Wednesday, June 16, 2010

Orange Chiffon Cake

Oranges, Oranges and more oranges.......hehe, my MiL bought a box of USA Navel Oranges and she gave me some to bring home. These oranges are so sweet and juicy and the best part is....there are seedless and fibreless. I was so tempted to bake something out it. I haven't bake cakes for the past few days already as I was busy watching my Worldcup matches starting from 7.30pm.....but I have to tonight because of these tempting juicy and sweet oranges :P
I picked this 'Lemon Chiffon Cake' recipe that a friend gave me few months ago, and substituted the lemon for orange.......and guess what, it turned out really good, the cake was airy, soft, light and not dry to the throat, it's perfectly moist with the citrusy orange smell and taste. Do take this recipe down and try it'll love it, because I do ;)

Orange Chiffon Cake
(Makes one 18cm tube cake)
100gm cake flour
1½ tsp baking powder
½ tsp salt
3 egg yolks
40gm castor sugar
50ml canola oil
50ml water
25ml fresh orange juice
Zest of 1 orange
*3 egg whites
*40gm castor sugar

  1. Preheat oven at 170 degree Celsius. Sieve the flour, baking powder and salt together, set aside. Separate the eggs yolks/ whites.
  2. Place the egg yolks in a mixing bowl, add sugar in 3 separate additions and whisk until the mixture becomes thick and pale in color.
  3. Pour in the oil into the egg yolk mixture, whisking until the mixture fully combined. Then pour in the water and whisk until fully combine, then add in the orange juice and mix well.
  4. Add in the flour and whisk until the mixture is fully incorporated, add in the orange zest and mix well. Set aside.
  5. In a clean and dry bowl, beat the egg whites with an electric mixer until frothy and foamy, then gradually add in the sugar and beat on high speed until stiff peaks form.
  6. Add in the beaten egg whites into the egg yolk batter in 3 separate additions, folding in slowly and gently with a spatula until evenly blended.
  7. Pour the batter into a 18cm / 7 inch ungreased tube pan. Tap the pan lightly on the table top to get rid of any trapped air bubbles in the batter.
  8. Bake in preheated oven at 170 degree Celsius for 35-40 minutes or until your cake skewer inserted in the centre of the cake comes out clean. The cake surface should be turned golden brown.
  9. Remove from the oven, invert the tube tin immediately, and let it cool completely before un-moulding the cake.
  10. To remove the cake from the tin, run a sharp palette knife around the inside of the pan and centre core. Release the cake and run a knife along the base of the pan to remove the cake. Ready to serve....:)

Happy Orange Chiffon Cake baking !

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