First cake in our new house: Orange Chiffon Cake

The other day we had a few visitors over to check out the new place, so I decided to make something for afternoon tea. Given that I had yet to try out the oven (2 weeks in and I hadn’t tried the oven.. some cook I am!) I decided to bake something. Our house doesn’t have proper heating yet, so I thought the heat from the oven might also help heat up the place, and the smell of something baking might replace the fresh paint smell that had been lingering since we moved in.

Rugged up in my trackies and uggs, I was feeling loathed to leave the house. I therefore decided I would have to make something with whatever we had on hand. Luckily on our first grocery shop (which cost $400 mind you) I picked up some baking powder, flour etc, so I had the basis of most cake recipes, while in the fruit bowl sat some oranges. So voila: orange cake. I may have overcooked my cake a little since we were busy moving furniture around, so make sure you keep an eye on yours!

oil or butter to grease tin
6 large eggs

1 cup (200 grams) caster sugar
2 tbsp finely grated orange zest (about 2 oranges)
1/2 cup (120 ml) vegetable, corn, canola, or sunflower oil
3/4 cup (180 ml) freshly squeezed orange juice (about 2 oranges)
2 1/4 cups (225 grams) plain flour
1 tbsp baking powder
pinch of salt

1 tsp finely grated orange zest
1 tbsp freshly squeezed orange juice
250g icing sugar
50g unsalted butter, at room temperature

  1. Preheat oven to 180C, fan forced. Grease a 22cm loaf tin with oil or butter.
  2. Separate egg yolks from whites into two bowls. Add caster sugar to egg yolks and beat on high until pale and fluffy. Add orange zest, oil and orange juice and beat until combined.
  3. In a separate bowl, sift flour, baking powder and salt. Add wet ingredients (except egg whites) and stir to combine.
  4. Using clean beaters, beat egg whites until firm peaks form. Add half the egg whites to the cake batter, and gently fold mixture until well combined. Add remaining egg whites and gently fold in until combined.
  5. Pour batter into prepared cake tin and place in a moderate oven for 50-55 minutes, or until cooked through when tested with a skewer. Allow to cool completely before icing.
  6. FOR ICING: Using electric beaters, beat icing ingredients until well combined, adding sugar a little at a time. Pour icing over cake and smooth using a spatula.

Serves 8

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2 Responses to First cake in our new house: Orange Chiffon Cake

  1. leaf (the indolent cook) says:

    I can hardly think of anything better than a housewarming with cake, and orange chiffon cake is a gorgeous choice. Congrats on the new home!

  2. Pingback: Orange Chiffon Cake. | boys and girls club

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