Thursday, January 29, 2009

Orange Chiffon Cake

The tool on the cake is a lemon scrapper, i used this to get the orange zest.

4 egg yolks
45g castor sugar
1/4 tsp salt
35g corn oil
140g orange juice
Zest of 1 orange

120g cake flour } sift 2 x together
1/2 tsp baking powder }

5 egg whites
45g castor sugar
1/2 tsp cream of Tartar


  1. Using hand whisk mix (A) until well blended. Add (B) and mix well

  2. On a separate bowl, whisk egg whites until soft peaks from using high speed until foamy. Add sugar & cream of tartar, continue whipping until stiff (like snow) * Don't overbeat and this process are done in a very quick manner.

  3. Quickly use a spatula take 1/4 of the meringue and slowly fold into the egg yolk mixture in the earlier bowl. Mix until well combine. Finally add in the remaining meringue and mix well

  4. Pour mixture into an ungreased chiffon tin and bake for about 40-45 mins @ 170c. * Bake at the lower rack (i used 4 mini chiffon tins fm Daiso and 1 smaller PH mini chiffon tin)

  5. Immediately turn tin over on a cake rack to cool before loosening cake

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