Orange Chiffon with Herman starter


Orange Chiffon with Herman starter


100g All purpose Flour
45g Herman Starter (Feed the starter and use the 2nd day)
80g Corn Oil
80g Orange Juice
40g caster sugar
1/4 tsp salt
5 yolks (from 65g eggs)
1 tsp Sunquick (optional)

6 egg whites
50g caster sugar
1/4 tsp cream of tartar


1. In a large mixing bowl, place yolks, oil, Herman starter, orange juice, 40g sugar, salt and Sunquick (if using) and use a hand whisk to whisk until combined. Sift in flour and mix again until lump free and smooth. Set aside.
2. Beat the egg white until frothy before adding the cream of tartar and continue to beat while gradually adding the 50g of sugar until a firm meringue is achieved.
3. Fold in 1/3 of the meringue using a hand whisk until fully incorporated. Add the balance in two portions and towards the end, switch to a spatula to gently scoop from the bottom of the bowl and fold up. Keep folding until no streaks of egg yolk batter can be seen.
4. Finally pour batter into a 20 cm chiffon pan. Run a skewer around the batter to break big bubbles.
5. Bake at 160C for 85-90 minutes steam bake method. Place your tube pan into a seamless pan before placing into another bigger pan filled with hot water. Temperature and baking time is a guide only, so adjust accordingly. Remove the water bath at the last 5-10 minutes of baking.
6. Once cooked, remove from oven immediately and invert to cool before unmoulding.



  1. Audrey said

    Beautiful as usual… yumz too

    Liked by 1 person

  2. Cynthia said

    What is a herman starter? what is the recipe for it?


  3. Kim said

    What the Herman starter give to a chiffon cake? It’s more stable or soft then the usual way of making chiffon cake.

    By the way, all your chiffon cake are too beautiful to be eat it.

    How do I can adjust this recipe to an 10-inches tube pan? The only size pan I can find here.

    Thanks for sharing the recipe.



    • jeannietay said

      I believe it should give the chiffon a softer texture but I can’t tell the difference as the cake is already light even without the addition of Herman starte
      Multiply all ingredients by 1.5 if you want hr3


  4. Vonni chang said

    Ce Jeannie…sorry if my english not good. I want to ask,what the meaning of herman starter? Tqu before cc


  5. Sasha said

    Hi jeannie, i do a lot bake chiffon cake but never try with herman starter before. Whats the advantage of using that? And is there any different flavour by the cake since using yeast? Many thanks.


    • jeannietay said

      I don’t detect any difference. You can omit it.


  6. Hi, may i know where can i get Herman Starter in Singapore? I want to bake some breads for my niece


    • jeannietay said

      you can use sourdough starter if you can’t find. Or make your own. Google online for recipes.


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