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Thursday, June 30, 2011

Chiffon Cake - Orange

Chiffon is really a simple cake to make, with open possibilities of flavours. 
The southeast asian version for one, with pandan (screwpine) flavour and coconut milk.
Complement with nuts, fruits, chocolate, the options seem endless.  

Guess one of the reason the chiffon being popular is, it has less fat content and people feel less guilty eating it.

Here is a classic orange variation......

5 eggs (L)
100gm AP flour
1/2 tsp baking powder
150gm sugar (or less)
4 tbsp oil (sunflower)
1tsp cream of tartar
Zest and juice from 1 orange

You need two 9inch tube pans (ungreased).
  • Preheat oven to 180°C. .
  • Sift flour in a bowl with baking powder. Add 50g sugar to flour(this will prevent lumps). Set aside.
  • Separate eggs.  
  • Add 100g sugar to eggyolks and whisk till pale.
  • Add orange juice with zest, and oil to eggyolks. Gently add flour and mix well.
  • In another bowl, whisk eggwhites until frothy.  Add cream of tartar. Continue whisking, slowly add remaining sugar. 
  • Beat eggwhites until stiff peaks form.
  • First, fold in (with a light hand) 1/3 eggwhites into eggyolks/flour batter until combined.
  • When batter is smooth, gently fold in the rest of egg white.
  • Scrap the batter into the tube pans and bake in preheated oven for 45 mins or until a skewer inserted in the centre of cake turns out clean.
  • Take cake out, invert it and let cool (approx 2-3 hrs) 
  • Serve with fruit sauce, or simply plain.

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