Tuesday, December 12, 2006

Orange Juice Chiffon Cake

Made this cake over the weekend, didn't keep a good watch on the machine while it was beating the egg white so it was abit overbeat, manage to mix it the egg white to the egg yolk batter, but still can see trace of white in the cake...


A. 5 egg yolks
50g sugar

B. 60g corn oil
15ml rum

C. 80ml orange juice
Orange peel of 1 orange

D. 90g cake flour/low protein flour
3g baking powder

E. 7 egg white
60g sugar
1/8 tsp cream of tartar


1)Preheat oven at 175°C.

2) Mix A in mixer till it turns pale yellow colour.

3)Mix B in a bowl and warm it till over double boil, pour it into 1. and mix till well combined.

4)Add in C to 2. and mix till well combined.

5)Seive D for 2 to 3 times.

6)In a separate bowl, add in egg white and beat till foamy then add in cream of tartar and beat egg white start to turn white and and sugar in 3 interval and beat further till stiff peak form.

7)Add egg white in 3 intervals and item D in 2 interval into egg yolk mixture, it should be: add egg white mix till well combined → add flour and mix till well combined → egg white mix till well combined → add flour mix till well combined → add egg white mix till well combined.

8)Pour batter into chiffon pan, spread the batter evenly, give the pan a light knock on the table. Bake for about 45 min or till done.

9)Remove cake pan from oven, invert the cake pan to let the cake cool completely. Remove cake from pan and serve as desire.

-I think 6 egg whites are workable for this recipe.


Anonymous said...

Hi Jennifer

Baked this cake over the weekend, definitely a keeper, cake turned out soft & fuffy. Your marble chiffon cake is just as good. Thanks for sharing.


Jennifer said...