Hi! Hi! It's a normal Saturday for me, as usual, as I don't have a 5-days week like most of you do *sigh*. But, when you are used to it, it's kinda OK too, hehe. Waking up early at 6am today, slightly earlier than my normal Saturdays, as Angel , Ian and Daniel are going to attend their school's Computer Camp at 7am.
The night before, I was already working up late until 12.30am, trying to get my fondant work done for tomorrow's birthday cake order. No matter what, I still have to drag myself up, but thanks to Hubby for being my companion, hehe (I always felt better waking up with him, at least I know I'm not alone *tongue*).
Anyway, enough of what I did during the day, as the highlight is suppose to be this 'Orange Chiffon Cake' that I baked. I can't basically remember where I collected this recipe a year ago, as I always have this habit of collecting 'awesome looking' cakes' recipes and compiling them into my 'To Bake List', making a note to remind my self that I must make a day to bake it............but the list just keeps getting thicker, and sometimes, they were being forgotten..........Sorry!
But I can assure you that this Orange Chiffon Cake has a very fine and fluffy texture. Though I still find that the Orange flavor is not so noticeable (maybe because I did not add in the 'Cointreau'.......my bad, I don't have that in the pantry....must get a bottle). However, the cake was gone after half a day, so judge it by yourself, as all I can say is........I'm living under a roof , with a bunch a 'picky-eaters', kekekeke.....
Here's the recipe.....
ORANGE CHIFFON CAKE
4 Egg yolks
80gm castor sugar
80ml Corn oil (I used Canola Oil)
160gm Cake flour
1/4 tsp salt
160ml fresh squeezed orange juice
1/2 tsp Orange zest
2 Tbsp Cointreau ( I omitted cos I don't have)
7 egg whites
60gm Castor sugar
1. Pre-heat oven to 170 degree Celsius.
2. In a mixing bowl, whisk egg yolks and castor sugar until all sugar dissolved and mixture pale in color.
3. Add in corn oil (Canola oil) , orange juice, orange zest and salt and stir to combined.
4. Sieve in Cake flour and stir until it's all fully combine. Set aside.
5. Whisk egg whites until frothy, and add in castor sugar slowly in 3 addition. Whisk until just before stiff peak.
6. Fold 1/3 of the egg whites into the yolk mixture. Then fold in the rest of the whites until fully combine.
7. Pour into a 20cm tube tin and bake for about 50 minutes.
So, a promise is a promise, you will be seeing me more from now on, and hope you have a great weekend!
Happy Chiffon Cake baking!