Wednesday, 3 November 2010

Orange and Walnuts Chiffon Cake

This is a delicious and  light recipe I originally found on
It may look complicate, but trust me it isn't; chiffon cakes just need a little bit of TLC!!! Enjoy it...

Ingredients A
(Sifted together)

1 + 1/2 cup sifted self-raising flour
1 teaspoon baking powder
2/3 teaspoon salt

Ingredients B

6 Egg yolks
1/3 cup sugar
1/2 cup + 1 tablespoon vegetable oil
3/4 cup fresh orange juice
2 orange zest (approx 2 tablespoons)
2 teaspoons vanilla

Ingredients C

6 Egg whites
1/3 Cup of sugar

Ingredients D

2/3 cup toasted chopped walnuts (60grams)
2 tablespoons chopped orange peel 
1 cup icing sugar
2 teaspoons marge
2 orange zest (about 2 tablespoons)
2 tablespoons fresh orange juice

Preheat oven to 165C

Start with ingredients listed in B.
Beat 6 egg yolks + sugar  in a large bowl until pale.
Add vegetable oil.

Fold in orange juice, orange zest and vanilla.
Add the dry ingredients (List A) all at once and beat until smooth

Ingredients C
In a separate bowl beat egg whites and sugar until form soft peaks.
Gently add 1/2 of egg whites into flour. Fold gently and add remaining egg whites.

Pour the batter into a greased  10-inch tube pan and bake at 325F(165c) for 1 hour or until tester comes out clean.

Let the cake cool completely before removing from pan.

Ingredients D
In a small pan put together and heat at lowest  for about 3 minutes:
Pour immediately over the cake before the glaze becomes hard. 

1 comment:

  1. I love chiffon cake, but haven't tried topping it with orange and walnut...I am sure that makes the cake taste delicious :-)