Archive for December, 2017

Orange Chiffon Cake


Orange Chiffon Cake


110g plain flour
20g caster sugar
1/4 tsp salt
5 egg yolks
70g Corn oil
100g orange juice (add more sugar if your orange is sour)
zest of one oranges

6 egg whites
1/4 tsp cream of tartar (you may omit or replace with 1 tsp of lemon juice or vinegar)
60g caster sugar

1. Sift flour and salt together. Set aside.
2. Mix together oil, zest and orange juice until well blended. Add the yolks once other ingredients are prepared. Mix well before sifting in flour mixture and mix until combined. Set aside.
3. Beat egg whites until frothy, add in cream of tartar and beat until soft peaks form. Gradually add in sugar and beat to firm peaks.
4. Lighten the batter with 1/3 portion of the meringue using a hand whisk. Then add another 1/3 portion of the meringue and gently fold. Repeat with the remaining portion until fully incorporated.
5. Pour batter into an 8″ tube pan. You can use a 9″ pan if you have it as I have some leftover batter.
6. Bang the cake pan on the kitchen bench to remove large air bubbles. Place the cake pan into a shallow non leaking pan and place these into a bigger pan. Pour hot water into the largest pan to about 1 cm in height.
7. Bake the cake on the lowest rack at 160C for 80-90 minutes or until cake is done. Tent the cake if it gets too brown. After removing cake from the oven, immediately invert to cool completely before unmoulding.


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