Friday, December 09, 2005

Lemon Orange Chiffon

Originally, i wanted to make an orange chiffon but the orange juice was not tangy at all. So, I added lemon juice therefore have to call it Lemon Orange.

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5 eggs - separate yoke from white
150g castor sugar
125g cake flour
1 tsp baking powder
1/4 tsp salt
Grated rind of one orange
Grated rind of one lemon
2 tbsp corn oil
Combine to make 2/3 cup liquid (Orange juice and Lemon juice)
1/2 tsp cream of tartar


Preheat oven to 375°f.

Whisk egg whites,cream of tartar amd half portion of sugar in an electric mixer until just stiff and mixture holds its shape.

Whisk egg yolks and sugar until light and creamy. Add grated orange and lemon rind. Add orange and lemon juice and stir well. Sift in cake flour , baking powder and salt and fold gently . Stir in corn oil.

Add 1/3 of the egg white to the egg yolk mixture and combine thoroughly.

Pour the rest egg white mixture into egg yolk mixture. Carefully and gently mix with a spatula until batter is even.

Pour mixture into a 20cm ungreased tube pan.

Bake in preheated oven for 40 minutes or until cake is well browned on the surface.

Remove cake from the oven and invert mould immediately. Leave aside to cool completely before removing from the mould.


To remove the cake from the mould, run a knife around the sides of the mould and the base as well.



Anonymous said...

Nice cake, would like to give it a try. May I know what is cream of tartar for? Can I omit it?

lilyng said...


you could omit the cream of tartar but you would have to whip the whites into a very stiff and not dry consistency. Folding in the white would be a challenge.

good luck

Anonymous said...

hi lily,

i don't have cake flour, can i substitute it with another type of flour?

lilyng said...


certainly, take out a tablespoon from 1 cup of plain/all purpose flour and replace with 1 tbsp of cornflour

sunchen said...

Lily,. I made this cake twice, first time, it stick to the tin a bit, so the 2nd time i made it, i oiled it with butter . But this make the cake stick to the tin even more. can you please tell me how to fix this problem, as i already have a non stick pan, and the carving on the tin made it very hard to wash afterward, not to mention the cake doesnt look the best. otherwise, my faithfull subjects all agreed it taste scrumptious. thanks again!

Anonymous said...

Hi Lily

What will happend if the baking pan is greased? Does it affect the height of the cake?


lilyng said...


the chiffon cake is so light and it needs to cling on to the side of the ungreased cake pan to rise and if the cake pan is greased, the cake will not rise and the texture of the cake is greatly affected costing a failure

sparky1971 said...

Hello again Lily,

First and foremost, I want to THANK YOU for all your recipes I tried which are really very delicious. I never enjoyed cooking/baking till I tried one of your recipes (the pineapple roll). The success that the pineapple rolls came out so good only boosted my confidence and I have been quite keen in cooking lately. I really have to THANK YOU cuz all your recipes are really very good!

I made this lemon orange chiffon last night. I think I didn't whisk the egg whites enough or folded too much. It was not as fluffy as I like. Also, I think I used plain flour instead of cake flour. But trust me, it is very good and I ate 1/4 of the cake this morn! :-)

Anonymous said...

Hi Lily,
I have tried baking this cake 3 times but each time the cake was not light enough. it tasted more like sponge cake. also for the last time, the top of the cake was a little sticky. pls advise.

lilyng said...


the most crucial part in making this chiffon is whisking the eggwhites into a correct consistency of soft peaks - not stiff peaks and folding in the 2/3 as gently as possible as not to deflate the eggwhites. The eggwhites should be at room temperature before you start whisking and whisk at medium speed to ensure volume and overwhisking.

the top of the cake is sticky cos the heat from the hot cake hits the tabletop and rises back to the cake. the hot cake has to be inverted sitting on a colander or the center tube in a steady funnel. then it is raised higher and the hot air does not bounce back.

MsCake said...

Hi Mdm Ng

I tried yr recipe on lemon/orange chiffon cake. Initially, the cake rose very well till 15 min later,it began to crack on the top surface. I immediately lower the temp to 175C but it took me 1hr 5 min for the whole cake to get real baked and the top layer quite 'brown'.

I think the temp is set on the high side. Do you think I should just use either 175 -180C ?

Next, I think I added the lemon juice too much as the cake on the sourish side. I will adjust it the next time. On the whole, the texture is very good and spongy.

Thanks very much for sharing.


Anonymous said...

I tried this recipe last night, and it turned out just great! It was so soft, I could eat the whole cake myself! The only thing is that the cake got stuck when I was trying to remove it and it turned out quite ugly. :-)

Tze Hui said...

Dear Mdm Ng,

I tried this recipe with 2 1/2 oranges (same volume of juice though) and omitted lemon and it was pretty tangy, but the cake was quite moist, especially at the bottom, and did not rise as high as it should have.

was it because i beat the egg whites to a stiff consistency?

thanks for your help :)

lilyng said...

tze hui

whisking the egg whites to the correct stiffness is the most crucial. it should be thick and stiff but not dry. this is only a 5 egg recipe of which the cake will only fill half the pan of a large tube pan, it is meant for a small tube pan. if the cake is too moist, then the eggwhites must have deflated or you have underbaked the cake

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