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.
(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.
12 comments :
the texture looks gorgeous!
May I know how to get very small air pockets? I baked chiffon and always got uneven air pockets.
You are so creative Wen !
I am drooling over your orange chiffon cake now hehehe
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!
Hi Ak, thanks for your compliment. You are good too!
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?
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.
Hi wen, did u use double action baking powder in yr orange chiffon cake, just like the pandan chiffon cake?
Hi Can, you can use normal baking powder too.
Hi wen, did u use hand or hand whisk to fold the yolk n meringue mixture? Thks
Hi Can, usually I will use a hand whisk to fold.
Hi Wen, thank you for your recipes. I've been a fan since I bumped into your banana cake recipe. Can I ask what is a 1 tsp of orange peel? Is it orange zest?
God bless!
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