Airy, bouncy, and lightly sweet, Orange Chiffon Cake pairs the citrusy fragrance of orange zest with the warm aroma and delicate spice of cardamom. This soft and moist dessert is served with a dusting of confectioners’ sugar and topped with curly ribbons of orange peel. Enjoy this delicious Japanese pastry with a cup of coffee or Earl Grey tea.
With abundant navel oranges in the kitchen, I knew exactly what I wanted to make — Orange Chiffon Cake (オレンジシフォンケーキ). My daughter loves chiffon cake, and many JOC readers have specifically requested this recipe for a long time. To make it extra special and wow-worthy, I sneaked in a pinch of cardamom for a charming flavor.
Navel Oranges + Cardamom Flavor
I fell in love with cardamom when my Indian neighbor, who became my very good friend, made Chai every time our kids had a playdate at her house (I shared her recipe here). The cardamom pods smelled so inviting and delicious. It was a new spice that I had never seen or tasted in Japan.
When I was looking for a unique flavor that would complement orange, cardamom came to mind. I don’t remember exactly what dish I had tried, but it must have been a dessert that immediately caught my tastebuds off guard with the combination. Like clove, but more subtle, cardamom pairs beautifully with citrus flavors, adding warmth and depth that makes this chiffon cake so memorable.
Ingredients for Orange Chiffon Cake
I love making chiffon cakes as the ingredients are so simple. Eggs, sugar, and flour are the ingredients we usually have in the pantry, right? For the flavoring, you can literally work with anything you can think of – black teas, coffee, spices, seasonal fruits, or more unique Japanese flavors like matcha or black sesame. It is probably one of the most versatile cakes to make at home.
Another reason I like chiffon cake is it’s never too sweet. If you’re familiar with Japanese (or Asian) sweets, they are in general not overly sweet or laden with sugar, so you can enjoy the baked treats and not feel bogged down.
Navel Oranges: What’s your favorite kind of orange? I love navel oranges as they are sweet and juicy, which I used to make this chiffon cake. You can also use Cara Cara Oranges since they are in season right now.
Cardamom: This highly aromatic spice adds a hint of pine-like fragrance and delicate yet spicy flavor to the chiffon cake. Although you can do without cardamom for the recipe, I’d recommend giving it a try. You should be able to find cardamom in the spice aisle at any major grocery store or specialty spice shop. If you’re not sure what else to do with it after baking the chiffon cake, use cardamom just like you would with cinnamon. Try a pinch of the spice with your cold brew coffee, baked goods, curries, or roast meats. It can be a game-changer.
Neutral Oil: Use canola or vegetable oil; please do not use olive oil or other kinds of oil.
Cake Flour: I’ll talk more about it in detail below. If you are making a chiffon cake, use cake flour, not all-purpose flour. At least you can make homemade cake flour with all-purpose flour and cornstarch (See Notes in the recipe below).
Eggs: I use large eggs for all my recipes on the blog as they are the standard size in American recipes.
My Favorite: Super-Fine Unbleached Cake Flour from Bob’s Red Mill®
This post was sponsored by Bob’s Red Mill®. I couldn’t be any more thrilled when I get to work with Bob’s Red Mill® to develop this Orange Chiffon Cake recipe. When comes to baking and breakfast products, I highly recommend Bob’s Red Mill®. Have you tried any of their flours or other products before? What I genuinely admire about the company is that they use honest ingredients and methods for their wide range of products, which I think it’s important for consumers.
As an employee-owned company, Bob’s Red Mill® uses high-quality whole grains to satisfy all vegan, paleo, and gluten-free friendly cooking and baking needs. From almond flour, cake mixes, and coconut flour to various grains, it offers the largest lines of organic, whole-grain foods in the country. You can be assured that all of its products are certified Kosher and made with ingredients grown from non-GMO seeds. If you’re curious, you can go to the website and learn more about the founder, Bob Moore, and his mission too.
To achieve the perfect light texture for the chiffon cake, I used Super-Fine Unbleached Cake Flour from Bob’s Red Mill®. Because it is sifted to a very fine texture, the cake flour is fantastic for all sorts of cakes – especially delicate ones like chiffon cakes. You should be able to find the cake flour at any major grocery store. Alternatively, you can also buy it on Amazon.
