Japanese-Style Orange Cake

Japanese-Style Orange Cake

A little heavier than a chiffon cake, and lighter than Japanese cheesecake, this Limoneira® orange cake is based on the Japanese Ogura cake. It’s light, and lit up with the tangy flavor and goodness of Limoneira® oranges. It keeps well in the fridge, and travels well for a brown bag delicacy any day of the week.
Course Dessert, Snack
Cuisine Japanese


  • 4 eggs separated
  • 1/2 cup sugar
  • 1/2 cup cake flour
  • 3 tablespoons cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cardamom
  • 1/4 cup olive oil
  • 1 Limoneira® orange zest & juice
  • 1/2 teaspoon salt


  • Preheat the oven to 340ºF. You’ll need a 7-inch chiffon pan—but don’t grease it. Line the bottom with parchment paper, but leave the sides bare; the cake needs to cling to the sides. You’ll also need a large baking pan you can fill with water bath, and then place the cake pan inside.
  • Add the egg whites to a medium sized bowl. Place it in the fridge until you are ready for it.
  • Add the egg yolks to a medium sized bowl. Beat until lemon colored. Add most of the sugar as you continue to beat, reserving about 2 or 3 tablespoons.
  • Beat in the orange juice, oil, and salt until the mixture is smooth.
  • In a separate bowl, measure all the flour, baking powder, ground cardamom, and orange zest. Mix together until well blended.
  • Blend the flour mixture with the egg yolk mixture, folding the batter over until well blended.
  • When it’s smooth, take the bowl from the fridge, and beat the egg whites until they are stiff, adding the last of the sugar as they begin to stiffen.
  • Fold about a third of the beaten egg white into the batter, until the batter is only just blended.
  • Repeat with the remaining two thirds of the egg whites. Avoid over mixing – success depends on keeping the batter light.
  • Place the pan of water (at least 1 1/2″) into a middle rack of the oven.
  • Transfer the cake batter into the chiffon (or similar cake) pan. Place it gently in the water bath.
  • Bake for 30 to 40 minutes. You may have to turn the pan once or twice to avoid over browning on one side.
  • Reduce the heat to 250°F. Bake for another 15 to 20 minutes. The top should spring back when you touch it gently.
  • Remove from the pan, and allow to cool.
  • Garnish with icing sugar and/ or orange zest, as desired.


Note: Zest the orange finely so that it doesn’t weigh down the cake’s fine texture.
Keyword Oranges
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