• Prep Time 30 minutes
  • Cook Time 55 minutes
  • Serving For 8 people
  • Difficulty Normal

Recipe Description

Chiffon Cake is a hit amongst adults and kids. Try this version with Orange.

This recipe was first published in Flavours.

Recipe Ingredient

  • 120g caster sugar
  • 7 egg whites
  • 1/2tsp cream of tartar, sifted
  • 125ml palm oil
  • 1/2tsp salt
  • 120g caster sugar
  • 7 egg yolks
  • 125ml santan sawit
  • 2 oranges, zested
  • 240g plain flour, sifted with 3 tsp baking powder
  • Topping:
  • 150ml non-dairy sweetened cream, whisked till stiff
  • orange zest


  1. Preheat oven to 175˚C.
  2. Using an electric beater fitted with a balloon whisk attachment, whisk sugar with egg whites until foamy. Beat in cream of tartar and continue beating until whites are stiff.
  3. In a separate bowl, whisk oil, salt, sugar yolks and santan sawit until sugar has dissolved. Mix in grated orange rind.
  4. Slowly sift in flour and baking powder mixture, then fold in beaten egg whites gently. Pour mixture into a 27cm loose-bottomed chiffon cake pan. Bake in pre-heated oven for 45 to 55 minutes or until skewer inserted inside comes out clean.
  5. Remove from oven, unmould and allow to cool before removing cake from pan.
  6. Spread the cream over the cake and sprinkle with orange zest before serving.

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