First Time Making Chiffon Cake?
I’ve shared some helpful tips on How to Make the Perfect Chiffon Cake – Tips & Troubleshoot. Take a look before you start making your first chiffon cake.
I also want to go over some kitchen tools that I use in this recipe. I know some of you have never baked or rarely bake, but I would love to try making this Orange Chiffon Cake.
Chiffon Cake Pan: It’s important to get a chiffon cake pan to make a chiffon cake to maintain the height structure and airiness. Aluminum material works best, and make sure it doesn’t come with a non-stick coating. Why? Because the batter needs to cling to the wall of the cake pan and climb up tall with the help of beaten egg whites. A nonstick pan is slippery and the batter will slide down and flop. You can get this 7-inch angel food cake pan on Amazon or a Japanese chiffon cake pan on Nihon Ichiban (ships internationally).
Zester 1: This zester features several sharp holes at the tip of the tool which works brilliantly in zesting off any citrus fruits. There is also another larger hole that allows you to peel off long curly strips for garnishes. With the two different features, you can create zest in different textures.
Zester 2: Microplane is a versatile tool to have in every kitchen. You can get very fine zest and triple the amount from any citrus fruits. It is particularly useful for baking when you need the citrus flavors to be dispersed into the batter. Aside from zesting, you can also use it to grate cheese and ginger.
Hand Mixer: I still use a stand mixer (even though it doesn’t show up in my recipe videos/photos), but this hand mixer has been pretty handy and helpful for our filming (easy to show you the process). It takes a little longer than a more powerful stand mixer, but it still does a great job. So if you don’t want to spend too much money on equipment you don’t use often and don’t want to lose your arm from whipping egg whites with a whisk, I strongly recommend this hand mixer.
Other Delicious Chiffon Cake Flavors
Chiffon cakes are very popular sweets in Japan. Not only it’s cleverly designed to feed a crowd on many occasions, it also keeps so well that you could serve it for breakfast or afternoon tea for the whole week. So far I have the following flavors of chiffon cakes:
Have you tried any other interesting chiffon cake you’d like to make at home? Let me know in the comments below. Maybe I’ll be able to share the recipe next time.
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Orange Chiffon Cake
Ingredients
- 3 large eggs (50 g each w/o shell) (yolks and whites separated)
- 10 pods cardamom (for ½ tsp ground cardamom)
- 3–4 oranges (for the zest and 4 Tbsp (60 ml) of juice; I used navel oranges)
- 85 g sugar (½ cup minus 1 Tbsp; divided into thirds)
- 40 ml neutral oil (3 Tbsp minus 1 tsp)
- 75 g cake flour (⅔ cup minus 2 tsp; weigh your flour or use the “fluff and sprinkle“ method and level it off; see Notes below for how to make Homemade Cake Flour)
- 1 tsp baking powder
For Serving
- 1–2 Tbsp orange zest (long curly strips; see blog post for more information)
- 1 Tbsp confectioners’ sugar (for dusting; optional)
Instructions
- Before You Start: I highly encourage you to use metric measurements using a kitchen scale for this recipe. Click on the “Metric“ button at the top of the recipe to convert the ingredient measurements to metric. If you‘re using a cup measurement, please follow the “fluff and sprinkle“ method: Fluff your flour with a spoon, sprinkle the flour into your measuring cup, and level it off. Otherwise, you may scoop more flour than you need.
- Gather all the ingredients. Preheat the oven to 340ºF (170ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). You will need a 17-cm (7-inch) chiffon cake pan. If you have a different size pan, read this post to adjust the ingredient measurements. Make sure you use an aluminum pan with a removable base (read my blog post for more details). Please see my Notes at the end of this recipe for additional details on ingredients, equipment, and techniques.
- Crack and separate 3 large eggs (50 g each w/o shell). Keep the egg yolks in a medium bowl and the egg whites in a large bowl. If you plan to use a stand mixer, keep the egg whites in the stand mixer bowl. Refrigerate or freeze the stand mixer bowl and egg whites for 15 minutes until cold. (It‘s okay if the egg whites are partially frozen). Tip: In Japan, we chill the egg whites to make smooth, fine-textured meringue and do not use cream of tartar.
