Recipe
Ingredients (A)
3 egg yolk
85g orange juice
55g corn oil
15g caster sugar
1/2tsp grated orange rind
1/2tsp orange essence
few drop of orange food colouring
pinch of salt
Ingredients (B)
110g cake flour
1/8tsp baking powder
Ingredients (C)
3 egg white
1/4tsp cream tartar
70g caster sugar
Steps:
1.Preheat oven at 175C.
2.Use a hand whisk and mix (A) together.
3.Sift (B) and mix into (A).
4.Stir till well combined and leave aside.
5.Use a cake mixer and whisk the egg whites and cream of tartar till frothy.
6.Gradually add in the sugar and whisk till stiff peaks form.
7.Fold in 1/4 of the meringue into the egg yolk mixture until combined.
8.Then fold in the rest of the meringue lightly until well combined.
9.Pour batter into a 17cm tube pan and give a sharp bang on the table top to release air bubbles.
10.Put into a preheated oven and bake for 30-35mins.
11.Remove from oven, invert cake onto table until completely cool.
12.Remove from pan and serve.
26 comments:
Hi Happy Flour,
You've got a very spongy chiffon cake I could tell! I haven't tried orange chiffon before. Will give it a try next time. Thanks for sharing the recipe.
Hi kitchen corner,
Thanks. How you remove your chiffon cake from the tube pan? Mine half naked.
hi happy flour, ur orange chiffon cake looks so soft & fluffy. i'm sure it must be delicious to hve a slice with a cup of tea. yum....
Hi sweetbites,
Thank for your compliment.
Hi if i do not have the cake flour, can i use self raising flour?
Hi Ean,
You can use plain flour instead.
Hi If i only have 21cm tube pan, can i use this recipe?
Hi Ean,
It fine to use a 21cm tube pan.
hi 85g juice is roughly how many spoon ?
Hi Ean,
I don't know how many tablespoon. It about the juice of one orange.
To use the plain flour, i have to add more baking powder? been trying few recipe to make chiffon cake, but fail :(..too bad.
sad sad..
Hi Ean,
I had used plain flour before, by mistake and it turn out fine but the texture of the cake is not so soft only.
Thanks...ok i will try.
hi happybowl, that is a great looking delicious cake;Can you please tell me where you got that tube cake pan and what size is it..?
Hi Happy-bowl,
You can get this tube pan from any Phoon Huat store. The diameter of the tube pan is 17cm.
thank you so much.I got the pan yesterday. sorry for the name mix up....:-)
Hi Happy-bowl,
It ok lah. :)
Hi, happy flour,
I tried this recipe the cake shrink after cool down, do you know why can advice? Thanks
Hi Anonymous,
You might have over whipped the egg whites, the cake will rise very high during baking process and it collapsed during cooling.
Haiya.. I thought this time i whipped a perfect one :) stiff peak is very hard meringue right even you turn the bowl it wont fall down? Never have a success cake:( the cake crack after 5-10 min in the oven, after cool down it was very moist and not fluffy. Any more tips? Hehe..Thanks for your advice will try it again after I finished this one.
Hi Anonymous,
Either you had over folded the batter or not well baked. Chiffon cake need a little more practice then you can master it. Don't give up.
Thanks very much happy flour! Will not give up cause my little one likes it very much. Just last question how you gently fold the meringue until is well combine?
Yes , You have to continue trying . I faced the same problem last time too. My problem was my.oven temperatur is too high, i reduce it and longer the baking time, it success.
Hi Anonymous,
With a quick and gentle stroke, must fold from the bottom.
Hi Ean,
Thanks for your kind help and advice too. :)
Thanks happy flour and Ean! I tried just now, it seems quite fluffy but I think still need few go to master it yet. Thanks for the tips again. My little one keep saying more, more pls mommy :)
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