Orange Chiffon Cake, How to make Orange Chiffon Cake Recipe

April 09, 2015

An Orange Chiffon Cake has wonderful light and spongy texture cake. Delicious orange zest with a hint of lemon in every bite. Moist, spongy orange cake is perfect for any celebration. However, this chiffon cakes contain both egg yolks and egg whites, along with baking powder, orange juice, tanginess of lemon juice and a liquid fat (in the form of oil). It is the oil that gives this cake its wonderful moist and tender crumb and keeps the cake soft even when refrigerated.

You can even frost the cake with some orange whipped cream or butter icing. I like to dust the top of the cake with powdered sugar and it is lovely when served with fresh fruit (or chocolate sauces) and softly whipped cream.

The appearance is satisfying and flavors too are rich, moist and yummy. There's just something so appealing when you cut off a slice. It was really-really yum can't express in words :D just out of the world :)

Orange chiffon cake has the flavors of oranges and lemon. This is very moist cake...melting in a mouth yummy...delicious this one word is coming after having a bite of this cake.

I have adapted an idea from here ndtvfood, but done little bit changes done from my side.

I have made the orange cake with fresh orange juice but you can use ready-made juice. The cake has the orange and lime flavor with a light yellowish-orange color.

You can make end number of cake which I have tried and tested like biscuit cake, chocolate cake and vanilla-chocolate swirled marble cake

A soft and light cake. Here’s an easy, simple recipe of orange cake with step by step photos –

Ingredients :

All - Purpose flour / Maida - 1 cup
Caster Sugar - 1/2 cup
Butter, room temperature - 50 gm (or you can take vegetable oil with same quantity) Eggs - 2 no
Baking powder - 1 tsp
Orange juice - 1/2 cup
Lemon juice - 1 tsp
Milk - 1/2 cup
Orange zest - 1/2 tsp (optional)
Oil - 3 tsp
Vanilla extract - 2-3 drops
1 heaped cup of salt (If you are baking a cake in cooker)

Preparation Method :

1. Take a bowl, beat the butter and sugar until light lemon-colored and fluffy, and add a tbsp of oil in it in between and whisk it about 5 minutes.

2. Break the eggs, separate the yolks and the whites. Mix the yolks into the mixture with a rubber spatula or wooden spoon till it becomes light.

3. I made fresh orange juice. you can use ready-made juice too. For making fresh juice, use an mixer grinder, you can also blend the orange segments (seeds removed) and strain the juice like I have done in below pic. I used two medium oranges to get 1/2 cup juice.

4. Add the flour, baking powder, orange juice, lemon juice, orange zest and the milk.

Mix it all together into a smooth batter.

5. Now beat the egg whites and add vanilla essence till they are stiff and fold them to the batter with a metal spoon. When you are folding, you will fell the lightness in batter. Sprinkle tutti-fruti from top.

For Cooker Process :

* Take a cake tin, brush with the melted butter evenly on the base and edges of the tin and also dust the inside of the tin with a little flour to help the cake can come outside smoothly from cake tin and not burn also.

Preheat cooker for cake, Take pressure cooker and put 1 cup salt all over. Heat the pressure cooker(empty) covered but without the pressure 5 minutes on a high flame, then place your cake tin. Remove the gasket and whistle of pressure cooker.

Place you cake tin on top of the salt. Close the lid and turn the flame on low and let it cook for 40 minutes-1 hour. After 45 minutes, insert toothpick in a cake, if it comes clean it means your cake is ready or if not you can cook for more 10 minutes.