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Saturday, August 25, 2012

Carrot and Orange Jam Chiffon Cake



Another chiffon cake which I baked using my homemade orange and carrot jam.  Cake turns out well, soft, moist and spongy.  Rose beautifully.  This time I add an extra egg white and the result is satisfactory.  Taste wise ....has the taste of the jam.

Ingredients for Egg Yolk Mixture
3 egg yolks [used large eggs]
1-2 tbsp castor sugar
3 tbsp oil
2 - 3 tbsp milk/water
2 tbsp Carrot and Orange jam [recipe here]  

75 gm cake flour - sifted

  • Whisk egg yolks with sugar and salt till creamy, then drizzle in oil.  Continue whisking for awhile then drizzle in milk.  Lastly stir in jam.  Fold in flour until well combined [this time I mixed all these ingredients in a cake mixer using a paddle hook instead of hand whisk].  Set aside while you whisk the egg white.  Preheat oven at 170 degrees C.
Ingredients for Egg White Mixture
3 egg white [I used 4 egg whites]
1/4 tsp cream of tartar
3 tbsp sugar [40 gm]
  • Whisk egg white until frothy, continue whisking and add in cream of tartar, when foamy, gradually add in sugar.  Whisk until soft to stiff peaks formed.
  • Fold in 1/3 portion of meringue into egg yolk mixture till well combined.  Then fold mixture into balance meringue till well incorporated.  
  • Pour batter into 7" chiffon pan.  Tap a few times on tabletop to release air bubbles.   Bake in preheated oven at 170 degrees for 35-40 minutes. 
  • Invert pan immediately after baking to cool cake before removing from pan.




above photos show chiffon cake from baking to cooling


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