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