Wednesday, 5 February 2014

Orange Chiffon

I won't say Chiffon is hard to make.. Neither will I say it is easy.. You have to fold the egg whites very properly otherwise there will be alot of ugly holes.. I tried three times and fail and failed three times. When I really wanted to give up I tried again. And this time it works! You really have to have patience with this simple yet ''not so simple'' cake. hehehe.

Orange Chiffon
For a 21cm chiffon tin.
Adapted from Kitchen Tigress


60 g egg yolks (about 3 yolks)
50 g castor sugar
80 g corn oil
65 g orange juice
100 g cake flour (sift together with baking powder)
¾ tsp double-acting baking powder 
¼ tsp salt 
15 g finely grated orange zest 
180 g egg whites (about 4 whites)
⅓ tsp cream of tartar
50 g castor sugar
 Preheat oven to 200°C. 

Whisk egg yolks and 50 g castor sugar till thick and pale. Add corn oil.
Whisk till thick again, like mayonnaise.
Add orange juice. Whisk till evenly mixed. 
Re-sift sifted cake flour and baking powder into bowl. 
Add salt and orange zest. Mix till just even. Set aside. 
Thoroughly wash whisk.
Whisk egg whites till very frothy. Add cream of tartar. Keep whisking till egg whites are thick.
Gradually add 50 g castor sugar whilst continuing to whisk. 
Keep whisking till egg whites reach firm peak stage. 
Add to yolk mixture in 3 batches. 
Mix with whisk till almost even after each  addition. 
Scrape down thoroughly with spatula. Fold till just evenly mixed. 
Bang bowl against  worktop 2-3 times to remove big air bubbles in batter.
Pour batter into 21 cm  loose-bottomed chiffon pan that's not non-stick, slowly so that  big air bubbles burst as they flow out of bowl.
Level batter with  spatula.
Run chopstick around sides of pan and knock pan 2-3 times against worktop to get rid of more big air bubbles.
Place cake in bottom of oven. Reduce temperature to 180°C.
Bake till cake is level with pan and slightly golden brown, about 20 minutes. 
Place baking tray in top of oven to block heat from top of oven. Continue baking till cake is brown and slightly springy when pressed, another 20-25 minutes, rotating as necessary so that cake browns evenly. 
Remove cake from oven. 
Invert and rest cake elevated from worktop. Leave till cool.  
Unmould by cutting cake out of pan.



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