake flour 
  • 50g orange juice
  • 1 tsp orange zest (optional)

B)  Meringue
  • 3 whites
  • 1 tsp vinegar 
  • 40g caster sugar 

Cooking Directions
  1. Prepare a 6” round baking dish.
  2. Warm the oil to around 70°C. If you do not have a thermometer, you can heat the oil in oven at 70°C for 8 minutes or microwave the oil for around 1 minute.
  3. Sift in cake flour. Whisk until well combined
  4. Add in orange juice and orange zest (if using), whisk to combine.
  5. Separate your egg yolks from the whites, add the yolks into the batter. Whisk until well combined.
  6. Egg whites should be placed into a clean bowl without oil or water. There should be no egg yolks inside at all. To your egg whites, add vinegar and sugar, beat egg whites until you reach a stiff peak (When you stir the egg whites with your whisk and lift it up, it should create a stiff firm peak)
  7. Preheat your oven to 140 degrees Celsius.
  8. To your egg yolk batter, mix in some of the meringue. 
  9. Pour the egg yolk batter into the meringue. Whisk gently in order not to lose the fluffiness. 
  10. Pour your cake batter into the lined baking dish.
  11. Even out the top with a spatula. To break up the air bubbles, gently tap the pan on the table a few times.
  12. Bake for 15 minutes.
  13. [optional] Remove the pan from the oven and use a sharp knife tip to draw a ‘+’ shape. This cake tends to crack on top. By doing so, the cake will cracks the way you want it to be. 
  14. Then increase the temperatures to 150°C and bake for another 45 minutes.
  15. Once cooked, remove the cake from the pan. Let it cool. 






  1. 准备一个6英寸的圆形模具。
  2. 将油加热到70°C左右。如果没有温度计,可以在70°C的烤箱中加热油8分钟,或用微波炉将油加热1分钟左右。
  3. 筛入蛋糕粉。搅拌直至充分混合.
  4. 加入橙汁和橙皮(如果使用),搅拌均匀。
  5. 将蛋黄与蛋白分开,将蛋黄加入面糊中。搅拌直至充分混合。
  6. 蛋清应放在没有油或水的干净碗中。确保蛋清里面完全没有蛋黄。在您的蛋清中加入醋和糖,搅打蛋清直到达到一个坚硬的峰值(用打蛋头搅拌蛋白霜并将其提起时,应该会形成一个坚硬的峰值)
  7. 将烤箱预热至140摄氏度。
  8. 在蛋黄糊中加入一些蛋白霜。
  9. 将蛋黄面糊倒入蛋白霜中。切拌法拌均,以免消泡。
  10. 将面糊倒入模具。
  11. 将蛋糕糊顶部铺平。模具轻敲桌子数次,以消除气泡。
  12. 烤15分钟。
  13. [可选]从烤箱中取出锅,并用锋利的刀尖画出“ +”形状。戚风蛋糕顶部容易破裂。这样,蛋糕会像根据您的划痕破裂。
  14. 然后将温度升至150°C,再烘烤45分钟。
  15. 煮熟后,从锅中取出蛋糕倒扣。让它冷却。


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