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Thursday, April 3, 2014

Orange Marble Rice Flour Chiffon Cake

After baking the Orange Rice Flour Chiffon Cake which was really good, I tried using the similar recipe to bake this cake by adding cocoa.   

The cake is soft, spongy, moist and part of the cake has the tangy flavour of the orange and the nice aroma of chocolate.   Overall, it is also another lovely chiffon cake.
Ingredients For Egg Yolk Mixture
5 egg yolks [I used size A eggs]
15 gm castor sugar [I used 1 tbsp]
40 ml corn oil
50 ml orange juice and zest [about 1 big orange]
60 gm cake flour [I used superfine flour]
30 gm rice flour
1/4 tsp salt
Ingredients For Egg White Mixture
5 egg whites
1/4 tsp cream of tartar [optional]
45 gm castor sugar [I used 3 tbsp]
30 gm cooking chocolate - melted by double-boiling or steamed with 1/2 tbsp milk [Note: use good quality cooking chocolate for better flavour]
1 tsp chocolate essence - optional

  1. Sieve both flours together and mix in the salt.
  2. Separate egg yolks and whites into 2 separate bowls.
  3. Beat egg yolks and sugar until creamy, drizzle in oil and orange juice/zest. Beating mixture as you drizzle in the oil and orange juice until well blended.
  4. Fold in sifted flours and mix until well combined.
  5. Preheat oven at 160 degrees C for 10 minutes.
  6. In a separate bowl, whisk egg whites until frothy, add in the cream of tartar [if using].    Continue whisking and add in sugar in 3 batches.  Whisk until soft to stiff peaks.
  7. Fold lightly 1/3 portion of the egg white into the egg yolk mixture until well combined.    Then mix with the remaining egg white.  Fold until well combined.
  8. Remove 1/3 portion of batter into another bowl.  Stir in melted chocolate until well mix.
  9. Pour batter  both batter alternately into a 19-20 cm [7 inch] tube pan, starting and ending with orange batter.   You can create a marble effect by using a skewer to swirl around the batter.    Shake a little to smooth out the batter and tap pan several times on table top to release trapped air.
  10. Bake in preheated oven for 40 minutes.
  11. Remove from oven and invert immediately to cool cake before slicing.
  12. Use a slim spatula to run around the edge of the pan and around the tube to dislodge cake before slicing cake.

Notes: If using larger eggs [AA size], it is advisable to use a 20-22 cm tube pan.
Notes: Visit this site for its' Nutritional Facts [here]
Little Thumbs Up


Betty said...

Can't wait to try out your chiffon cakes once I get my new oven!Keep going.

Phong Hong said...

Hi Kimmy! Ah, a chiffon version of chocolate and orange cake. I like! I will try this soon :)

Kimmy said...

Hi Betty, it's worth while to an oven at home. Very convenient for baking, roasting and heating food.

Kimmy said...

Hi Phong Hong, you give it a try when you like to have orange/chocolate cake without butter...

Ann Low said...

Hi Kimmy, I like the mixture of orange and chocolate together. Look so soft and flavourful.

Sokehah Cheah said...

Orange and choco is a good combination and the taste, wonderful!

Victoria Bakes said...

Queen of chiffon! I would have love to order from u if I lived nearer... Really

Kimmy said...

Hi Ann, orange, chocolate is good combination and additional step needed otherwise is easy to bake this cake.

Kimmy said...

Hi Soke Hah, I baked this when I'm not too lazy but it's worth the trouble to separate the batter into two flavours. Nice cake.

Kimmy said...

Hi Victoria Bakes, 'pai seh'. Sometimes I do fail in baking chiffon cakes. I'm quite 'particular' with the outcome. Maybe next time, I'll post my failed attempts, hehehe!

Zoe said...

Hi Kimmy,

I sign whenever I see your rice flour chiffon cake. I keep asking myself why I have not bake these... I have bookmarked these recipes but I have not baked any of these yet!!! Ai ya!


Kimmy said...

Hi Zoe, try it, you may find the outcome to your liking.

San said...

I have a few questions...what is the difference in taste or texture when you add rice flour versus pure cake flour? Is this rice flour the regular rice flour (used for radish cakes?
Lastly, can you steam bake chiffon cakes? Maybe 60 mins instead of 45 minutes. Thanks!

Kimmy said...

Hi San, taste wise - I didn't notice any difference but texture wise - the cakes turned out well for all that I have baked using rice flour. Really spongy, moist and soft. Yes, that's the rice flour. I haven't tried steaming chiffon cake batter.

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