I attempted Orange Chiffon Cake yesterday evening after I came home from work. I intended to bake a 24cm Orange Chiffon Cake on Thursday evening but I was not feeling well that night hence I gave up on the idea. Instead of using my other “bigger” version of 18cm chiffon pan, I attempted my Orange Chiffon Cake with another 18cm chiffon pan which I bought quite some time ago but had only used it once.
Kindly please pardon me the picture quality as Sister is borrowing my SONY NEX-3N for her Melbourne trip. Unfortunately, I do not have a spare camera anymore after I bought SONY NEX-3N as I gave the battery of my previous Fujifilm Finepix F200 to Sister. So, I had to resort to using my iPhone 5S for picture taking. I am still not so used to take picture with a mobile phone.
Orange Chiffon Cake (adapted from Cuisine Paradise)
- 3 egg yolks
- 25g fine granulated sugar
- 2 tbsp vegetable oil *I used corn oil*
- 60ml freshly squeezed orange juice
- 80g top flour *I used cake flour*
- 1 tsp orange zest
- 1 tsp Cointreau *omitted*
- 3 egg whites
- 45g fine granulated sugar
- Beat egg yolks and 25g of fine granulated sugar with a hand mixer until it becomes creamy and pale, which roughly takes about 2 minutes depending on the speed that you use at the time.
- Pour in vegetable oil and freshly squeezed orange juice in sequence and mix until well incorporated.
- Sift in cake flour and orange zest and mix until well combined or until no flour lump could be seen.
- Beat egg whites until it becomes foamy and frothy. Gradually add in 45g of fine granulated sugar in two batches until it reaches stiff peaks stage.
- Gently fold in the meringue in the egg yolk batter in two batches until no white streak could be seen.
- Pour mixed batter into a 18cm chiffon pan and bake in a preheated oven of 180 degree Celsius on the lowest rack for approximately 30 to 35 minutes or until inserted cake tester comes out clean.
- Invert the cake immediately when baked and let it cool down for roughly an hour or until it’s cool enough to be unmoulded.
I was a little disappointed at how short the cake rose when baked. But I could have over beaten the egg whites hence causing the batter not to rise as beautifully as I expected it to be.
I don’t mind giving this recipe another try some other time but I am definitely gonna reduce the sugar amount and include cream of tartar in the recipe. Dad mentioned that the cake tasted sweet but it has enough orange flavor.