Wednesday, April 2, 2014

Orange Chiffon Cake 香橙戚风蛋糕

I have quite a while did not bake an orange chiffon cake. Since I have some oranges that bought from Cameron highlands trip the other day, quickly use it to make this " no artificial substances" chiffon cake.




 
Never know that Cameron highlands here also can harvest so nice orange, it is quite similar like bloody orange. The flesh is a bit red in colour. This orange from Cameron is sweet, tasted like grapefruit but no bitter taste like grapefruit.

 
Nowadays I try to make chiffon without adding any chemical substances like cream of tartar, so pure and natural chiffon..


Orange Chiffon Cake 香橙戚风蛋糕
      *makes a 7” tube chiffon pan 
3 egg yolks (A size)
15g caster sugar
70g cake flour
45g orange juices
40g corn oil
1/2tsp orange rind, optional 

3 egg white (A size)
45g caster sugar
1/2tsp lemon juices 
Method
  1. Immediately separate cold eggs after taken them out from the refrigerator (cold eggs separate more easily) into two mixing bowls (No oil and no water in these bowls, clean and dry bowls). Set aside and allow them return to room temperature.
  2. Add in sugar into egg yolks, immediately lightly whisk the egg yolks and sugar till light (Try to whisk immediately once sugar is added into egg yolks, egg will cover the sugar and turned hard if sit there for too long).
  3. Add in corn oil, mix well. Then add in orange juices and orange rind, stir well to combine. Add in flour, stir to well combine.
  4. Beat egg whites and lemon juices till foamy , gradually add in sugar in there batches and continue beat until soft peak formed (takes about 4-5mins using speed 3 at a hand mixer)
  5. Take 1/3 of meringue and use a hand whisk to mix well and lighten the egg yolk batter (Do not worry you will deflate the batter at this stage )
  6. Now change hand whisk to a silicone spatula, fold in 1/3 of meringue, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined.
  7. Pour cake batter into chiffon pan, wipe off those excess batter stick on the tube or insert area. Fill batter about 80% full but not fill too full as cake has no space to rise while baking and resulted cake shrinkage. Tap pan on the counter top to remove air trapped inside the batter.
  8. Bake at pre-heated oven at 170c for 35mins-40mins at middle rack or until cooked.
  9. Once baked, turn your chiffon tin upside down and cool completely before remove from the tin.
  10. Chiffon cake is ready to unmould. You can use a plastic thin spatula to run the pan and unmould the chiffon or you can unmould using bare hands method if you have master this skill.
Recipe by Sonia aka Nasi Lemak Lover





I'm sharing this post with Little Thumbs Up April 2014 Event - Orange organised by Bake For Happy Kids and My Little Favourite DIY hosted by Anncoo Journal
Little Thumbs Up

39 comments:

joceline lyn said...

喜欢的chiffon cake。 Very good!

Gloria said...

the cake looks superb...you are a pro in baking...love all ur baked stuffs...

Mel said...

For chiffon cake, orange is my top favourite choice.

nandoos Kitchen said...

superb cake.. Loving it.

Kitchen Corner said...

Me too have been very long time not visiting your blog. I feel quite different when I enter to your blog as everything feel so fresh and photographs are all so attractive! Your products make people drooling and feel to attempt your recipes.

Somewhere in Singapore said...

Long time no bake chiffon cake liao

Terry said...

Love the cake, looks so soft and beautiful^^

Nieves d[^.^]b Mis chucherias said...

Delicious ¡ I love orange!!! =D
Hugs ;-)

0620 said...

I love chiffon cake without any chemical substances, definitely more healthy ^^

Ann Low said...

Hi Sonia, Your chiffon cake looks so lovely and yummy. I've been looking for blood orange these few days. Too bad I can't find any :(
Thank you for your support to this month LTU.

Kimmy said...

Hi Sonia, orange flavour chiffon cakes are always my family's favourite. Now I must try to switch to using lemon juice instead of cream of tartar. Hope the meringue will turn out well.

鲸鱼蓝蓝蓝 said...

赞啊,很细嫩的组织:)

小食代 said...

Nice texture it got, Interesting Orange Month..

Jessie-CookingMoments said...

I agree with Whale, your chiffon cake looks so fine & soft, just like cotton! The oranges in Cameron Highlands must have crossed with the grapefruits.

Crystal Loh said...

好久没吃 sonia 家'这香橙家7风好吸引

Cass @ 揾到食 said...

Oh this chiffon very beautiful!
Looks 粉粉嫩嫩的!

Jeannie Tay said...

Your chiffon cake has very fine texture, very nice! Got to try this chemical free cake some day…hope will rise as nicely as yours. By the way, I baked your sponge cake with cooked dough and it was awesome!

Victoria Bakes said...

This post gives a very japanese feel.... I'm loving this....

Zoe said...

Hi Sonia,

Like what Victoria said, I have the same feeling too while admiring your chiffon cake in your post.

Zoe

Li Shuan said...

赞! like

Lite Home Bake said...

Cakes like these are always welcome in my home. Nice to know that local oranges are as good too :)

Sem said...

Nice Chiffon cake.I love it.

mui mui said...

Such a fine and pretty orange chiffon.
Orange is one of my family favourite flavour.
Thanks for sharing this to LTU an Chi:)
mui

Small Kucing said...

Mmm....can sense the tangy scent of the orange chiffon cake. wish my cake can be as fluffy as that

Little blue said...

orange look like bloody orange, like this chiffon look soft and nice!!

Phong Hong said...

Sonia, pure and natural is the best! I like your orange chiffon cake. Must bake one too!

wendy loh said...

昨晚一看到你那绵密的鲜橙戚风我也心动了做了一个!嘻嘻

My Little Space said...

I am so craving for chiffon cake right now cause haven't baked it for a long time nor had it as well. Just I have more time for this.
Enjoy & hope you're going to have a great weekend.
Blessings, Kristy

May Law said...

细腻的7风, 赞呀!

Esther Lau said...

Wow! Cameran's orange look like grapeful, very nice colour! Love this all time favourite orange chiffon cake too :)

Anne Regalado said...

Sonia , good ! You've used handmixer instead of KA in making this chiffon :D All I need is a chiffon pan *sigh* You've baked this cake beautifully . Gorgeous photos as always !

Angie Schneider said...

Perfect! Chiffon is my favourite foam cake.

Rosita Vargas said...

Se ve fantástica,esponjosa y deliciosa un chiffón perfecto muy bueno,abrazos

Www.iwannabakethistoday.wordpress.com said...

I made one chffon cake orange flavored the other day too. But the orange flavor did not come out. I check both yrs and my recipe, it is rather similar. Juet wondering if yours came out?

Sonia ~ Nasi Lemak Lover said...

iwannabakethistoday, my cake has a bit of orange flavour, and I feel using this orange from Cameron highlands has more orange flavour than using normal orange.

Cindy said...

Hello , how to increase the ingredient in the recipe if my mould is bigger size? other then 7" ?

Thanks !

Sathya Sankar said...

Very soft and spongy chiffon, looks lovely!

Appetite Treats

Evelyn said...

Do I need to sift the cake flour?

Anonymous said...

Can someone convert this recipe please! :( Ive been searching for a good recipe like the one I found at the Hung Phong market but have yet to find one.

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