Orange Glutinous Rice Chiffon Cake
A fluffy, tender chiffon cake infused with fresh orange zest and juice, with the subtle chewiness of glutinous rice flour. This unique bake balances citrus brightness with delicate sweetness.
Story
This recipe combines the airy texture of a classic chiffon with glutinous rice flour for an interesting chewy bite. Fresh oranges are washed thoroughly with salt and flour to remove any wax or residue from the peel.
Ingredients
all-purpose flour
60g
glutinous rice flour
40g
large eggs
3 (separated)
fresh orange
1 large
vegetable oil
40ml
granulated sugar
50g (divided)
salt
a pinch
lemon juice
5ml (optional, for stability)
Instructions
1
Prepare the orange
Wash the orange thoroughly under warm water, scrubbing with a paste of flour and salt to clean the peel. Rinse well and pat dry. Finely grate the orange zest, then squeeze to extract about 60ml of fresh juice. Carefully scrape away the bitter white pith from the zest and chop it finely.
2
Make the yolk mixture
In a large bowl, whisk the egg yolks with half the sugar (25g) until pale and thick. Stream in the vegetable oil while whisking continuously. Add the orange juice, chopped pith, and half the zest. Sift in both flours and fold until just combined—don't overmix.
3
Beat the egg whites
In a clean, dry bowl, beat the egg whites with a pinch of salt until foamy. Gradually add the remaining sugar, beating until you achieve stiff, glossy peaks. The meringue should hold its shape when the beaters are lifted.
4
Combine and bake
Gently fold one-third of the meringue into the yolk mixture to lighten it. Carefully fold in the remaining meringue in two additions, using broad strokes. Pour into an ungreased 15cm chiffon pan. Bake at 160°C (320°F) for about 40-45 minutes, until the top springs back when lightly touched.
5
Cool and unmold
Immediately invert the pan onto a wire rack and let cool completely—this prevents the cake from collapsing. Once cool, run a thin knife around the edges and center tube to release. Sprinkle the remaining orange zest over the top before serving.
