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Orange chiffon cake

A fluffy cake with zest appeal. - by Sarah Murphy
  • 08 Jul 2021
Orange chiffon cake
Prep: 25 Minutes - Cook: 60 Minutes - Serves 8-10
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Light as air, this chiffon cake will be an afternoon tea crowd-pleaser. 

Ingredients

1¾ cups plain flour

1/3 cup cornflour

1 Tbsp baking powder

½ tsp salt

1¼ cups caster sugar, plus ¼ cup extra

6 eggs separated, plus 1 extra egg-white

2 oranges, grated zest, plus ¾ cup juice, plus extra zest to serve

½ cup vegetable oil

1 tsp vanilla extract

½ tsp cream of tartar

Icing

1½ cups icing-sugar mixture

20g butter, melted

1-2 Tbsp lemon juice

Method

  1. Preheat oven to moderate, 180°C. Line base of 22cm angel-cake pan (see cook's tip) with baking paper.

  2. Sift combined flours, baking powder and salt into a large bowl. Stir in sugar. Make well in centre.

  3. In a jug, whisk yolks, juice, zest, oil and vanilla together. Lightly stir into flour mixture.

  4. In a large bowl, using an electric mixer, beat all egg-whites until foamy. Add cream of tartar and beat until soft peaks form. Gradually add extra sugar, beating until stiff, until glossy peaks form.

  5. Lightly fold egg-white mixture into batter until combined. Pour into ungreased angel-cake pan.

  6. Bake 50-60 minutes, until cooked. Invert cake onto a rack - leave in pan. Cool 1½ hours, until cold. 

  7. Line a wire rack with baking paper. To remove from the pan, run a butter knife or metal spatula around the outside and inside edges. Invert onto rack.

  8. To make the icing, sift icing-sugar mixture into a large bowl. Stir in butter and enough juice to make a runny consistency. Pour over cake. Sprinkle with extra zest.

Cook's tip

An angel-cake pan is a ring pan with a removable bottom. It has a 15-cup capacity and does not require greasing.

You might also like:

Orange and almond syrup cake

Syrupy orange sugar-free cake

  • Food
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  • Cake Recipes
Sarah Murphy
Sarah Murphy
Sarah Murphy has worked in food magazines for over 10 years, and is known for her sweet tooth and love of creating hacks and twists on classic recipes. You can usually find Sarah baking cheesy garlic bread pull-apart for friends on the weekend, (but still hasn’t mastered the art of sourdough yet!).

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