Cointreau Chiffon Cake


Hello everyone,

Welcome to my first post, I am a little rusty in my writing since I am publishing new content after 4 years of holiday.. 😉 Well it wasn’t a long holiday, a lot happened since 2013, I went to America to pursue my education and now I am a professionally trained chef. After working at many reputed establishments, I decided to teach in Tokyo and that is what I was doing for last few years. Recently I have moved to Singapore and starting from scratch, hence more time on my hands to get back to blogging! 🙂

I resurrect some of my old recipes and create a lot of new ones, so stay tuned and follow me on Instagram and Facebook for daily updates..

Getting back to the recipe, a few years ago I made a Limoncello chiffon cake, which was a big hit amongst my friends. I absolutely love any citrusy flavour in my cake, coffee or even in some savoury dishes. This is my take on chiffon cake using an orange liquor or cointreau. Try this fragrant, soft cake with your coffee or tea and I am sure you will love it!


2 1/4 cup/ 225 g cake flour
1 1/2 cup/300 g caster sugar. I usually use 1 cup
1/2 tsp salt
1/2 tsp baking soda
2 tsp orange zest
1/2 cup/ 108g flavourless vegetable oil. I used safflower oil
3 (130 g) large egg yolks
2/3 cup/156 g water at room temperature
1 tsp orange juice
2 tbsp cointreau
1 tsp vanilla extract
1 1/4 tsp/4g cream of tartar
2 tbsp/30 g caster sugar (for meringue)
7 (300g) large egg whites


1: Preheat oven to 160 C/ 230F. Keep the 9 inch tube cake pan aside without greasing it.

2: Mix orange zest and sugar well. Mix cake flour, salt and baking soda and add it to the sugar mixture.

3: In a large mixing bowl whisk together egg yolks, oil, water, vanilla extract, orange juice and cointreau well. If using electric mixer then use a beater attachment and mix it for 1 minute. Add this mixture to the flour and sugar mixture. Mix it well making sure there are no lumps.

4: In another bowl with whip attachment start making meringue. Add in the egg whites and mix it for about 40 seconds till they become foamy. Add the cream of tartar and beat it till you get soft peaks. Now add 1 tbsp sugar at a time and continue beating till you get to the stiff peaks.

5: Now add 1/3 of a meringue in yolk mixture and fold in very gently without deflating the egg whites. Add the rest of the meringue in 3-4 parts and fold it well.

6: Pour this batter in a tube pan, run a spatula in the batter to get rid of the air bubbles.

7: Bake for 50-55 minutes or a toothpick inserted in the centre comes out clean in the preheated oven. Once it’s baked, take it out of the oven immediately and invert the pan on the bottle or a glass. Let it cool completely for 1 1/2 hour.

8: To remove the cake from the pan, run a long spatula or knife inside the pan and centre. Invert on to the wire rack.

9: Dust the top with some confectioners sugar and serve with whipped cream or ice cream if you fancy!

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