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Sunday, September 30, 2012

Orange Chiffon Cake

 
 
Baked this Orange Chiffon for my cousin sister in-law, a hairstylist who gives us [my family] free hair cut and anything from hair cream to hair spray etc... A big thank you to her.

Spongy, soft and moist chiffon with nice tangy aroma of orange.

Ingredients - Egg Yolk Mixture
[recipe adapted from Happy Flour with slight modifications to ingredients and method]
110 gm cake flour [superfine flour]
1 tbsp castor sugar
1/4 tsp salt
3 large egg yolks
3 tbsp corn oil
85 ml orange juice [from 1-2 oranges]
1 tsp orange zest
  • Place all the dry ingredients [sifted flour, salt and sugar] in the mixing bowl.  Make a well in the centre.  Pour in all the liquid ingredients [egg yolks, orange juice, oil and zest].  Beat together using a paddle hook on medium to high speed until well combined and mixture is smooth [takes about 5 minutes].   Set aside.

Ingredients for Egg White
3 large egg white
1/4 tsp cream of tartar
3 1/2 tbsp caster sugar
  • Whisk egg white in a clean mixing bowl till frothy, then add in cream of tartar.  Continue beating for a second and add in caster sugar gradually.  Continue beating all the time until soft to stiff peaks formed [Note - it is easier to fold in soft/stiff peak egg white mixture to egg yolk mixture].
  • Fold in 1/3 the egg white mixture to egg yolk mixture till well combined.  Then fold into the balance egg white mixture.  Fold till mixtures are well combined.  
  • Pour into 7" chiffon pan and bake in preheated oven at 170 degrees C for 30-35 minutes on lower rack.
  • Remove from oven and immediately invert pan to cool cake before removing from pan.
Cake shrinks a little after cooling
 





2 comments:

Phong Hong said...

Another nice chiffon cake from you. I must kick myself on the backside to try out so many chiffon cake flavors. Somehow always do pandan :)

Kimmy said...

Hi Phong Hong, forgive me, I'm one person who likes to try as many varieties as possible for cakes/buns/bread/food. I'm never monotonous about food cos' I believe there are ample yummy, delicious food around the world. The main problem is time.

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