Orange Chiffon

IMG_0150IMG_0154

Orange Chiffon

3 large eggs yolk
60g cake/superfine flour
1/8 tsp salt
orange zest from 1 small orange
50g vegetable oil
20g caster sugar
50 g fresh orange juice (1 small orange is sufficient)

4 large eggs white
50g caster sugar
1/4 teaspoon cream of tartar

30g finely chopped dried cranberries

Instructions:

1. Zest the oranges and squeeze out juice. Measure out 50g juice and set aside.

2. Sift flour.

3. In a large mixing bowl, place the yolks, oil, salt, 20g sugar, orange juice and zest and mix with a hand whisk until all ingredients are incorporated.

4. Next add the flour and whisk quickly to incorporate. Set aside.

5. 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 firm peaks.

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. Add the chopped cranberries and gently fold to incorporate into the batter evenly.

7. Pour into an 18cm tube pan and tap on the table top to remove bubbles and also to even out the batter.

8. Steam bake at 160C for 80 minutes. Remove from oven and invert immediately to cool.

Advertisements

6 Comments »

  1. chefkreso said

    Looks lovely!

    Liked by 1 person

  2. Hi Jeannie, just want to thank you for sharing your recipes with us. I have been using quite a number of your recipes for my chiffon baking =)

    May I ask how can we keep the cranberries from not sinking to the bottom?

    Liked by 1 person

    • jeannietay said

      Hi Jessica, glad you like my recipes. Chop the cranberries finer and beat the meringue a little stiffer than what you usually do.

      Like

  3. Belinda Yeong said

    Hi Jeannie ! Greetings from Belinda’s. Would like to know do u hv recipe for 23cm Tube Pan Orange Chiffon Cake ?
    Btw, I’ve tried your Chocolate Chiffon but Inpersonally found that the test is bland, can I change the fresh milk to chocolates milk & it’s alright add vanilla paste to enhance the flavour? Your immediate response is greatly appreciated as I’m baking for the needy.

    Regards & God bless you richly,
    Belinda

    Like

    • jeannietay said

      Hi Belinda, yes you can use chocolate milk, however you need to adjust the sugar as the milk is sweetened. You can add vanilla extract. You may want to give this recipe a try too : http://wp.me/px5xl-2Kt

      Like

RSS feed for comments on this post · TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: