Orange Chiffon Cake

  • 110g Lighthouse Premium All Purpose Self Raising Flour

  • 7 egg yolks

  • 180g caster sugar

  • ¼ tsp salt

  • 3 tbsp (60ml) vegetable oil

  • Zest of one large orange

  • 3 tbsp (60ml) orange juice

  • 7 egg whites

  1. Preheat oven to 170°C (150°C fan forced).

  2. Beat together the egg yolks, salt and 50g of the caster sugar until pale and creamy. Add the vegetable oil, orange zest and orange juice and mix until fully incorporated.

  3. Sift the flour and gently fold into the egg yolk mixture.

  4. In a separate bowl, whisk the egg whites until soft peaks form. With the mixer still running, slowly add the remaining sugar until stiff peaks form. Add the egg white mixture in small portions to the egg yolk batter and fold in very gently.

  5. Pour batter in an angel cake/chiffon cake tin. Do not grease the tin as it may result in the cake not fully rising. Bake for 55-60 minutes.

  6. When removing the tin from the oven, make sure to invert it and suspend over a flat surface. Allow to cool completely before removing from the tin.

 

Notes:

  • For a Lemon Chiffon cake, replace the oranges with the same amount of lemon rind and juice.

@2019 LIGHTHOUSE BAKING

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