Chocolate orange chiffon cake

2015-04-05 15.16.36

Chocolate orange chiffon sponge

(21cm round deep cake tin). N.B. you will need an electric whisk for this

  • 3 large eggs (separate egg yolk and white)
  • 100+50g caster sugar (in separate measuring bowls)
  • 105g plain flour
  • 4g baking powder
  • 15g unsweetened coco powder
  • 60ml vegetable oil
  • 1 orange (zest and 70ml orange juice)
  • 1tsp coffee in 10ml hot water
  • 1/2 tsp vanilla essence
  1. Pre-heat oven to 180°C (356°F) or 160°C (320°F) in a fan assisted oven
  2. Do NOT grease tin or line with parchment paper
  3. Dissolve coffee in hot water and allow it to cool down
  4. Mix egg yolk with 100g caster sugar, beat until smooth
  5. Sift flour, baking powder, coco powder onto the egg
  6. Beat until well mixed
  7. Make a well in the middle of the ingredients
  8. Add the vegetable oil, orange zest, juice, vanilla essence and cooled coffee to the well
  9. Beat until the ingredients have mixed and formed a smooth batter
  10. Beat the egg white in a clean mixing bowl with electric whisk until foamy
  11. Add the remaining caster sugar, 1 tbsp at a time to the egg white
  12. Continue until all the sugar has been added
  13. Whisk the egg white until it forms stiff peaks (i.e. when you lift the whisk out, the egg white should hold its shape)
  14. Transfer 1/3 of egg white to the cake batter and beat it in
  15. Add 1/2 of the remaining egg white to the cake batter and GENTLY fold it in (see this video)
  16. Once the egg white has been incorporated, add the remaining egg white and gently fold it in again
  17. Transfer the cake batter to the cake tin. The batter should not cover more than 2/3 of the height of tin
  18. Bake in the pre-heated oven for 40-45 minutes (if oven bakes unevenly, turn the cake after 25 minutes and be very careful NOT to slam the oven door shut as this can cause the cake to drop)
  19. The cake should rise well in the oven
  20. Test whether the cake is done by pressing gently in the middle with a finger and the cake should spring back. Test the inside with a clean skewer and the skewer should come out completely clean if the cake has cooked properly
  21. Take the tin out of the oven and leave the cake in the tin
  22. Turn it upside down to cool on a wire rack for at least 1 hour (this will help prevent the soft and delicate cake to collapse on itself)

Chocolate cream

  • 400ml double cream
  • 100g dark chocolate (70% cocoa)
  • 50g caster sugar
  1. Break the chocolate into small pieces in a large mixing bowl
  2. Heat 200ml double cream and caster sugar over medium heat in a saucepan
  3. Stir the sugar in cream constantly and heat until it starts to bubble
  4. Take the cream off the heat and let it cool down slightly in saucepan for a minute
  5. Add the hot cream to the chocolate
  6. Mix until all the chocolate has melted (this is the chocolate ganache)
  7. Let the ganache cool down completely
  8. Whisk the remaining 200ml double cream until it is stiff
  9. Gently fold in the double cream into the cooled ganache


  1. Once the cake is completely cool, slice it horizontally into two halves
  2. Spread half of the chocolate cream in the middle
  3. Use the remaining chocolate cream to decorate the rest of cake
  4. Decorate the to of the cake with orange slices

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