The Great Canadian Baking Show

Recipe: Orange Chiffon Cake

An orange chiffon cake should be light and fluffy "like a teacup Pomeranian," according to Julia Chan.

An orange chiffon cake should be light and fluffy "like a teacup Pomeranian," according to Julia Chan, co-host of The Great Canadian Baking Show

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Orange chiffon cake was the Technical Bake on The Great Canadian Baking Show, Season 2, Episode 1



  • 2 cups cake flour, sifted
  • 1 ½ cups granulated sugar, divided
  • 1 tbsp baking powder
  • 1 tsp salt
  • 7 eggs, separated, at room temperature
  • ¾ cup orange juice
  • ½ cup vegetable oil
  • 2 tbsp orange zest
  • 1 ½ tsp vanilla
  • ½ tsp cream of tartar

Orange slices:

  • 1 orange, cut into thin slices
  • 1 ½ cups sugar
  • 1 cup water


  • 2 cups icing sugar
  • 2-2 ½ tbsp evaporated milk
  • 1 tbsp orange juice
  • 1 tbsp white corn syrup


For the cake:

Heat oven to 325F.

In a large bowl, whisk together flour, 1 cup sugar, baking powder and salt. Set aside.

In a medium bowl, whisk together egg yolks, orange juice, oil, zest and vanilla until well mixed. Add to flour mixture and stir until just combined.

In another large bowl, whip egg whites with a hand mixer on high until foamy. Add cream of tartar and continue to whip until they hold soft peaks. Add remaining ½ cup sugar gradually until eggs hold stiff peaks.

Stir ¼ egg whites into batter until combined. Gently fold remaining egg whites into batter until no streaks remain. Gently spoon batter into ungreased 10-inch tube pan with a removable bottom.

Bake for 50 - 55 minutes, until cake tester inserted comes out clean. Place cake upside-down on cooling rack for 1 hour.

For the orange slices:

Meanwhile, combine sugar and water in a large saucepan over medium heat. Stir until sugar is dissolved.

Add orange slices and bring to a boil. Reduce heat and simmer gently for 45 minutes to 1 hour, turning occasionally until slices are shiny and peels begin to become translucent.

Place on a cooling rack to dry.

For the glaze:

In a medium bowl, whisk together icing sugar, evaporated milk, orange juice and corn syrup until smooth.


Once cake is cooled, run knife around outside and centre of cake to loosen. Push removable bottom up to remove cake. Run knife around base to loosen bottom and invert cake on serving dish. Carefully remove base.

Spoon glaze over cake and decorate with candied orange slices.

Preparation Time: 20 Minutes

Servings: Makes 16 servings


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