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Orange Chiffon Cake

Orange Chiffon Cake

There is a place in Honolulu that makes the lightest softest orange chiffon cake I have ever had. So I set out to make one just as moist and soft. I know anything that soft and fluffy will need perfectly whipped egg whites. I declare them my arch nemesis. For this recipe I busted out the big guns and used my Kitchenaid mixer. Any stand mixer will greatly help you make this recipe. It allows you to multi-task. I will list some of my favorites below. 


Orange Chiffon Cake

7 Egg yolks

¼ cup Superfine sugar – granulated sugar placed in a food processor till its fine texture

¼ tsp Salt

4 Tbsp Vegetable oil

2 Tbsp Grated orange zest

4 Tbsp Fresh Squeezed Orange Juice – pulp was included

1 cup of All Purpose Flour through sieve –Cannot Skip this Step

1 1/2 tsps Baking Soda – Bobs red mill gives the best rise

7 Egg Whites

½ tsp Cream of Tartar

2/3 cup Superfine Sugar – granulated sugar placed in a food processor till its fine texture


Preheat Oven to 325F. Pull out your 9-in tube pan. Leave it ungreased, I mean it.

First, beat egg yolks with ¼ cup of sugar. The mixture will start to look paler in color, I did this part by hand using a good old fashion whisk. Then add in salt and oil and whisk till it thickens. Should be a thick texture close to an aioli.  Add in zest, fresh juice and mix well. Then GENTLY fold in sieved flour and baking soda. You cannot skip the sieve, it works so much better than a traditional sifter.

Now pull out your mixer and beat egg whites and cream of tartar until it forms soft peaks. Slowly add in sugar beating at high speed until stiff peaks form. To tell if they are stiff dip the whisk attachment and flip upside down. The egg whites should stiff and should form a nice peak.

Now fold egg whites into the yolk mixture. I break it up into at least 3 batches. Do not over-mix. It should not be streaky.  Pour mixture into tube pan and gently pat the sides or tap on the table to get all the bubbles out of the mixture. This will also ensure a nice even bake and surface.

Bake for 40-55 minutes. The cake should bounce bake after you press lightly on the cake. The reason the baking times could vary would be altitude, oven, and pan materials.

Immediately remove pan from oven and invert onto a bottle and let him completely. After cooled completely flip the cake right side up again, take a butter knife and run along the edges and then push the center core out. Then again run the blade between the bottom of the pan and the cake. Now remove final piece of pan. 

White Chocolate Raspberry Muffins and the great cupcake debate.

White Chocolate Raspberry Muffins and the great cupcake debate.