Original recipe by 青井 X 子

Ingredients (for 17cm / 20cm cake respectively)

IMG_65244 / 7 large egg yolk
50cc / 90cc salad oil
60cc / 100cc warm milk (replace with orange juice)
70g / 120g cake flour
4 / 7 large egg white
60g / 100g sugar (sifted once)

zest from 1 big orange


IMG_6580– add salad oil to egg yolks and whisk to incorporate
– add in orange juice to mixture and mix well. Sift flour into mixture all at once and whisk well
– beat egg white till frothy and no longer in liquid form. Add sugar in 2 additions and whisk till stiff and shiny peaks are achieved
– add 1/3 of egg white meringue into yolk batter and use whisk to mix. Then change to a rubber spatula and fold the batter well to ensure the bottom have been well mixed. Add in the leftover egg white meringue in 2 more additions and repeat the same process. Add in orange zest and incorporate well
– Once your batter is light and fluffy, stop mixing. Over mixing will cause batter to deflate
– pour batter into pan from a considerable height ~ this helps to eliminate the amount of air bubbles in the batter
– bake 17cm cake for 25mins and 20cm cake for 30mins in 180 degrees C preheated oven
– invert cake to cool once out of oven and allow to cool completely
– once cake has cooled, wrap cake (still in pan) in plastic bag and place in fridge. This prevents the cake from drying out
– by placing cake in fridge for 2-3 days before unmoulding helps to stabilize cake and keeps it moist. Also, the cake taste better after a couple of days

Personal notes:

– this cake is very flavourful and spongy
– i whipped 250g of heavy cream,  and added 25g icing sugar, a few drops of madagascar vanilla extract and Godiva chocolate liquer to it… yummylicious whipped cream…

IMG_6525the original cake… (▰˘◡˘▰)….

IMG_6576and the dressed up… hmmm… how come it looks like strawberry shortcake ≖‿≖
I had to take the pictures really quickly as the weather was melting my cream! urgggghhhh…… its sweating!

Pollution index: 3 (thunderstorm in Hong Kong)



(15) Comments

  • Rumbling Tummy (March 31, 2014)

    Oh no, your blog is going to add the inches to my waist line. All look delectably attempting.

  • Mel (March 31, 2014)

    So nicely baked your chiffon cake. Beautiful. Orange flavour is my family all time favourites and usually I add in poppy seeds for some little crunch.

  • Esther Lau aka Copycake Kitchen (March 31, 2014)

    Oh! Nice orange flavour chiffon cake, I\’m going to grab a few slices!!! 🙂

  • 0620 (March 31, 2014)

    我有试过没加入香橙皮屑的orange chiffon
    所以,现在我每每做orange chiffon
    就一定要加入香橙皮屑,喜欢极了 呵呵!!

    妳这个香橙装饰戚风请我吃一片咯 XD

  • Fion@轩宏妈 (March 31, 2014)


  • moon (March 31, 2014)


  • Ann Low (March 31, 2014)

    Mmm…your orange chiffon looks pretty and delicious! Wonder you have anymore orange recipes to share? Please join the Orange event from tomorrow onward at my blog 🙂

  • Adeline (March 31, 2014)

    Wow, your chiffon cake is so prettily dressed up! Looks like a baumkuchen from the top 🙂

  • 鲸鱼蓝蓝蓝 (March 31, 2014)


  • Jessie Ng (March 31, 2014)

    I\’m up for your orange chiffon cake. It looks so elegant & beautiful and eating it with strawberries, hmmm, awesome.

  • Jozelyn Ng (March 31, 2014)


  • Phong Hong (April 2, 2014)

    Victoria, let me take a deep breath! Mmmmm…..oranges…..and you dressed it up with a very luxurious topping! So pretty with the strawberries on top!

  • kitchen flavours (April 2, 2014)

    Hi Victoria,
    Your chiffon cake is perfectly baked! It looks wonderful, really high and mighty! 🙂

  • Miss B @ EEWIF (April 10, 2014)

    我看到你写青井X子,我忍不住大笑,对不起 🙂
    是不是青井聪子的 <>? :p

    • Miss B @ EEWIF (April 10, 2014)

      哎呀被剪掉了,青井聪子的 \”自己作職人配方的戚風蛋糕\”

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Victoria Bakes – Baking into the Ether