Orange Chiffon Cake / Soft Orange Spongy Cake

Orange Chiffon Cake

• Seive maida,baking powder twice.

• Add salt and beat the egg with the beater.

• Add sugar and beat well.

• Add orange juice and mix well.

• Add orange zest.

• Add oil and vanilla essence.

• Add maida flour and mix thoroughly.

• Grease the butter paper and place it in a mould.

• Pour the cake batter and place it in a preheated oven.

• Bake for 35-40 mints at 200 C.

• Insert a tooth pick on the surface of the cake to check whether the cake is fully baked.(If the tooth pick comes out clean without any substance that indicates, the cake is fully baked. If it is not allow baking for 5 more minutes)

• Soft spongy orange chiffon cake is ready.

Orange Chiffon Cake

Orange Chiffon Cake

Orange Chiffon Cake

Orange Chiffon Cake

Recipe Source - here

Ingredients :

Maida flour / All purpose flour  - 2 1/4 cups

Castor sugar - 1 1/2 cups

Eggs - 4 nos

Baking powder - 1 tbspn

Grated orange zest(outer orange skin) -2 tbspn

Refined oil - 1/2 cup

Squeezed orange juice -3/4 cup

Vanilla essence -1 tspn

Salt - 1/2 tspn

Method :

• Seive maida,baking powder twice.

• Add salt and beat the egg with the beater.

• Add sugar and beat well.

• Add orange juice and mix well.

• Add orange zest.

• Add oil and vanilla essence.

• Add maida flour and mix thoroughly.

• Grease the butter paper and place it in a mould.

• Pour the cake batter and place it in a preheated oven.

• Bake for 35-40 mints at 200 C.

• Insert a tooth pick on the surface of the cake to check whether the cake is fully baked.(If the tooth pick comes out clean without any substance that indicates, the cake is fully baked. If it is not allow baking for 5 more minutes)

• Soft spongy orange chiffon cake is ready.

• Cut them in to slices and serve.

Note : I reduce the quantity of the eggs as prescribed by original recipe but the cake was so soft and spongy.