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Orange chiffon cake

Orange chiffon cake

A super fluffy chiffon cake perfect with a cuppa tea. No baking powder required!


  1. 6 large eggs separated
  2. Zest of an orange
  3. 100g of orange juice
  4. 60g of vegetable oil
  5. Pinch of sea salt
  6. 20g of potato flour
  7. 90g of plain flour
  8. 100g of sugar
  9.  A few drops of white vinegar

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  • Preheat (fan) oven to 160C. Prepare a 8-in tube pan, line the bottom of pan with greaseproof paper but leave the pan ungreased.
  • Add the orange zest, 100g of orange juice, pinch of salt, 20g of sugar and 60g of vegetable oil in a bowl. Whisk gently until combine. Then add in the egg yolks, mix well.
  • Combine the potato and plain flour together. Sift the flour into the egg yolk mixture.
  • In a bigger bowl whisk the egg whites for a short moment then add a few drops of vinegar, then whisk for a few more seconds.
  • Add in the sugar (80g) in a few batches, whisk the mixture until stiff peaks form.
  • Gently fold egg white foam into egg yolk batter in 3 batches until fully combined.
  • Pour batter into ungreased  tube pan. Tap the pan a few times on worktop to get rid of any trapped air bubbles in the batter.
  • Bake in preheated oven at 160C for 15 minutes. Then reduce to 150C and bake for further 30-35 minutes.
  • Remove the cake from the oven, tap the cake pan a few times on the worktop to get rid of the hot air and let it cool up side down on the rack.
  • When cool run a bamboo stick  around the side of the pan and centre core, push the cake out and peel off the paper at the bottom.

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