Orange Chiffon Cake

IMG_6888

Need to improve on unmoulding method though

Orange Chiffon Cake:
http://wp.me/px5xl-qc

Ingredients:-
5 large eggs yolk
150g flour
100g caster sugar
2 tsps baking powder
1/2 tsp salt
orange zest from 3 small oranges
105g vegetable oil
150 g fresh orange juice (about 2 large oranges)
1 tsp pure vanilla extract

6 large eggs white
50g caster sugar
1/2 teaspoon cream of tartar

Instructions:

1. Zest the oranges and squeeze out juice. Measure out 150g and set aside.
2. Sift together the flour, baking powder. Set aside.
3. In a large mixing bowl, place the yolks, oil, salt, vanilla extract and 100g sugar and beat with a hand whisk until combined and sugar has dissolved.
4. Beat the egg whites until frothy before adding cream of tartar. Continue beating until fine foams then gradually add in the 50g of sugar. Beat to stiff peaks.
5. When the meringue is almost done, add in the orange juice to the yolk batter followed by the flour and whisk quickly to incorporate until mixed.
6. Add 1/3 of meringue into the yolk batter and mix well with a hand whisk to lighten the batter. Add another 1/3 and mix till combined. Lastly add the final portion and whisk briefly to combine before switching to spatula to scoop batter from bottom and fold up until no more streaks of yolk batter can be seen.
7. Pour into prepared pan and tap on the table top to remove bubbles and also to even out the batter.
8. Bake in preheated oven at 160C for 60-70 minutes or until cooked. Invert immediately to cool completely before unmoulding.

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This is too full! Reminder to self: DO NOT OVER FILL THE PAN!

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Looking good…

and then it exploded!

and then it exploded!

Can considered as successful?

Can considered as successful?

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It is very fragrant and delicious!

12 Comments »

  1. Tina Lim said

    Hi Jeannie, your chiffon is so tall and beautiful. May I know what is your pan size? Thanks.

    Like

    • jeannietay said

      Tina, I am using 23cm but you can use 24 cm as I still have some leftover batter.

      Like

  2. megtan88 said

    sipek tall!
    : }

    Like

    • jeannietay said

      bo sui wor, bo kau naked lol!

      Like

  3. Karen (Luvswesavory) said

    Hi Jeannie,
    Your orange chiffon cake is so tall… the texture is so fine and fluffy😀

    Liked by 1 person

  4. chloe said

    Hi Jeannie. Very majestic looking chiffon. Just wondering the flour you used is it plain or cake flour. I like cakes that has orange or bananas. Thanks . Chloe

    Like

    • jeannietay said

      Hi Chloe, thanks for visiting, I like the term majestic:) I used plain flour but cake flour will yield even better result.

      Like

  5. Peggy Tang said

    hi, do you have a facebook that i can follow your recipe and what is the cup measurment for this cake, do not own a scale

    Liked by 1 person

    • jeannietay said

      Try looking up the conversion page on my other page. Or simply do a google for it:D

      Like

  6. Sally said

    Hi Jeannie. …how much ingredients do i have to reduce if I’m using 20cm cake pan ? Thanks

    Like

    • jeannietay said

      For 20cm reduce to 4 eggs

      Like

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