Sunday, December 28, 2008

Orange Chiffon

I did not add additional colourings or orange flavourings, the cake still full of orange flavour. The cake is super light & fluffy cos the recipe ask for 7 egg whites! The texture is unlike the other chiffon I made before :) But I overfilled the cake pan and it sink slightly when I removed from the chiffon tin! Therefore did not take side view of the whole cake instead showing the nice bottom only...heeee.


Ingredient
  • 4 egg yolks
  • 100gm plain flour
  • 2 tsp baking powder
  • 2 tbsp corn oil
  • 90ml fresh orange juice
  • 1 orange zest
  • 1/2 tsp vanilla essence
  • 7 egg whites
  • 1/2 tsp cream of tartar
  • 100gm castor sugar
Method
  1. Blend egg yolks, oil, orange juice, zest, 50gm sugar & vanilla essence together. Sift in flour & baking powder. Blend till smooth.
  2. Beat egg whites with cream of tartar on high speed till foamy. Add remaining sugar gradually until stiff & fluffy.
  3. Fold in 1/3 of the egg white foam into the egg batter. Mix evenly. Transfer the mixture into the balance egg white foam and fold evenly.
  4. Pour the batter into an ungreased 23cm tube pan and bake in preheated oven at 180 deg cel for 40mins.
  5. Remove from oven and immediately invert on a cooling rack. Cool completely before removing from pan.

13 comments:

Anonymous said...

Hi,

Can I ask what orange juice did you use?

I am using Microwave Convection Oven with baking function. Can it be use for this recipe as well?

Cheers,
JT

Peng said...

Hi JT

Use fresh orange juice for this recipe :) I am using a Sharp Convection Oven for all my bakes here..

Anonymous said...

Thanks.

I failed Pandan Chiffon twice. Family is sick of Pandan Cake so now I am turning to bake Orange Chiffon instead. Heh heh.

I am also using Sharp Convection Microwave too. Okay I try your recipe then.

Thanks for your reply!

Cheers,
JT

Peng said...

Hi JT...hehehe hopes ur chiffon turns out successful

Nagina said...

Hi Peng,

I tried this recipe and loved it. thanks alot.

Jo said...

Hi Peng,
I would like to try this recipe. Could you tell me how to get orange zest? thanks!

Peng said...

Hi Jo, wash & pat dry an orange then use a grater to get the zest. Remember to avoid grating the white section or it be bitter.

Jo said...

Thanks Peng! Will try your recipe soon.

Apple said...

Hi Peng,

I tried tis recipe today. Everything turns out well. The cake is light & fluffy but the only thing is there is no 'skin' around the cake. I posted the cake pic in facebook. Wat could have went wrong.?

Peng said...

Hi Apple....saw ur pics, sometimes i wish my chiffon got no skin leh!! hahaha nothing wrong with it lah, maybe u knife not sharp enough when going round the rim of the cake pan.

Anonymous said...

Hi, Peng, I'm tried ur Pandan chiffon cake 2012 recipe 2 times , but the cake taste more tight u know, not lightly and "tall" like urs, its that bcoz for not using baking powder?

Peng said...

The baking powder does contribute a taller cake cos of additional raising agent, the way you beat the meringue which must be stiff yet not over beaten, also affects the lightness of the cake.

Anonymous said...

Thanks, Peng. I try to do again

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