Orange chiffon – Joy of Baking’s recipe

2nd attempt with new baking temperature and timing

2nd attempt with new baking temperature and timing

Better results

Better results

 

 

3 large eggs yolk

113g flour

40g caster sugar

1 tsp baking powder

1/4 tsp salt

orange zest from 3 small oranges or 1 large orange

60g vegetable oil

100 g fresh orange juice (2 small oranges is sufficient)

1 tsp pure vanilla extract

3 large eggs white

60g caster sugar – can reduce another 10g if orange juice is sweet

1/4 teaspoon cream of tartar

Instructions:

1. Zest the oranges and squeeze out juice. Measure out 100g 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, zest and 50g sugar and beat with a hand whisk until all ingredients are incorporated.

4. Beat the eggwhites until frothy before adding cream of tartar. Continue beating until fine foams then gradually add in the 60g 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 at 160C for 70 minutes. Remove from oven and invert immediately to cool.

[Note: 2nd attempt temperature at 155C for 1 hour]

IMG_9189

1st attempt

IMG_9168
IMG_9172

Puffy and rising nicely

Puffy and rising nicely

Orange in oven 3

After 1 hour, looking golden and shrinking back indicating it’s time to remove from oven!

Orange top

Not much shrinking when cooled

Orange

So moist and soft, a delightful dessert!

Moist and easy to unmould by hand

Moist and easy to unmould by hand – satisfied with this result!

 

18 Comments »

  1. Karen (Luvswesavory) said

    I always see very fluffy tall chiffon cakes here😀 Yummy !

    Liked by 1 person

    • jeannietay said

      Thank you Karen, I am still experimenting with my oven temperature. The perfect timing is very elusive!

      Like

  2. triya said

    so tall chiffon ! i want to try this. hi Jeannie, this receipe for how many cm chiffon pan?

    Like

    • jeannietay said

      It’s 20cm or 8 inches

      Like

      • triya said

        ok. thank you jeannie

        Like

  3. margarita90 said

    How u remove so beautifully by hand?

    Like

    • jeannietay said

      Just gently push down the sides as you turn then use a thin knife to loosen the centre then push the bottom up. To remove the centre tube, lay the cake on the side and do the same for the bottom plate.

      Like

  4. Gerre said

    The orange picture is showing the orange pulp after u squeeze the orange juice, it is not the zest, am i right?

    Like

    • jeannietay said

      I added orange zest too. You can omit if you are not a fan.

      Like

      • kim said

        Hi how much of the orange sac do u use. Do I need to adjust the orange juice if I use sac?

        Like

      • jeannietay said

        May I know what is orange sac?

        Like

  5. Yap photo ching said

    Hai, May I know the difference Orange juice
    and zest? Is that the same, thank! And the total you used was 5 (small), .your cake really look yummy, must try .Thanks for your recipe!

    Like

    • jeannietay said

      Not sure what you are talking about. Orange juice is the juice that you squeeze out of the orange. Zest is the outer layer of the orange skin. There’s even a photo of the zest in the post!

      Like

  6. Ebtisam said

    amazing chiffon cake .. may i ask in which level from down of the oven you put the wire rack? 2nd or 3rd position or some recipes recommended for center of the oven with
    170 C

    Like

    • jeannietay said

      I baked mine on the lowest level

      Like

  7. joy said

    Hi I tried your recipe but it shrink to the pan and no choice but to cut it to remove from pan, do I need to grease the pan, bec joyof baking recipe said pour on ungrease pan thanks

    Like

  8. jay ann ocon said

    can i do this on a steamer?

    Like

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