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Tuesday, April 1, 2014

Orange Rice Flour Chiffon Cake

I'm very happy with this chiffon cake recipe.  Supposed to bake it long ago but never get to do it until now.  Must thank Vivian [Vivian Pang's Kitchen] for sharing this lovely chiffon cake recipe [here] using rice flour.  

The cake is soft, spongy, moist and the tangy flavour of the orange is good.
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]
  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. Pour batter into a 19-20 cm [7 inch] tube pan.   Shake a little to smooth out the batter and tap pan several times on table top to release trapped air.
  9. Bake in preheated oven for 40 minutes.
  10. Remove from oven and invert immediately to cool cake before slicing.
  11. 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

9 comments:

Phong Hong said...

Kimmy, I also want to try this cake to take part in Ann's event. I have oranges in my fridge!

Kimmy said...

Hi Phong Hong, it's nice cake. I had my sister asking to 'ta pau' for her family. Must be good.

~董夫人~ said...

Pretty chiffon cake!
I also want to try it!

Victoria Bakes said...

Yippee! Another chiffon recipe to keep from ya!

Lite Home Bake said...

I have never done one with rice flour, curious to know what is the difference. Thanks for sharing :)

Zoe said...

Hi Kimmy,

Totally agree that this cake is so fluffy and beautiful. I will be happy if I bake this :D

Zoe

Ann Low said...

Hi Kimmy, Thanks for sharing your orange chiffon cake with LTU. This is the first time I heard of using rice flour in the recipe. Would love to try it too.

mui mui said...

Hi Kimmy,
Oh!! You chiffon looks soft and fluffy!
Seen this post in Vivian's blog too. Thumb up for such lovely chiffon. Any difference in taste ??
mui

Kimmy said...

Hi Mui Mui, not much difference in taste but texture wise is good.

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