Sunday, November 8, 2009

Orange Chiffon Cake II

Got this Orange Chiffon Cake posting from Cheryl. My son said he wanted orange chiffon cake for a change, so I giving it a go and did some modification to it. While baking the aroma of the cakes smell so good .... even my mama in the room could smell it.
100ml fresh orange juice
1 rind orange zest
6 eggs yolk
2 tbsp canola oil
50g castor sugar

120g flour
1 tsp baking powder

6 Eggs white
1 tsp cream of tartar
50g castor sugar


  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 @ 175c. * Bake at the lower rack

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

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