Orange Chiffon

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

This light, frothy mixture is very quick to make. Serve it with cream and some thawed raspberries or strawberries from the freezer and it’s like a taste of summer in wintertime.


  • 2 oranges
  • ½ lemon
  • 4 tablespoons cold water
  • 15 g/½ oz powdered gelatine
  • 3 large eggs
  • 75 g/3 oz castor sugar


    Squeeze the juice from the oranges and lemon and set aside. Measure the cold water into a small saucepan, sprinkle on the gelatine and allow to soak for 5 minutes. Stir over low heat until the gelatine has dissolved and the liquid is clear. Draw off the heat.

    Separate the eggs, cracking the whites into one basin and the yolks into a second basin. Add 50 g (2 oz) of the sugar to the yolks and whisk until pale in colour. Whisk in the squeezed fruit juice. Holding the pan of dissolved gelatine well above the basin, pour the contents slowly into the mixture. Whisk all the time so that the gelatine is immediately mixed through and well blended. Set the mixture aside until it begins to thicken and show signs of setting. Give an occasional whisk and leave the basin sitting on the kitchen table; it will only take about 20 minutes to reach setting point.

    Whisk the egg whites until stiff, add the remaining sugar and whisk for a moment more until glossy. Using a metal spoon, fold the egg whites into the mixture gently but thoroughly. Pour into a serving bowl and leave in a cool place until set firm.