Recipe – Orange Chiffon Cake
TGIF! It has been a busy week. The weather was so humid that I have been sweating like mad. Plus the running nose due to late nights makes my tastebud go haywire. So I decided to bake something to cheer myself up.
I am not definitely not an expert in chiffon cakes. I know of people who really calculate the proportion of ingredients, and have all sorts of different ways to make their chiffon cakes the most airy one. I learnt that when I took up basic foundation but it’s just too much of a hassle to do it especially when I just feel like baking a cake and not selling it. Even if it is burnt or undercooked, these are the moments where I just want to enjoy my baking process.
So I just grated some oranges, squeezed some juices and off I go to bake the cake. It didn’t turn out very pretty but definitely soft lah. So in order to cover the imperfections, I did an orange glaze the next morning. But well, my glaze was pretty translucent so it didn’t help much. Please ignore the black dots, I wanted to sprinkle some cocoa powder but it was a wrong move. I should have add it in with a smaller batch of batter and stir it in. But I am glad that my friends enjoyed it! Or maybe they are just trying to make me happy by eating it. LOL.
Orange Chiffon Cake
- 7 Egg yolks
- 50 g caster sugar
- ¼ tsp salt
- 4 Tbsp Cooking oil
- 2 Tbsp Grated orange rind
- 4 Tbsp Orange juice
- 110 g Self-raising flour
- 7 Egg whites
- ½ tsp cream of tartar
- 130 g caster sugar
For Orange Glaze
- 115 g Butter
- 250 g Icing sugar
- 40 ml Freshly juiced orange juice
- Preheat oven to 170C/325F.
- Beat egg yolks with sugar till pale, then add in salt and oil, mix briefly till looks like mayonnaise.
- Add in grated orange rind, orange juice and mix well. Fold in sieved flour until forms batter.
- Beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until stiff peaks form.
- Gently fold beaten egg white foam into egg yolk batter in 3 batches until fully combined.
- Pour batter into ungreased 9-in(22cm) tube pan. Tap the pan a few times on table top to get rid of any trapped air bubbles in the batter.
- Bake for 50-60 minutes or until cooked. Invert the pan and let it cool completely before removing the cake from pan.
To make orange glaze
- Melt the butter in a small pan, remove from heat.
- Sift in the icing sugar and enough juice to make a pouring consistency.
- Beat until smooth and lump free.
Adapted from Chiffon Cake Is Done