Sunday, August 07, 2011

Orange Chiffon Cake 香橙米粉戚风蛋糕

Saw this Orange Chiffon Cake 香橙米粉戚风蛋糕 from 袅袅烘焙香 that uses 再来米粉/在来米粉. This is the first time I heard of this kind of flour. Not sure if it is available, I did a quick google and found that 再来米粉/在来米粉 is the same as 粘米粉 which is rice flour (correct me if I'm wrong).

The texture of the chiffon is very soft and moist. I nearly "disfigured" the cake while trying to remove it from the tin. (Ok, I admit I'm still not very good at it.) It is due to the rice flour that helps to keep the moisture in the cake. Strongly recommend this recipe that is taken from another popular Chinese book by Carol.

Orange Chiffon Cake (using rice flour) 香橙米粉戚风蛋糕


5 egg yolks
20g sugar
40g vegetable oil
50g orange juice
some orange zest
60g cake flour
30g rice flour (再来米粉/在来米粉/粘米粉)

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


1. Whisk egg yolks and sugar until the sugar dissolves.
2. Gradually add in vegetable oil, followed by orange juice, and stir until well-mixed.
3. Fold in sifted cake flour and rice flour until well-mixed. Set aside.
4. In another bowl, whisk egg whites and cream of tartar until foamy. Add in sugar gradually and continue whisking until stiff peak form.
5. Gently fold in the egg white into the egg yolk batter (in step 3) in 3 batches. Lastly, add in orange zest.
6. Pour the batter into an ungreased chiffon tin. Give the tin a few slight knocks on the tabletop to remove air bubbles. Bake in preheated oven at 170 deg C for 40 minutes.
7. Remove from oven and invert the tin immediately onto a cooling rack.
8. Unmould the cake only when it is completely cool.

Recipe adapted from: 袅袅烘焙香


  1. 我的在来米粉...还在厨房睡觉:P

  2. 鲸鱼蓝蓝蓝: 那快叫醒它吧!:P

  3. Lovely orange chiffon cake. I baked with rice flour before. Yes, the texture was really soft.

  4. Looks so soft and fluffy! Yummy!

  5. Got this really huge orange sitting in my cupboard, should try this too when i'm feeling better. By the way love love the banana sponge cake you recommend. It was really very soft and fluffy.

  6. 我已选中这个送给10月尾生日的小表妹,因为她喜欢橙味的蛋糕。


  7. Vivian: Thanks! Yes, I heard the cooked dough method also yield the same soft texture. Must try it one day.

    Allie: Thanks! Try it too!

    muimui: Yes, the banana cake is good! I personally prefer sponge cakes and chiffon cakes to butter cakes. Do try this! :)

    shan: 我是用粘米粉。上网查的,在来米粉是台湾的叫法,在这里我们叫粘米粉,是一样的。你可以在她生日前试做一下。

  8. Hi Jess, it's been a while since I last dropped by your blog. Hope u're good :)

    Oh my, this chiffon looks so delicious! Yum-yum!

  9. Hi,

    Can I know what is your pan size? TIA!


  10. 用粘米粉做戚风蛋糕也行?那我也要来尝试看看 ^_^

  11. Blackswan: Thanks! Try this!

    Wanna: Sorry, forget to mention as the original recipe did not say and I do not have this book. I recommend to use 8 inch chiffon tin. Can also use 6 inch for half the recipe.

    neyeeloh: 对,我也是因为好奇才做的!有机会你应该试一下。 :)

  12. This is interesting! Will try this since my mum loves orange chiffon! Thanks SSB!

  13. Hearty Bakes: My mum also prefer fruity cakes so she likes this orange chiffon too! Hope to see yours soon!

  14. curious to know how it taste by using rice flour instead of cake flour...going to have a try ^_^

  15. Sherleen: Thanks for visiting! Do give it a try. I'm sure you will like it! :)

  16. Hi SSB, notice you did not use any
    baking powder, so is ok to omit?

  17. Emily: Yes, some chiffon cake recipes do not use baking powder and some don't use cream of tartar too. I find the difference is not much. As long as you beat the egg whites well and fold without deflating, it should be able to rise very high. I just follow the recipe exactly. You can give it a try. :)

  18. Thanks SSB, yup I have baked the cake..very soft. Well received by my family.


  19. Emily: Glad that you like it! :)

  20. Hi SSB, I tried the cake but found it too sweet. Will reducing the sugar affect the cake texture?

    1. Hi! You can reduce the sugar that is added to the egg yolk. Try not to reduce the sugar in egg whites cos the sugar helps to stabilize the whisked egg whites.