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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

43 comments:

  1. 喜欢的chiffon cake。 Very good!

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

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  3. For chiffon cake, orange is my top favourite choice.

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  4. 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.

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  5. Love the cake, looks so soft and beautiful^^

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

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

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  8. 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.

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  9. 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.

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  10. Nice texture it got, Interesting Orange Month..

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  11. 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.

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  12. 好久没吃 sonia 家'这香橙家7风好吸引

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

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  14. 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!

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

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  16. Hi Sonia,

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

    Zoe

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

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  18. Nice Chiffon cake.I love it.

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

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

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

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

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  23. 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

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  24. 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

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

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  26. 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 !

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  27. Perfect! Chiffon is my favourite foam cake.

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

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  29. 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?

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  30. 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.

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

    Thanks !

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  32. Very soft and spongy chiffon, looks lovely!

    Appetite Treats

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  33. Do I need to sift the cake flour?

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  34. 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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  35. Only 1/3 merigue to mix it into egg yolk?? How abt the rest of the merigue???

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  36. Can I use the recipe on my 9" tube pan?

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  37. Hi, thanks for sharing the recipe. I notice that you use fewer eggs compared to other chiffon ke recipes (usually recipes I saw use 6-7 eggs for 20 cm cakes), so I am surprised to see how soft your chiffon looks. Superb! Have you ever tried using more eggs?

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