Cakes · Original adaptation
Home Orange Chiffon Cake Recipe
A tall, light tube cake scented with fresh orange and finished with a simple citrus glaze.
Inspired by The Great Canadian Baking Show, Season 2, Episode 1
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Bake it at home
Home Orange Chiffon Cake
- Prep
- 30 min
- Bake
- 55 min
- Total
- 1 hr 25 min
- Makes
- One 23 cm tube cake, serving 10
Ingredients
- 225 g plain flour
- 250 g caster sugar, divided
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 6 large eggs, separated
- 120 ml neutral oil
- 150 ml fresh orange juice
- Finely grated zest of 2 oranges
- 1/2 teaspoon cream of tartar
- 100 g icing sugar
Method
Heat the oven to 170 C, or 150 C fan. Leave a 23 cm ungreased tube pan ready.
Whisk the flour, 150 g caster sugar, baking powder, and salt. Add the egg yolks, oil, 120 ml orange juice, and zest, then whisk until smooth.
Beat the egg whites with the cream of tartar to soft peaks. Gradually add the remaining caster sugar and beat to glossy medium peaks.
Fold the whites into the orange batter in three additions. Pour into the pan and bake for 50 to 55 minutes until the top springs back.
Invert the pan immediately and cool completely before releasing the cake. Mix the icing sugar with enough of the remaining orange juice to make a pourable glaze and drizzle it over the cake.
From the episode
Cake
This adaptation starts from the episode's cake brief and reshapes it for ordinary home equipment and a manageable batch.
See every bake from the episode →Sources and recipe note
The sources below document the episode challenge. The quantities and method on this page are independently written by Baking Show Guide; they are not copied from a contestant or broadcaster recipe.
