Orange Chiffon Cake | Chiffon Cake Without Egg Smell | How To Remove Egg Smell In Cake|Bake and Toss

This Orange Chiffon Cake is airy, bouncy, and lightly sweet, Orange Chiffon Cake is an elegant pastry with a warm, citrusy aroma from orange zest. Plus it is completely free of egg smell. The orange flavor and zest does a great job in masking the egg smell in baked cakes. Impress your friends with this cake. Serve on a platter with orange twists. Top with whipped cream and fruits for an over-the-top look. So let's begin.
Do give this recipe a try and let me know how it turned out to be. Please leave your feedback as comments below. I love to hear from you all :)

Ingredients (6x3 inch loose bottom pan):
50g (1/3 cup + 2 tsp) cake flour
1 tsp corn starch
30g (2 tbsp + 1/4 tsp) vegetable oil
35ml (2 tbsp + 1 tsp) orange juice (freshly squeezed)
1/2 tsp orange zest (grated)
3 egg yolks

3 egg whites (eggs with shell weight 52-60g each)
1/2 tsp vinegar or lemon juice
50g (1/4 cup) sugar

6 inch cake : Preheat the oven to 160C and bake for 38 mins

Ingredients (8x3 inch loose bottom pan):
100g (1/2 cup + 5 tbsp) cake flour
2 tsp corn starch
60g (1/4 cup) vegetable oil
70ml (1/4 cup +2 tsp) orange juice (freshly squeezed)
1 tsp orange zest (grated)
6 egg yolks

6 egg whites (eggs with shell weight 52-60g each)
1 tsp vinegar or lemon juice
100g (1/3 cup + 2tbsp) sugar

8 inch cake : Preheat the oven to 160C and bake for 76 mins

Check out my other chiffon cake recipes here:

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Chocolate Chiffon Cake :    • No Fail Chocolate Chiffon Cake Recipe...  

Red Velvet Chiffon Cake :    • How To Make Red Velvet Chiffon Cake |...  

Carrot Chiffon Cake :    • Carrot Chiffon Cake | How To Make Car...  

Cream Cheese Chiffon Cake :    • Soft Cream Cheese Chiffon Cake | How ...  

Tips and Notes:

1. Beat your egg whites to stiff peaks – Since the meringue is the main leavening agent in this cake, it is really important to take the time to beat your egg whites to stiff peaks to ensure your cake has a nice rise and fluffy texture. Once your egg whites reach stiff peaks (a tip that points straight) STOP. You don’t want to over-beat your egg whites. They could possibly break the meringue and will be harder to fold later.

2. Do not let the meringue hang out too long after it is whipped to the right consistency. The longer the meringue is left out, the faster it looses its consistency. That is it will deflate and separate. So once you prepare the meringue, fold it immediately into the rest of the ingredients and bake the cake as soon as possible for perfect results.

3. Fold in stages – Start by folding in only 1/3 of the meringue into your egg yolk batter to lighten the density of the batter, making it easier to combine the rest. Then fold in the remainder of the meringue in two equal parts using an under-and-over motion with your rubber spatula. Be gentle so you maintain as much of the air bubbles as possible.

4. Use a loose bottom pan for baking Chiffon Cake. This is very important. Spring form and normal cake pans do not give that perfect finish and also it is very difficult to remove the cake after it bakes as we aren't greasing the cake pan. Loose bottom pans provide perfect air circulation after the cake is inverted to cool down.

5. Do not grease your loose bottom pan – The batter needs to be able to stick to the sides of the pan to help it rise to its maximum height.

6. Cool upside down – As soon as you remove it from the oven, flip the cake over and cool it upside down in the pan to prevent it from collapsing. The reason is the structure of the cake crumb is not stable until it’s completely cooled. Flip it over two glasses like I did.

7. Cake flour – It’s best to use cake flour for the most tender and soft chiffon cake. Cake flour is bleached and has very low protein content. If you cannot find cake flour, simply check the ingredient list on the flour package. If it is between 3-5g you can use it to bake chiffon cake. Some brands do not label them as cake flour. At times they are called as pastry flour but remember to check the protein content. This is most important thing to look for.

8. If you are using large eggs, weigh them prior to use. Meringue to flour ratio needs to be correct.

9. Do not over fill the cake pan full. Leave a gap of 3cm above so that the cake can rise to fit the cake pan.

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