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1 Orange chiffon cake

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Orange chiffon cake

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Ingredients

12 portion(s)

Chiffon cake

  • 7 Eggs, separated
  • 200 g Grapeseed Oil
  • 200 g orange juice
  • 1 orange, zest only, no white pith
  • 300 g self-raising flour
  • 1 tsp natural vanilla extract
  • 1 pinch cream of tartar
  • 1 pinch sea salt
  • 180 g pure icing sugar, plus extra for dusting
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  • 6
    1h 5min
    Preparation 20min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation

  1. Preheat oven to 180°C. Set aside a chiffon cake tin (26 cm) or angel food cake tin (26 cm).

  2. Insert butterfly whisk. Place egg yolks into mixing bowl and beat 6 min/37°C/speed 3 or until doubled in volume.

  3. Add oil, orange juice, orange zest, flour and vanilla and blend 15 sec/speed 3. Remove butterfly whisk and set mixture aside in mixing bowl.

  4. Place a second, clean mixing bowl into position. Insert butterfly whisk. Add egg whites, cream of tartar and salt into mixing bowl and whip 7 min/50°C/speed 3,without measuring cup.

  5. Mix 3-4 min/37°C/speed 3, adding icing sugar 1 teaspoon at a time through hole in mixing bowl lid until fully incorporated. Remove butterfly whisk and transfer mixture into a large bowl.

  6. Add reserved egg yolk mixture to large bowl and, using a whisk, gently fold together until well combined.

  7. Transfer mixture into cake tin and bake for 40-45 minutes (180°C), or until a wooden skewer inserted into the centre of the cake comes out clean. Invert cake over a wire rack and leave to cool completely in tin (approx. 1 hour). When cool, transfer cake onto a serving plate. Dust with extra icing sugar before serving. 

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • This cake was delicious. I took it to work; word...

    Submitted by thermo-meegs on 17. April 2018 - 22:16.

    This cake was delicious. I took it to work; word got around and it was gone before morning tea! The only change I would make is to blitz the orange peel with some of the flour after step 1 and set it aside before continuing on with the recipe.

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  • (No Subject)

    Submitted by Carmsss on 6. April 2018 - 22:22.


    Thanks for sharing this recipe. My family all enjoyed this cake tonight. Your instructions were easy to follow and it was super moist and fluffy. I only used 150g of sugar and it was sweet enough for us. I’m really happy with the height and will definitely make this again in the future.

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