- Crush 10 pods cardamom and remove the shells. Grind the seeds to a fine powder. You will need ½ tsp finely ground cardamom. Set aside.
- Next, zest 3–4 oranges. As I mentioned in the blog post, I use two types of testers for more texture and flavor—a microplane for fine zest and a citrus zester for long curly strips. For the cake batter, reserve 2–3 Tbsp of fine zest and some of the strips. Reserve another 1–2 Tbsp orange zest of long curly strips for decorating the cake. Set aside.
- Cut 1–2 oranges in half and juice them until you get 4 Tbsp (60 ml) of fresh orange juice. Set aside.
To Mix the Batter
- Start mixing the batter. In a large bowl, beat the egg yolks and one-third of the 85 g sugar (½ cup minus 1 Tbsp) with a hand whisk. Whisk vigorously until it‘s a creamy pale yellow color.
- Then, add 40 ml neutral oil (3 Tbsp minus 1 tsp), ½ tsp finely ground cardamom, and 2–3 Tbsp fine orange zest for the cake batter and whisk well.
- Add 4 Tbsp (60 ml) orange juice to the egg mixture and whisk well.
- To a flour sifter or fine-mesh sieve, add 75 g cake flour (⅔ cup minus 2 tsp) and 1 tsp baking powder. Sift one-third of this flour mixture into the egg yolk mixture. Whisk by hand to incorporate the dry ingredients well. Check that there are no lumps in the batter, then sift another one-third of the flour mixture into the bowl. Mix to incorporate. Then, sift in the rest of the flour mixture and whisk until just combined; do not overmix. Make sure there are no lumps in the batter. Set aside while you beat the meringue.
To Make the Meringue
- Take out the bowl of egg whites from the refrigerator or freezer. Using an electric hand mixer or a stand mixer with a whisk attachment, start whipping the egg whites on medium-low speed (or Speed 4 on a KitchenAid stand mixer) until the egg whites are bubbly, opaque, and foamy.
- Add another one-third of the sugar and continue whisking for 30 seconds. Then, increase the mixer speed to high (or Speed 10 on a stand mixer) and gradually add the remaining sugar in small increments.
- Beat vigorously until stiff peaks form (see the next step for how to check). It takes about 2 minutes of beating at high speed to reach stiff peaks. Tip: When using a stand mixer, I usually pause beating when the egg whites are almost done. I take off the whisk attachment from the mixer and use it to hand-mix the looser egg whites near the bowl‘s edge into the stiffer whites near the center until it‘s all homogenous in texture. Then, put the whisk back on and continue beating.
- To check for stiff peaks, pull up your beaters or whisk. The meringue in the bowl or on the whisk should be firm enough to hold a peak, pointing straight up (or maybe folding over a little bit just at the very tips). By this time, the meringue should have a glossy texture, too. Tip: If you overbeat the meringue, it will become very stiff and grainy and won't incorporate into the batter at all.
To Fold In the Meringue
- Using a spatula or hand whisk, add one-third of the meringue into the batter. Mix well by hand until it‘s homogeneous.
- Gently fold in another one-third of the meringue. Take care not to deflate the air bubbles in the meringue and batter as you fold.
- Finally, transfer the batter into the bowl with the remaining egg whites. Gently fold the egg whites into the batter without breaking the air bubbles. Once it‘s well combined and homogenous, fold the batter one last time and scrape the sides and bottom of the bowl to make sure there is no zest accumulation. The final batter should fall in ribbons when you lift the spatula or whisk.
To Bake
- Prepare an ungreased 17-cm (7-inch) chiffon cake pan. From 6–8 inches high, pour the batter into the pan at just one spot to prevent air pockets from forming.
- Run a wooden skewer through the batter to release any remaining air pockets. While holding the removable base in place, gently tap the pan a few times on the work surface to release any air pockets in the batter.
- Put the cake pan on the middle rack of the preheated oven. Bake at 340ºF (170ºC) for 30 minutes. To check if it‘s finished baking, insert a toothpick or wooden skewer into the middle of the cake. If it comes out clean and the top of the cake springs back when gently pressed, it‘s done. Tip: If the top of the cake gets dark too quickly, cover the top loosely with aluminum foil to prevent burning. (The cake may be too close to the heat source.)
