Friday, October 17, 2008

Orange Chiffon Cake






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.
at

26 comments:

  1. Kitchen CornerOctober 17, 2008 at 5:26 PM

    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.

    ReplyDelete
  2. Happy FlourOctober 17, 2008 at 9:49 PM

    Hi kitchen corner,

    Thanks. How you remove your chiffon cake from the tube pan? Mine half naked.

    ReplyDelete
  3. PG CakeCraftOctober 19, 2008 at 2:50 AM

    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....

    ReplyDelete
  4. Happy FlourOctober 19, 2008 at 9:13 PM

    Hi sweetbites,

    Thank for your compliment.

    ReplyDelete
  5. EanOctober 9, 2009 at 7:59 AM

    Hi if i do not have the cake flour, can i use self raising flour?

    ReplyDelete
  6. Happy FlourOctober 9, 2009 at 1:09 PM

    Hi Ean,

    You can use plain flour instead.

    ReplyDelete
  7. EanOctober 27, 2009 at 8:16 AM

    Hi If i only have 21cm tube pan, can i use this recipe?

    ReplyDelete
  8. Happy FlourOctober 27, 2009 at 10:36 AM

    Hi Ean,

    It fine to use a 21cm tube pan.

    ReplyDelete
  9. EanOctober 28, 2009 at 8:19 AM

    hi 85g juice is roughly how many spoon ?

    ReplyDelete
  10. Happy FlourOctober 30, 2009 at 12:48 PM

    Hi Ean,

    I don't know how many tablespoon. It about the juice of one orange.

    ReplyDelete
  11. EanJanuary 25, 2010 at 2:56 PM

    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..

    ReplyDelete
  12. Happy FlourJanuary 26, 2010 at 2:03 PM

    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.

    ReplyDelete
  13. EanJanuary 26, 2010 at 2:09 PM

    Thanks...ok i will try.

    ReplyDelete
  14. happy-bowlJune 29, 2011 at 2:50 PM

    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..?

    ReplyDelete
  15. Happy FlourJune 30, 2011 at 1:08 PM

    Hi Happy-bowl,

    You can get this tube pan from any Phoon Huat store. The diameter of the tube pan is 17cm.

    ReplyDelete
  16. happy-bowlJuly 1, 2011 at 11:57 AM

    thank you so much.I got the pan yesterday. sorry for the name mix up....:-)

    ReplyDelete
  17. Happy FlourJuly 1, 2011 at 1:26 PM

    Hi Happy-bowl,

    It ok lah. :)

    ReplyDelete
  18. AnonymousNovember 22, 2011 at 6:50 PM

    Hi, happy flour,
    I tried this recipe the cake shrink after cool down, do you know why can advice? Thanks

    ReplyDelete
  19. Happy FlourNovember 22, 2011 at 10:38 PM

    Hi Anonymous,

    You might have over whipped the egg whites, the cake will rise very high during baking process and it collapsed during cooling.

    ReplyDelete
  20. AnonymousNovember 23, 2011 at 4:33 AM

    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.

    ReplyDelete
  21. Happy FlourNovember 23, 2011 at 12:58 PM

    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.

    ReplyDelete
  22. AnonymousNovember 23, 2011 at 2:18 PM

    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?

    ReplyDelete
  23. EanNovember 23, 2011 at 2:30 PM

    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.

    ReplyDelete
  24. Happy FlourNovember 23, 2011 at 9:38 PM

    Hi Anonymous,

    With a quick and gentle stroke, must fold from the bottom.

    ReplyDelete
  25. Happy FlourNovember 23, 2011 at 9:39 PM

    Hi Ean,

    Thanks for your kind help and advice too. :)

    ReplyDelete
  26. AnonymousNovember 27, 2011 at 11:05 AM

    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 :)

    ReplyDelete

Note: Only a member of this blog may post a comment.