This week I made an orange chiffon cake because I was craving for a taste of orange.
I wanted something that really reflects the aroma of oranges so out came my bottle of orange extract.
Into a mixing bowl, I added eggs and sugar. I beat the eggs and sugar with the paddle attachment until they turned pale.
Then I added canola oil (or any vegetable oil), orange juice and the orange extract. And continued beating.
The mixture should thicken.
Last to go in were the sifted cake flour and baking powder.
Once the flour had been incorporated into the mixture, it was set aside.
In another mixing bowl, I added the egg whites. Using the whisk attachment, I whisked the egg whites until they turned foamy. Then I added the cream of tartar.
I continued beating until soft peaks formed. This was when the sugar was gradually added.
The whites were beaten until stiff peaks formed.
And gently, I folded the whites into the egg yolk mixture.
The batter was poured into an ungreased chiffon pan, and baked.
Once baked, the pan was turned upside down, and placed on a cooling rack to cool completely.
Light, soft and fluffy.
Orange Chiffon Cake (Serves 8-10)
*Makes a 23cm cake
6 large egg yolks
30g caster sugar
1/2 tsp salt
80g canola or any vegetable oil
120ml orange juice
150g cake flour
3/4 tsp baking powder
6 egg whites
120g caster sugar
1/2 tsp cream of tartar
1. Preheat oven to 170C.
2. Sift flour and baking powder.
3. Using the paddle of a mixer, mix egg yolks, salt, and sugar until mixture is light and creamy.
4. Add oil, and continue to whisk for about 2 minutes. Add orange juice and extract. Whisk for an additional one minute.
5. Add flour and baking powder in 2 batches. Mix until all the flour has been incorporated. Set this mixture aside.
6. Using the whisk of a mixer, whisk the egg whites until they are foamy. Add the cream of tartar and continue whisking until soft peaks form.
7. Add sugar gradually. Whisk until stiff peaks form.
8. Add 1/3 of the egg white mixture to the egg yolk mixture. Mix.
9. Add 1/2 of the remaining egg white mixture into egg yolk mixture. Gently fold the egg white mixture into the egg yolk mixture. Repeat with remaining egg white mixture.
10. Transfer to a chiffon pan. Tap gently to remove the larger pockets of air.
11. Bake for 55-60 minutes.
12. Once baked (a skewer inserted emerges cleanly), invert pan and cool cake completely.
13. When completely cool, remove cake from pan and serve.
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