Too many oranges on hand? Try making this moist yet fluffy (I know, surprising to see both these words together) Orange Cheese Chiffon Cake. Just like any chiffon, this cake is fluffy thanks to the whipping and incorporation of egg whites. However, I decided to add cheese for an extra flavour boost and it was such a happy accident that the cake also turns out extra moist!

Before I elaborate on this recipe, most would expect the use of cheese in cake recipes like this to be savoury. Contrary to this, the cheese I used here contributes to the sweetness of the cake instead. Yes, you heard that right!

This is because I used Raclette cheese, which has light fruity and sweet notes. Not only did the Raclette cheese add a nice fragrance to the cake, it added natural sweetness. The cheese also melted really nicely into the batter, allowing it to be extra moist. Should you be exploring the use of a different cheese, do consider semi-hard cheeses like Raclette. I got mine from France for its high quality.

Now, onto the next star of the recipe, the mandarin orange. While all oranges work here, I especially like the use of mandarin oranges for its sharp sweetness and tartness. I also use the zest of the mandarin oranges for an extra citrusy kick.

Apart from that, I hope the video is of help to you and enjoy! If you’re looking for more ways to use up your oranges, do consider my Citrusy Orange Cupcakes recipe too!

Orange Cheese Chiffon Cake Recipe
by Javier Tan February-10-2024

Fluffy and moist, this Orange Cheese Chiffon Cake is lightly and naturally sweet with citrusy notes and the use of Raclette cheese!

Ingredients

For Cake:

  • 5 Eggs, Separated into Yolks and Whites
  • 3 Tbspns or 40g of Granulated White Sugar
  • Zest of 2 Oranges, set aside half of this for topping later
  • 1/4 Cup or 60ml of Orange juice, set aside 20ml for icing later
  • 2 Tbspns + 2 Tsps or 40ml of Milk
  • 1/3 Cup or 70ml of Flavourless Vegetable Oil, e.g. Canola
  • 1 Cup or 120g of All-Purpose Flour
  • 1 and 1/2 Tsps or 6g of Baking Powder
  • Approx 1/3 Cup or 60g of Raclette Cheese

For Orange Icing:

  • 1 Cup or 90g of Powdered / Icing Sugar
  • 1 Tbspn + 1 Tsp or 20ml of Orange Juice

Instructions

  1. Whisk together 5 egg yolks and sugar till combined.
  2. Then, whisk in orange juice, milk, orange zest and vegetable oil.
  3. Add in flour, baking powder and grated cheese.
  4. Separately, whisk 5 egg whites with 30g sugar till stiff peaks. You can use cream of tartar to stabilize, let me know if you need help on this!
  5. Whisk in 1/3 of the meringue into the main mixture to lighten. Then fold in the remaining 2/3.
  6. Bake at 160C for 40 mins or golden brown (timing based on 10 inch Bundt cake pan. You may need more time for 8 or 9 inch pans).
  7. Set aside to cool for 20 mins. In the meanwhile, prepare your orange icing by combining the icing sugar and orange juice.
  8. Serve with more cheese if desired!

Details

  • Prep time: 30
  • Cook time: 45
  • Total time: 1
  • Yield: 1 Fragrant, Fluffy and Moist Orange Cheese Chiffon Cake

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Best eaten within 3 weeks!
  3. Feel free to ask if you need help!

Enjoy!
– Bakeomaniac, Javier Tan