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Orange Chiffon Cake


  • 5 egg yolks

  • 110g sugar

  • 55ml vegetable oil

  • 95ml orange juice

  • 2tsp cointreau

  • zest of 1 orange

  • 130g cake flour

  • 7 egg whites


  1. Preheat oven 180degC.

  2. Whisk yolks slightly. Add in 40g sugar and whisk well.

  3. Gradually whisk in oil. Add in orange juice, cointreau and zest, whisk well.

  4. Whisk in sifted flour until fully incorporated. Do not overmix. Set aside.

  5. In another bowl, whisk whites on low speed until foamy. Add in half of the remaining sugar and whisk on high speed. Whisk in remaining sugar until soft peaks formed.

  6. Fold meringue into yolk mixture in 3 additions until well blended.

  7. Spoon batter into cupcake liners until the brim and bake for 12-15mins, or until an inserted skewer comes out clean.

  8. Let cool completely on rack. Cake will shrink upon cooling.

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