Saturday, March 24, 2012

Making Chocolate Orange Marble Chiffon Cake

It seems like it's been forever since I last baked or blogged in the past few weeks. Yes, I have recently been very lazy on these two departments (blame it on my pregnancy hormones) and this is why I was on baking and blogging hiatus.

Feeling guilty about it, I decided to bake something this morning and also planned to blog about it if the cake result turns fine. Since my Mom-in-Law just bought lots of fresh oranges from the neighbourhood Pasar Malam last night, I thought of making use some of the fruits for the cake. As you might have known, for baking, I prefer to utilize ingredients that are readily available at home.

After browsing some ideas of cake recipes that utilize oranges, I decided to just make a chiffon cake with the oranges as I have all the ingredients ready for chiffon cake this morning. Some orange cake recipes I found in the internet need sour cream, plain yoghurt or thick cream and I currently didn't have any of those. I mean, honestly, there is nothing worse than starting a recipe only to find we have to go down the street for some missing ingredients. It just kills the impromptu baking mood.

Here are the final result photos and recipe of the Chocolate Orange Marble Chiffon Cake that I baked this morning. For the basic Chiffon Cake recipe, I used the Whole-Egg Pandan Chiffon Cake recipe that I have tested many times but I substituted the pandan juice and coconut milk with fresh orange juice instead.

A slice of Chocolate Orange Marble Chiffon Cake I baked today.

Can you spot the orange rinds in this soft and melt-in-the-mouth cake?

Chocolate Orange Marble Chiffon Cake


Group A:

  • 6 Egg Yolks
  • 100gr Castor Sugar
  • 115 ml Canola or Vegetable Oil
  • 140 ml Fresh Orange Juice (from 3 medium oranges)
  • Grated orange rinds from 2-3 oranges
  • 200gr Self-raising Cake Flour
  • 1 tbsp Milk Powder
  • 3 tsp Vanilla Essence
  • 1- 2 tbsp Good quality Cocoa Powder, sifted
  • Orange food colouring, if desirable

Group B:

  • 6 Egg Whites
  • 100gr Castor Sugar
  • 1 tsp Cream of Tar-Tar


  1. Cream the egg yolks and sugar (Group A) by using high-speed mixer.
  2. In separate container, lightly combine the canola/vegetable oil, fresh orange juice, orange rinds and vanilla essence by using spoon or fork. Pour this mixture into the egg yolk and sugar mixture by using spatula.
  3. Fold the flour and milk powder into the cake batter by using spatula. Mix well and set aside.
  4. In separate bowl, mix egg whites and sugar with high speed mixer. Add the cream of tar-tar slowly into the mix. Keep on mixing until we get stiff egg whites with soft peak - this means the mixture doesn't fall back under its own weight.
  5. Combine the egg white mixture to the orange cake batter by using spatula.
  6. Take some of the cake batter and mix it with the cocoa powder. 
  7. Add few drops of orange colouring if necessary to the other cake batter.
  8. Alternately pour the orange and chocolate cake batters into a tube pan. Do not grease the tin.
  9. Bake the cake for about 50-55 minutes in a preheated oven. Keep a small fire throughout the baking process and do not attempt to open the oven lid before the cake is baked for at least 45 minutes.
  10. Once done, let the cake cool down completely before releasing the cake from the tin. Use a sharp thin blade to take the cake out from the tin.

This is my first time in experimenting a chiffon cake recipe with fresh fruits and I am so glad that it turned out really nice. The cake has strong tangy and citrusy aroma from the fresh orange juice and rinds. Also, I always feel that the taste of orange in a cake is best coupled with the bitter-sweet taste of chocolate (re: from the cocoa powder).

 The Chocolate Orange Marble Chiffon Cake: Fresh from the oven.

The inside of the Chocolate Orange Marble Chiffon Cake: Love the marble swirls! 

Can't wait to have my husband taste the cake and give his verdict whether some of this cake are worth given to our nephews later!

P/S: Orange rinds can taste quite bitter, so you might want to refrain from using too much of them in the cake batter, which is okay too. Also, don't grate the white part of the orange skin to reduce the bitterness. Also, this cake is best consumed within 2 days to guarantee its freshness.


  1. Your marble cake does look fabulous! I love the two stripes running through the middle of that slice-yum! It also looks like it has a tight tender crumb-which is exactly the way I like it. So delicious that no frosting is needed-a tasty winner to me! Enjoy the weekend!

  2. Thank you, Tina, for the sweet comments (as always!!).. Yes, no need frosting for this cake. Hope you are having a fabulous weekend too!!

  3. Wonderful cake. What a great way to redo a classic.

  4. What a beautifully marbled cake - it is actually faultless :)

    Choc Chip Uru
    Latest: Colossal Caramel Peanut Monster Cookies

  5. Marble cake always was my favorite - I requested it for my birthday cakes when I was a kid :) Looks like a great idea to have it be orange cake!

  6. Wow,this cake looks beautiful. I love orange and chocolate together. I bet this cake is delish.

  7. thanks for the recipe -- what is the diameter of the tube pan? I usually use 5 eggs for chiffon cakes due to the size of my pan. if I were to stick to 5 eggs, how should I adjust the recipe?

    1. Hi. 6 eggs usually you need 22-23 cm diameter for the tube pan. If you were to stick to 5 eggs you would need different recipe that uses 5 eggs and just change the liquid to orange juice.


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