- Remove the cake pan from the oven and gently drop the pan onto the work surface to shock the cake. This stops the cake from shrinking. To cool the cake, prepare a tall, heavy bottle with a long neck, such as a glass wine bottle. Invert the center tube of the cake pan onto the bottle's neck and let the cake cool completely in its pan. Cooling the cake upside down helps it stretch downward and maintain its loft.
- Once the cake is completely cool, run a long offset spatula around the outer edge of the pan and a small offset spatula around the inner tube. Gently take out the removable base and cake from the outer pan. Then, run the offset spatula along the bottom of the cake to release it from the base. Tip: I used to use a knife for this step, but the tip of the knife tends to poke the cake while moving around, so I now recommend using offset spatulas.
To Serve
- Invert the cake with the removable base onto a plate or cake stand. The cake will slide off the inner tube. Chiffon cake is served “upside down” with the flat bottom on top. Dust the top with 1 Tbsp confectioners’ sugar (optional) and sprinkle it with 1–2 Tbsp orange zest of long curly strips. Slice and enjoy!
To Store
- I strongly recommend consuming the cake sooner for the best freshness. However, you can keep the cake covered on a plate or stand at room temperature in a cooler place for 1–2 days. To keep it longer, wrap individual slices in plastic wrap or put in an airtight container and store in the refrigerator for 3 days or in the freezer for 2 weeks.
Notes
- Make sure your beaters and mixing bowl are clean and dry. A speck of oil or egg yolk on either one can minimize the volume of the beaten egg whites.
- Avoid plastic bowls, as even clean ones may hold oily residue that can affect the beaten quality of the egg whites.
- Use a bowl that’s wide enough to keep the beaters from being buried in the egg whites.
- Do not overbeat or underbeat the egg whites or your cake may fall. Egg whites should have a stiff peak, pointing straight up (or maybe a little bit folding over just at the very tips).
Hi Nami, the cake looks beautiful. For the oven temperature, is 170 degrees for fan forced oven or conventional oven? Thanks!
Hi Stephanie! My oven has a fan, but I do not use it for my recipes since not every JOC reader has a convection oven with a fan. 🙂
Hi,
I tried your orange chiffon cake 22cm recipe. I must say it was tasty and texture was very good. I added cardamom powder too and it really elevated the flavour of orange cake.
My only concern is when I kept the pan upside down, the cake fell off the pan and broke in pieces 🙁
Earlier,I tried another recipe using self raising flour and the cake texture was good but certain areas on the crust was wet inspite of being properly cooked. I inverted the cake and it fell off. I just got it right only 1 time. I’m using the aluminium removable base. No greasing was done. But don’t know why the cake falls once I invert ! I hope you know the best solution.. Eagerly waiting for your reply..Thank you so much!
Hi Limy! Thank you so much for trying my recipe with your 22 cm cake pan! This never happened to me before but I’ve read about it online before. The first reason is that it wasn’t properly baked. Most advice I see online is to bake longer time (5-10 mins more, if already brown, tent it with aluminum foil) when this issue happens. The next is improper meringue. Maybe your meringue wasn’t perfectly made, and it didn’t give the right structure. Or possibly, you didn’t thoroughly blend it with the rest of batter, so it wasn’t evenly distributed. It’s hard to tell sometimes, but make sure to check one thing at a time. Also double check your oven temperature with the thermometer. Maybe your oven temperature inside is not correct. Best wishes to your chiffon cake making!
HI Nami, can you please provide the weight/measurement of the orange juice? I have 2 kinds of very different sized oranges. Thanks.
Hi SueZ! It’s written at Step 5; 60 ml. But you will need zest from roughly 3 oranges depending on your liking. Hope you enjoy!
[…] receta de este magnífico Chiffon Cake es adaptada de la de Nami de Just One Cook Book. Para mí es la mejor receta de este tipo de bizcocho que he probado. Hay bastantes recetas en la […]
[…] Orange Chiffon Cake オレンジのシフォンケーキ […]
Hello Nami, i hope you are well.
