Orange Chiffon-Healthy version

Orange Chiffon Cake
(healthy version by Connie Ng – Facebook group member)
Make one 23cm tube pan

180g cake flour (can use plain flour)
200ml freshly squeezed orange juice
6 egg yolks (about 60g each egg)
40g caster sugar
Pinch of salt
1/4 tsp baking powder
1/4 cup vegetable oil

6 egg whites
3/4 tsp cream of tartar
90g caster sugar


Beat yolk with 40gs caster sugar until pale and creamy. Add oil and continue to beat until evenly mixed then add orange juice. Stir to mix well and set aside. Sift flour with baking powder and salt and set aside.

Prepare meringue by beating egg whites until foamy before adding cream of tartar. Continue to beat and add 90g caster sugar gradually until firm peaks form.

Mix flour into the yolk until just combined. Add 1/3 portion of meringue and mixed with hand whisk to lighten. Repeat with another 1/3 portion. Finally add the last portion and switch to a spatula to scoop the batter from bottom of bowl and fold up. Keep doing until you do not see any streaks of meringue. Bang a few times to remove big bubbles before pouring into tube pan.

Bake at 150C for 30 minutes then lower to 135C for another 40-50 minutes or until cooked. Remove from oven and immediately invert to cool completely before unmoulding.


Obviously my oven is hot! Cracked even though baking at 150C for 30 mins and lower to 135C for the rest of baking time!


See how soft and fluffy? Yumminess with less calories! 😀


Packed away to be given to son and his mates for tea time treat


I’m joining Best Recipes for Everyone June 2015 Event Theme: Secret of Chiffon & Roll Cakes organized and hosted by Fion of XuanHom’s Mom Kitchen Diary



  1. Karen (Luvswesavory) said

    Hi Jeannie,
    Love your tall & fluffy soft orange chiffon cake ! Yummy!


  2. chloe said

    Hi jeannie. Another fabulous bake from you. I like the texture a lot. So cottony soft. I like orange flavored cakes. Will try and update you. Thanks. Chloe


  3. Hi Jeannie,I love the top of this cake,little crack only,and the texture so soft,well bake!!


  4. Lee Michelle said

    Hi Jeannie, can I omit the baking powder?


    • jeannietay said

      Yes I have seen some recipe without the baking powder so I don’t see why not.


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