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Orange chocolate chiffon cake


  • Preheat oven to 180°C oven – NOT fan forced.
  • Mix the cake flour and caster sugar with the baking powder and salt in a large bowl.
  • Make a well in the centre and carefully pour in the oil, egg yolks, ½ cup orange juice, the grated rind of 2 oranges and ¼ cup cold water – in this order! Beat until smooth using an electric mixer on low speed.
  • In a spotlessly dry bowl, beat the egg whites until stiff peaks form. Then carefully stir one-quarter into the batter, before folding in the rest with a spatula until streaky.
  • Add 140 gm grated chocolate and fold into the mixture.
  • Then transfer the mixture into an ungreased 24 cm springform cake tin. Smooth the top and cook in the oven for about 50 mins until the cake springs back when gently pressed.
  • When ready, put the cake on a rack upside down and set aside to cool. Run a spatula or thin knife around to loosen the cake and unmould. Then place the cake smooth side up on the rack over a tray.
  • Gently bring the cream to a simmer in a heavy-bottomed pot. Then remove from the heat and add the liqueur with the remaining chopped chocolate. Let stand for 3 mins – DON’T STIR! Then stir with a spatula until smooth. (Don’t whisk, as this will form bubbles.) Set aside to cool for about 5 mins.
  • Then pour the icing over the cake and smooth with a spatula.
  • Sprinkle with icing sugar, slice and serve with a good dollop of cream.
  • from “From My Hands to Yours” by Sarabeth Levine


  • 2¼ cups cake flour
  • 1½ cups caster sugar
  • 1 tbsp baking powder
  • 1 tspn salt
  • ½ cup vegie oil
  • 5 large egg yolks
  • 2 large oranges
  • 8 large egg whites
  • 365 gm dark cooking chocolate
  • ½ cup thickened cream
  • 2 tbsp Grand Marnier (or any other orange liqueur)
  • icing sugar (optional)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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