Grand Marnier Orange Chiffon

GM Orange Chiffon 01

It’s always interesting to try new recipes, you may like it, you may not.

After some pound cake and brownies, I am looking forward to a slice of chiffon. With some Grand Marnier in hand, I opted for Orange Chiffon Cake from 好吃戚風蛋糕輕鬆上手 by 福田淳子.  The liquor certainly add depth to the taste and this recipe gives a very sturdy chiffon texture. There is no cream of tartar and baking powder used hence I’m not sure how well it will rise during baking and what could have been worse that I drop the 7th egg yolk into the pool of 7 egg whites and it’s broken! Luckily the egg yolk crack just a little spilling around, and the best helper now is egg shell. I manage to pick up all the egg yolk with egg shell, I was half expecting the egg white will not be beaten to stiff peak but it did. The cake also rose as usual too! The wonder of egg shell!

GM Orange Chiffon 02

Here’s the recipe to share :

For 8″ mould
5 egg yolks
110g caster sugar
55ml corn oil
2 tsp of Grand Marnier
95ml fresh orange juice (from 1 orange)
2/3 tsp orange zest
130g cake flour
7 egg whites

Method :
1. Mix egg yolk with 1/3 portion of caster sugar and salad oil. Add in Grand Marnier and fresh orange juice, mix well.
2. Add in orange zest followed by cake flour and stir till the batter is smooth.
3. Whisk egg white to stiff peak, adding balance of caster sugar gradually.
4. Bring 1/3 of egg white to egg yolk mixture and fold well.
5. Combine egg white mixture into egg yolk and lightly fold in till no white streaks of egg white mixture is not seen.
6. Bake at 180 degrees for 40 mins.


About Elyn

The joy of baking is seeing how much people enjoy them. I would love to offer these "joy" to you so drop me a note and we can discuss!
This entry was posted in Cakes, Chiffon Cakes. Bookmark the permalink.

4 Responses to Grand Marnier Orange Chiffon

  1. Margaret Ong says:

    How big is your eggs? I tried with the 4 big yolks and 5 whites. It rises above the 8 ” heart tin which I bought from you. Yours were beautiful . Mine were broken when I use your plastic knife.
    Skins stick all round. I tried twice, unsuccessful. Taste is alright, soft and delicious.

  2. evelyn says:

    Hi Elyn,
    like you cake mould, may i know where did get tis chiffon book? Can get in singapore?? will vist your blog more often.


  3. Elyn says:

    Hi Margaret, I\’ve used 5 egg yolks and 7 egg whites for this mould and it will rise all the way to the brim of the tube which is normal for chiffon cakes. To use the knife, you need to push the towards the tin and slide through. I read that the cake will have \”better\” skin when it\’s more season.

    Hi Evelyn, I got it from Kinokuniya but it was the last copy. I think you can do pre-order through them too.

  4. evelyn says:

    Hi Elyn,

    Thanks !! think i\’ll try search or order for it.


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