Recipe: An orange cake that's very versatile

Mercy Fenton shares a recipe that is prefect for morning... or evening, an Orange Chiffon Cake
Recipe: An orange cake that's very versatile

Orange Chiffon Cake with Rum by Mercy Fenton.

This light, delicious orange cake is very versatile. It would suit for brunch. I can dream of sitting having a lazy morning with good coffee, orange cake, blackberry or mixed berry compote and yogurt. Alternatively, it would be delicious with prunes soaked in a spicy syrup with a splash of rum for brunch or dessert. You can make this into 12 cupcakes or bake in a loaf or mini loaf tins. It will suit all shapes, just adjust the cooking time.

Orange Chiffon Cake with Rum


155g cream flour

25g corn flour

1 tsp. baking powder

Pinch salt

4 large free range eggs - separated

150 g sugar

¼ tsp. cream of tartar or a ¼ tsp. lemon juice

60 gr melted butter

Zest of two oranges

1 tsp. vanilla extract

1 tsp. orange extract

40 ml prange juice

10ml rum


  • Preheat the oven to 165C.
  • Line 12 muffin paper cups in a muffin tin or grease and line a loaf tin.
  • In a large mixing bowl, sift flour, corn flour and baking powder together. Set aside.
  • In the bowl an electric mixer whisk the egg white, salt and cream of tartar together until they soft peaks.
  • Add half of the sugar, on e table spoon at a time, and whisk until stiff peak forms.
  • Transfer the egg white mixture to a clean bowl.
  • Now put the egg yolks in the bowl with the remaining sugar together until pale yellow.
  • Add the butter, orange zest, vanilla extract and orange extract, whisk to mix well.
  • Turn mixer to low, add 1/3 of the flour mixture into the egg yolk batter.
  • Next add half of the orange juice, then one third of the flour mixture.
  • Finally add the remaining orange juice and rum and then the remaining one third of flour mixture. Mix until just combined.
  • Remove the whisk attachment and add the egg white by hand, one third at a time.
  • Share the batter evenly between the cake papers, or directly into the tins.
  • Bake for 30 minutes, or until a tooth pick insert into of the cake comes out clean.
  • Once cooked, remove from the tins and cool on wire rack.
  • Serve as is with berry compote and Greek yogurt or top with orange frosting.


1 tbsp. orange juice

1 tbsp. rum

65gr sifted icing sugar

Finely grated zest of an orange


  • Stir all the ingredients together until smooth and spoon over the cooled cup cakes.

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