Orange Chiffon Cake

After a collapsing pandan chiffon cake yesterday, I determined to make another one today, which is the Orange flavour as the oranges have been sitting around in the fridge for quite some time already. Flipped on the recipe book “ Chiffon cake is done” by Kevin Chai, and found the recipe. So started to gather all the ingredients and measure it exactly to the “T”. As we know, the recipes books usually don’t teach us fully on the method, so arms with the video I swarmed around the internet yesterday, I try to use the techniques that I have watched. So, basically I only followed the recipes and make it my own method. The result were fantastic except I failed to break the air bubbles completely that I end up with holes in the cake, but the cakes was indeed very soft and fluffy and taste great. It maybe a bit pale as I omit the orange colouring and ended with a light yellow color instead.

Ingredients:

Egg yolks batter:

• 7 egg yolks
• 50g caster sugar
• 1/4 tsp salt
• 4 tbsp cooking oil ( I use corn oil)
• 2 tbsp grated orange rind ( about 3 oranges)
• 60ml orange juice ( I add some sunquick orange concentrate)
• few drops orange colouring ( I omitted that coz I dun have it)
• 110g self raising flour

Egg white foam:

• 7 egg whites
• 1/2 tsp cream of tartar
• 130g castor sugar

Method:

1. To make egg yolk batter, combine egg yolk and sugar and whisk until light and fluffy ( I used a hand whisk…my arms were aching). Add in oil, grated orange rind, salt and orange juice. Stir until combined. Sift flour and add into the batter. Mix until smooth. Set aside.
2. In a stand mixer with the whisk attachment, whisk the egg whites till frothy before adding in the cream of tartar. In medium speed whisk until the egg white is in the soft peak stage. Increase the speed to high, gradually add in the sugar and beat until stiff peak.
3. Gently fold in the egg whites foam into the egg yolk batter in 3 batches to ensure even mixing and reduce the rate of inflate the air. Fold the mixture lightly carefully not to break the air. Mix until there are no longer white streaks of egg white on the batter.
4. Pour the batter into ungreased 9” (22cm) tube pan. Use a knife and make few rounds around to batter to break the air bubble that formed or bang the pan few times on the table.  Bake at preheated oven at 170’C for 30-40 mins or until cooked
5. Remove from oven, invert cake onto table until completely cooled.

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