Flourless Okara Orange Chiffon Cake Recipe

Name: Flourless Okara Orange Chiffon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Egg yolks; 40 grams Sugar (or sugar substitute); 2 tbsp Olive oil (or vegetable oil); 1 juice of 1 orange Orange juice; 1 orange worth Grated orange peel; 8 tbsp Skim milk powder; 4 Egg whites; 1 pinch Salt; 60 grams Sugar (or sugar substitute); 1 tsp Baking powder; 200 grams Fresh okara

Servings: persons

1
Prepare the ingredients.
2
Wash the orange well and grate the peel.
3
Squeeze the orange, and set aside the juice.
4
Separate the egg yolks and egg whites into different bowls.
5
Make the meringue with the ingredients marked .
6
First, add a pinch of salt to the egg whites, then beat in the sugar and baking powder in two batches using an electric mixer.
7
Beat until firm peaks form.
8
Be sure that it's really stiff!
9
Set aside.
10
For the ingredients marked : First, beat egg yolks and sugar with a whisk until light-colored.
11
Add olive oil, orange juice, peel, and skim milk powder, and blend well with an electric mixer.
12
Add okara and continue mixing until the batter is thick.
13
Switch to a rubber spatula and fold in the meringue from Step 2, half at a time.
14
Avoid breaking the meringue bubbles and carefully incorporate into the batter.
15
Pour the batter into a chiffon cake tin and bake at 300-320F/150~160C for about 45 minutes.
16
When it's done, take it out of the oven and immediately turn it upside down to cool.
17
This prevents sinking.
18
This is a circular cake I made by halving the recipe.
19
It turned out like a light sponge cake.
20
You can use it as a base and decorate it in many ways.
21
It's not very tall, since I halved the recipe, but If you use the whole recipe you can make a layer cake.
22
This time I made it into a strawberry shortcake.
23
I doubled a recipe for yogurt cheese cream and added 200 ml of whipped cream.
24
I divided a chiffon cake in two, and put a layer of the cream and strawberries in the middle.

484

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 Egg yolks, 40 grams Sugar (or sugar substitute), 2 tbsp Olive oil (or vegetable oil), 1 juice of 1 orange Orange juice, and more.

Yes, Flourless Okara Orange Chiffon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Flourless Okara Orange Chiffon Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions