Mandarin Orange/Lemon Chiffon



Mandarin Orange/Lemon Chiffon

Chiffon Cake


100g plain flour
10g corn flour
20g caster sugar
1/4 tsp salt
5 egg yolks
60g Corn oil
100g mandarin orange/lemon juice – juiced from 2 mandarin orange and 1/2 a lemon (mix and measure out 100g)
zest of one mandarin orange and lemon

6 egg whites
1/4 tsp cream of tartar (you may omit or replace with 1 tsp of lemon juice or vinegar)
60g caster sugar



1. Sift flour and salt together. Set aside.
2. Mix together oil, zest and juice until well blended. Add the yolks once other ingredients are prepared. Mix well before sifting in flour mixture and mix until combined. Set aside.
3. Beat egg whites until frothy, add in cream of tartar and beat until soft peaks form. Gradually add in sugar and beat to firm peaks.
4. Lighten the batter with 1/3 portion of the meringue using a hand whisk. Then add another 1/3 portion of the meringue and gently fold. Repeat with the remaining portion until fully incorporated.
5. Pour batter into an 8″ tube pan.
6. Bang the cake pan on the kitchen bench to remove large air bubbles. Place the cake pan into a shallow non leaking pan and place these into a bigger pan. Pour hot water into the largest pan to about 1 cm in height.
7. Bake the cake on the lowest rack at 160C for 80-90 minutes or until cake is done. Tent the cake if it gets too brown. After removing cake from the oven, immediately invert to cool completely before unmoulding.





  1. Rachael C said

    Hi Jeannie, I followed your recipe to bake this chiffon cake. It turned out alright the first few times, even though it did not rise as much as yours. Lately I had few disasters; the cake looked alright from the outside but it has hole inside when I cut it. Was it air bubbles or something else? I tapped the pan at least 10 times before baking. Looking forward to your reply. Thanks.


    • jeannietay said

      After you have poured in the batter, use a skewer to run around the batter to remove big bubbles. Tap with one hand holding the centre tube so that it does not move.


      • Rachael C said

        Thanks Jeannie, will try this out next time.


  2. Ling said

    Hi Jeannie, can i use cake flour? Do i leave out corn flour if so?. Thx


    • jeannietay said

      yes, you can use 110g cake flour instead.


  3. Yeo said

    HI Jennie I realised u used water bath to bake ur chiffon. Won’t water get into the chiffon pan?


    • jeannietay said

      i place the chiffon pan into a seamless pan before placing into the water pan.


  4. Kata said

    Hi Jeannie! I only have a 17cm tube can. By how much must I adjust the recipe? Thank you!


    • jeannietay said

      Adjust the recipe to 4 eggs.


  5. Irene Lim said

    Hi Jeannie, the chiffon cake was fine and the shape was great, rise as high as yours when took out from oven. I inverted the pan quickly. After cooling, the shape remains high but the middle side of the cake begin to shrink in, overall the cake look like a pear shape. May I know the reason why?


    • jeannietay said

      I would say you need to remove the water tray at the last 5 minutes or so to dry the sides of the pan so that the cake sticks to the pan. I usually add just enough water so that it dries up towards the end of baking so I don’t have to remove the tray.


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