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Saturday, March 3, 2012

Mandarin Orange Chiffon Cake

 

Came across this recipe at Small Small Baker's and referred to Bernice 's Kitchen.  Faced the same situation as Small Small Baker, that is, lots of Mandarin oranges left after the CNY celebration in my mum's place.   Of course, many has gone rotten too.  Grateful Small Small Baker came up with the idea to substitute oranges with Mandarin oranges.

The Mandarin orange chiffon cake turns out well.  Soft, light, moist and a nice colour.  Great idea to clear off the oranges.

Ingredients for Egg Yolk Mixture
3 egg yolks [used large eggs]
1-2 tbsp castor sugar
3 tbsp oil
40 ml fresh Mandarin orange juice
Zest of 1 Mandarin orange 
  • Whisk egg yolks with sugar and salt until creamy, then drizzle in oil.  Continue whisking for awhile then drizzle in juice and add in the zest.  Fold in the flour and combine well.  Set aside while you whisk the egg white.  Preheat oven at 175 degrees.
50 gm cake flour -  sifted 

Ingredients for Egg White Mixture
3 egg white
3-4 tbsp sugar
1/4 tsp cream of tartar or 5 gm cornflour
  • Whisk egg white until frothy then add in cream of tartar.  Continue whisking until foamy then gradually add in sugar.  Whisk until soft/stiff peaks formed.
  • Fold in 1/3 portion of meringue into egg yolk mixture until well combined.  Then fold mixture into balance meringue until well incorporated.  
  • Pour batter into 7" chiffon pan and knock several times on tabletop to release air bubbles.  Bake in preheated oven at 170 degrees for 40 minutes.
  • Invert pan immediately after baking to cool cake before removing from pan.
 

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