I made a chiffon cake last week and the bottom caved in. I turned the cake upside down as soon as out of the oven. After about 30 mins, I found that the cake had slipped out if you see what I mean. The bottom of the cake (which is now the top) has sunk deeply. I used a 2 piece tube pan. I wonder why. The cake tasted nice and soft but not as soft as a chiffon cake.
Hi Sofia! I’m good, thank you for asking!
Yes, I understood what you mean. When there is some holes at the bottom of the pan, it means that air was there.
Possible reasons:
1) Egg whites were not beaten enough – not stable enough to hold the structure, and small air bubbles ended up at the bottom.
2) Low oven temperature (true oven temp could be different from what oven says)
3) Didn’t bake enough
4) You pour the batter too high and air got trapped in.
Hope this helps!
I looked up some failure chiffon cake cases on internet. Is your chiffon cake similar to any of these failure types?
https://macaro-ni.jp/37458
Hello nami, I would like to make Chiffon Cake soon but where I live I do not get cake flour so I will have to import it. But I have a doubt: which flour do you recommend more? King Arthur or Bob’s Red Mill? Which of the two would work best for all recipes where you use cake flour (for example roll cake, fluffy pancakes, cheesecake)?
Hi Ruth! Are you sure there is no cake flour? Maybe it’s called differently? In Japan, we call all flour types differently but we have similar types. I’ve used both, and they are actually both good quality cake flour so I’d say either is a great choice. I still use both, depending on which flour I have. Don’t buy other brands, that’s for sure. 🙂
Thanks for this recipe Nami
A few days ago I received my mold for chiffon and the cake flour, since I did not want to use baking powder I made the meringue with four egg whites.
Very delicious and fluffy.
By the way, the country where I live cakes are usually made with flour for all uses, only in the luxury bakeries low protein flour is used so it is not possible to get it in supermarkets.
Hi Ruth! Thank you so much for trying my recipe! I’m happy to hear your cake came out well. Thanks also for sharing the information about cake flour (low protein flour) in your country (which country are you in?).
Hello nami, I live in Colombia
Although recently I was searching the Internet and yes, it is possible to get this flour, but it definitely requires some time to find it, it is special because until recently I started to get interested in the pastry
Hi Ruth! Thank you! It’ll be helpful when I receive similar questions from other readers. Thanks so much for letting me know. 🙂
Hello again Nami,
As promised here I am again, 2 months later.
And now I can proudly say that my new try went well ٩(◕‿◕)۶.
I made the meringue with strong “peak” as your directions, that was the only difference with my first try and the cake baked well. This time it seems to be less sweet than my first trial (with no changes in the sugar proportion), but the orange flavor is still stronger than the cardamome.
By the way, on your page “How to make the perfect chiffon cake”, in your tips about the meringue part, you suggest to “Whisk until egg whites fold over”… But isn’t this, the opposite of the strong “peak” mentioned in all your chiffon cake recipes ?
Thank you again for your share, and your advice.
Hi Kelly! So happy to hear from you again! I’m really glad to hear yours came out well. Congratulations! Don’t forget the orange juice has sweetness too, so even though your sugar amount is the same, the total sweetness may vary based on the orange.
Now about the stiffness of the meringue. Sorry about the confusion. The meringue should be STIFF peak but the TIP (not entire egg whites) folds over. It’s still strong peak you and I mentioned but only the tip folds over because the tip is soft. When you beat more, the STIFF peak will stand up straight and the tip will not fold over (this stage is good for macarons and other recipes, but not for chiffon cake).
To write this recipe, I’ve researched how people call “stiff peak” and surprisingly everyone (even chefs) called it “stiff peak” as different stages (I’ve seen videos too, and they all look different visually!).
So… in my chiffon cake recipes, I stick to “whisk until stiff peak with just a tip that folds over”. See my step by step pic 13 in this recipe.
Dear, I did your orange chiffon cake last night . I didn’t put the egg white in the freezer and didn’t add the cardimon spice, does it contribute to my chiffon cake baked w a hole at the side ?? Pls advise ASAP coz I m planning to try again tonight .
