Dairy-Free Orange Chiffon Cake

    Dairy-Free Orange Chiffon Cake


    26 people made this

    This is a very good orange chiffon cake, and it is completely dairy-free. Serve plain or ice with orange icing.

    Serves: 14 

    • 2 1/4 cups (280g) cake flour
    • 1 1/2 cups (330g) white sugar
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 5 egg yolks
    • 1/2 cup (125ml) vegetable oil
    • 3/4 cup (190ml) orange juice
    • 1 tablespoon orange zest
    • 1 teaspoon vanilla essence
    • 1 cup egg whites
    • 1/2 teaspoon cream of tartar

    Preparation:25min  ›  Cook:1hour  ›  Ready in:1hour25min 

    1. Preheat oven to 170 degrees C. Wash ring tin in hot soapy water to ensure it is totally grease free.
    2. Sift flour, sugar, baking powder and salt together into bowl. Make a well in centre. Put egg yolks, oil, orange juice, orange zest and vanilla into well. Set aside. Don't beat yet.
    3. In a large bowl, beat egg whites and cream of tartar in mixing bowl until very stiff. Set aside.
    4. Using same beaters, beat egg yolk-flour mixture until smooth. Gently fold 1/4 at a time into egg whites. Pour batter into ungreased ring tin.
    5. Bake in oven for 60 to 70 minutes, until an inserted knife comes out clean. Invert pan until cake has cooled. Remove from pan. Serve plain or ice with orange icing.

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