May 14, 2009

Orange Chiffon Cake

It's a satisfaction and real joy whenever my bake turn out successful. Using the pandan cake recipe, altered it to orange chiffon. Yes, it was spongy and soft. Yummy!






Ingredients:
(A)
5 Egg yolks
75g Sugar

(B) - Mix well
100g Orange juice
1 tsp Orange peel
1 tbsp Cointreau Orange Liqueur or 1tsp Orange paste (optional)
50g Corn oil/any vegetable oil

(C) - Sieve twice
75g Plain flour + 35g Corn flour (or 110g Cake flour)
1/2tsp Baking powder

(D)
5 Egg whites
50g Sugar
1/4tsp Cream of tartar

Method: (For 22cm chiffon mould)
Preheat oven at 160 degree C
Part A:
1. Whisk (A) till the egg yolks turn creamy pale yellow colour or till sugar melt.
2. Add in (B) to Step 1 and mix well.
3. Then fold in (C) and mix well.
Part B:
1. Whisk (D) at max speed untill stiff.
2. Add in 1/3 meringue into Part A mixture and mix well.
3. Pour this mixture back to the balance meringue and fold well till the mixture is smooth flowing and glossy.
4. Pour into a clean & grease free 21-22cm chiffon mould and bake for 50 mins or till cooked. Bang the mould before going into the oven to release excess air. To test doneness of the cake, bake until the cake rises high and then starts to shrink.
5. When the cake is cooked, invert the cake to cool. Remove the cake from the cake pan when it is completely cool.

11 comments :

youfei said...

the texture looks gorgeous!

DG said...

May I know how to get very small air pockets? I baked chiffon and always got uneven air pockets.

AK said...

You are so creative Wen !

I am drooling over your orange chiffon cake now hehehe

Wen said...

Hi DG,

I remember the baking instructor mentioned that underfolding - the chiffon will tend to have big holes & cracks. Usually I will fold till the mixture are smooth & flowing. Before going into the oven, give a bang to release extra air bubbles. Happy baking!

Wen said...

Hi Ak, thanks for your compliment. You are good too!

weng said...

hi wen,

can u please explain to me clearly about the method to test the doneness of chiffon?
u observe when it starts to shrink? and not poking a skewer into the cake?

Wen said...

Hi Weng,

You can test it by poking a skewer too, when it comes out clean, it's done. When it starts to shrink was originated from the instructor's recipe. Usually when I see it starts to shrink, I will still use a skewer to confirm.

Can said...

Hi wen, did u use double action baking powder in yr orange chiffon cake, just like the pandan chiffon cake?

Wen said...

Hi Can, you can use normal baking powder too.

Can said...

Hi wen, did u use hand or hand whisk to fold the yolk n meringue mixture? Thks

wensdelight said...

Hi Can, usually I will use a hand whisk to fold.

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