Hi Augustina! I don’t think that could be the cause in your failure. Please refer to this post:
https://www.justonecookbook.com/how_to/perfect-chiffon-cake/
Hi,
Would like to try out Orange Chiffon Cake recipe. Can you share 6 inch chiffon cake pan recipe. Thanks.
Hi Elaine! I’m sorry I don’t own 6″ cake pan… try making it with this recipe and make a small cake (in a ramekin) with leftover batter?
Hi Nami,
My chiffon pan is 25 cm, how to adjust this recipe? I really want to try this recipe.
Thank you.
Hi Mirah! Please use this cake pan size for your 25 cm pan.
https://www.justonecookbook.com/perfect-chiffon-cake/
Hope you enjoy the recipe!
Hi Nami,
Thank you for sharing this recipe. My friend and I made this at home the other day and it was a hit! Will definitely make one again. This time, I want a plain chiffon cake with just a tiny, teeny hint of lemon. Read your Meyer Lemon Recipe and Classic Recipe yet I’m not sure how to alter them to get the taste. I’ll truly appreciate your help and am excited to bake the next one.
Hi Kata! Thank you so much for trying this recipe and I’m glad you liked this recipe! 🙂
For the plain version, replace the lemon juice with milk. You need the same amount of liquid for the recipe. 🙂
Hi Nami,
Thank you for the help. I will bake one tonight. ????
Btw, I tried your Japanese Cheesecake recipe at least twice already. I love the flavor!!! Those who tasted it enjoyed the cheesecake as well. I love that it’s not overly sweet (just the right amount), and that hint of lemon. I’m not happy with the texture yet. More to learn on beating egg whites, and I still need to understand my oven more ????.
I’ve read your Matcha Swiss Roll as well and been itching to try the recipe out, but I don’t have the powder yet. Hopefully in the future you can make other variations too. ????????????
Keep the recipes coming Nami! You’re always welcome in our kitchen. ????
Hi Nami. May I know what do you mean by dropping the cake pan when it comes out from the oven ?
My chiffon cake often shrinks when it’s cooled down (even when it’s upside down). So, I hope this tip can really help with the shrinking problem.
Thanks.
Hi Rosi! It looks like this: https://youtu.be/gjAZ3TkyRQo?t=196 Just drop the pan gently on to the working surface. But your situation seems like your meringue wasn’t properly beaten or do you use a non-stick pan?
Hi u mentioned that you used large eggs. May I know what is the weight of egg without shell. Is 55g consider big?
Thanks
Hi Selina! I believe 55 is more like extra large. An American large egg is about 50 grams without shell (56.7 g with shell). 🙂
Have made this cake twice now – it is lovely! Beautiful texture and wonderful flavour. Thank you for another great recipe – it’s a keeper!
Hi Andrea! How wonderful!!! I’m so happy to hear you made this cake TWICE! Thank you for your kind feedback, and I’m glad you enjoy this recipe. 🙂
Hmmm…I just tried this recipe, but how to describe the feeling: The taste is here despite that the orange flavor is stronger than the cardamome (maybe a little too sweet compared to the matcha one), the fluffiness is here too. But something definetly went wrong (。╯︵╰。) . 10min before the end of the cooking time, the cake risen too much in the mold, and inevitably it overflowed at the bottom off my oven rack. I didn’t put the “black steel pan” (sorry I’m french and don’t know how do they say “lèchefrite” in english (⁄ ⁄•⁄ω⁄•⁄ ⁄) ) so the fallen dough burnt . I had to open the door 5min before the end, to clean as quick as possible the bottom of the oven because the burnt dough at the bottom began being smoky/smelly. At this state of cooking, the dough didn’t seem to be baked enough (that was the worst mistake ever! (ᗒᗣᗕ)՞ ). The cake deflated, I replaced it in the oven and continue the cooking till it was enough. The cake is cooked, I have the chiffon texture but it shrinked in diameter (the cake could only hold to the pan at its bottom), the edges seem humid (as if a caramel appeared while cooking). Checking back your recipe’s steps I probably found my mistake: the meringue ! Σ(°△°|||)︴The peaks weren’t strong enough (the whites were glossy, but the peaks bended too quickly). I will definetly try this recipe once again to be fully satisfied.
