Baking #63: Mandarin Orange Chiffon Cake

It is not even Chinese New Year yet but I saw mandarin oranges on the dining table in the kitchen few days ago. Mom said she found these mandarin oranges at Soon Lee Megamart and bought a pack home to find that they were too sour to be eaten plainly. So, I thought why not transform them into chiffon cakes as I had been seeing quite a few recipes for mandarin oranges lately.

As I was preparing the ingredients for this Mandarin Orange Chiffon Cake, the electricity went out. Thankfully, I had not start beating the egg whites lest the entire batter will go into the dumpster. Lucky for me, the electricity came back about half an hour later.

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Mandarin Orange Chiffon Cake (adapted from Culinary Kitchenette by Esther Leow)

It took me quite some time to find a recipe that called for a 21cm chiffon pan rather than a 22cm chiffon pan. I did not feel like baking a big chiffon cake this time round as there are only three people in the house and it will definitely takes days to finish one.

Without further ado, let’s get started with the ingredients and directions for making this Mandarin Orange Chiffon Cake.

Directions: 

  • 5 egg yolks
  • 30g fine granulated sugar
  • 60g mandarin orange juice
  • 1 tsp mandarin zest *zest from one mandarin orange*
  • 50g corn oil
  • 80g cake/top flour
  • 5 egg whites
  • 70g fine granulated sugar
  • 1/4 tsp cream of tartar

Directions:

  1. Beat egg yolks with 30g of sugar until pale and creamy.
  2. Beat in corn oil and orange juice in sequence until well incorporated.
  3. Sift in cake flour and add in mandarin orange zest and mix until no flour lump could be seen.
  4. Beat egg whites with cream of tartar until foamy and frothy.
  5. Gradually add in 70g of sugar in three batches until stiff peaks are formed.
  6. Gently fold in one third of the meringue into the egg yolk batter and repeat the same with the remaining two thirds of the meringue.
  7. Pour mixed batter into an ungreased 21cm chiffon pan and bake in a preheated oven of 170 degree Celsius for 30 minutes or until an inserted cake tester comes out clean.
  8. Invert chiffon pan immediately once removed from the oven for approximately two hours or cool enough to be unmoulded.

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So, this was how my Mandarin Orange Chiffon Cake looked like on the inside when sliced. As Mom said that the mandarin oranges were too sour to be eaten plainly, I did not make any adjustment from the original recipe. I should have reduced the sugar quantity by approximately 30g as I still find the chiffon cake a little bit sweet when baked.

The texture of the cake was soft and fluffy but I think it would have been better if it was baked for an additional five minutes. I find the texture to be a little bit wet albeit being soft and fluffy. This recipe is definitely a keeper for me but you could always substitute mandarin orange with Sunkist orange if you could not find any mandarin orange.

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