Rasa Malaysia · by Bee Yinn Low★ 4.6 (78)
Orange Chiffon Cake
NUTRITION · PER SERVING80M COOK
CAL 26%·PRO 28%
CARBS 69G53% OF CAL
1G FIBER0G ADDED0G INTRINSIC22G OTHER46G TOTAL SUGAR
FAT 22G38% OF CAL
4G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, airy orange chiffon cake with a cottony crumb and bright citrus flavor. Elegant and delicate, perfect for a special occasion.
dessertbaked good🔥 ovendairy freevegetarian
View the full recipe on Rasa Malaysia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 7 egg yolks
- ¼ cup superfine sugar
- ¼ tsp salt
- 4 tablespoons cooking oil
- 2 tablespoons grated orange rind
- 4 tbsp orange juice
- few drops of orange coloring
- 4 oz self-raising flour
- 7 egg whites
- ½ teaspoon cream of tartar (I substitute with 1 tsp lemon juice)
- ⅔ cup superfine sugar
At a glance
PER SERVING · TIME 80M
CAL 26%·PRO 28%
CARBS 69G53% OF CAL
1G FIBER0G ADDED0G INTRINSIC22G OTHER46G TOTAL SUGAR
FAT 22G38% OF CAL
4G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 594mg
- Total sugar
- 46g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 261mg
- Calcium
- 145mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 594MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.