Hi Kelly! Thank you for trying this recipe and I’m sorry it didn’t come out well.
I’m not sure if you made any adjustment to the recipe, but it’s science, so small changes such as adding a bit more liquid than specified amount could potentially cause the failure.
Overflowing seems like it’s due to 1) your cake pan is smaller than mine, 2) it wasn’t mixed throughly, 3) amount of liquid was too much. Do you think any of this could be the reason? Oh also maybe oven temperature was too high? Sometimes, what oven displays is different from the actual temperature.
Also I hope this tip page will be helpful: https://www.justonecookbook.com/how_to/perfect-chiffon-cake/
Making a chiffon cake involves a few important steps, and meringue plays a huge part in making this cake. I’ve made enough mistakes and failure and I think most of my problem was not being able to make good meringue. Hope your next cake will be successful. 🙂
Hi Nami. First, thank you for reading my huge previous comment ^^ and then, thank you for your reply. I made previously the matcha recipe with the good sized pan and everything went well. This time, I followed your instructions and the proportions, with the good sized pan, the only thing maybe I made wrong was the meringue step. And perhaps, the orange zest could have changed the dough too (but I used only 3 oranges). It was my first “failure” (and probably not the only one), so I will try again. =)
Hi Kelly! Please keep me posted! And good luck with next one. 🙂
Hi Nami!
Thx r sharing yr recipe! I would like to know what weight is a large egg. My egg wears 56gm with egg whites at 32gm n egg yolk at 16gm. Is this the right egg I should use?
Thx in advance.
Hi MN! The average of American large egg is 50 grams. Sometimes 47 g sometimes 53 grams… so I keep it 50 grams. 🙂
This recipe is wonderful ! My chiffon cake turned out amazingly light and fluffy ! Substituted the cardamom (couldn’t find any in my local store! ) for cinnamon and it was still very fragrant 🙂 This cake isn’t very sweet but I prefer my cakes even less sweet ! Would the recipe still work if I were to reduce the amount of sugar ? Many Thanks for all your help !
Hi Yan! Thanks so much for trying this recipe! I’m glad to hear you enjoyed it. 🙂 As for the sugar… Sugar keeps baked goods soft and moist. I recommend reducing the sugar little by little (after each success), so you can keep track of the changes by reducing the sugar. 🙂
Thanks so much for your reply! Some other recipes I’ve seen use caster sugar instead of granulated sugar. In your experience, will this make a difference? Your thoughts are much appreciated!
Hi Yan! I have caster sugar too, but most household doesn’t have it. It’s just easier to dissolve, but I don’t see any difference in the final product. So I’d say you can use it if you have it but you don’t need to buy it just for this recipe. 🙂
Hi, Nami san!
Since i tried your soufflè pancakes w/ great success, i decide to try your chiffon recipes (earl grey & lemon). Instead of baking them in tube pan, i chose to copy our local japanese bakery that bake their chiffon cakes in paper cups. I use my trusty silicone cups for portion size as well. They are so good your chiffon recipes. I will try this recipe too as soon as we finish the sweet potato chiffon i just baked. So curious how orange would pair with cardamom.
Thank you for sharing your awesome recipes with the rest of the world.
Hi Ima! Thank you so much for trying my chiffon cake recipes! You are too kind, Ima. I’m glad to hear you’re enjoying my recipes. xoxo
Hi Nami,
My cake turned out pretty fluffy and flavorful. It’s a keeper; however, it’s a little wet, but I couldn’t figure out why. Any suggestions?
Hi Catherine! Thanks so much for trying this recipe and I’m glad to hear you enjoyed it. Wet sponge? As in too much moisture that it’s wet? I would like to know more as I’m not too sure what happened.. 🙂
Hi Nami,
Thank you for a speedy reply! The cake isn’t too wet. I think it’s still too moist when i sliced the cake. It’s ok now after i left it in the refrigerator overnight.
Thanks,
Catherine
Hi Catherine! Thanks for letting me know! 🙂
Hi Ima, baking mini individual chiffons is such a lovely idea! Can I ask how long and what temperature you baked at? Also, rhank Nami for all your wonderful recipes!