Had some leftover orange juice from another baking project so fast-hand-fast-leg decided to go bake an orange chiffon cake heh xp It's a simple bake with a light orange fragrance from freshly squeezed orange juice and zest. I made mine mildly sweet so do increase the sugar proportions if you would like a sweeter cake :) This was made using agar agar ingredients but dad loved it so I thought to post the recipe anyway!
Ingredients: (for 23cm tube pan)
6 yolks
90g orange juice
zest from one orange
80g oil
110g cake flour
a pinch of salt
7 egg whites
90g castor sugar
1/4 tsp tartar
Method:
Preheat oven to 170 degrees celsius.
Whisk together 6 egg yolks, 90g orange juice, orange zest and 80g oil. Then sift in 110g cake flour and add a pinch of salt. Then mix until fully incorporate. (I used a hand whisk for this as it is rather easy to mix by hand, and also so that I don't have to wash my electric mixer twice!)
Measure out 90g castor sugar and 1/4 tsp cream of tartar in a bowl. Then beat egg whites for about 30 seconds until bubbly then add about 1/3 of the sugar/tartar mixture, continue beating for another 30 seconds till fine bubbles are seen, then add another 1/3 of the mixture, and after another 30s, add in the final 1/3 of the mixture and beat until firm peaks are seen. (That means that the egg whites should now look rather glossy and hold its shape well.)
To incorporate the egg white mixture into the egg yolk mixture. Add a small amount of egg white mixture to the egg yolk mixture and gently mix using a hand whisk to lighten the mixture. You want to be doing this in a round upward lifting sort of motion, which will prevent you from deflating the egg white mixture too much. Continue this process until you have about 1/2 of the egg white mixture incorporated.
Then switch over to a rubber spatula, and continue folding in the remaining egg white mixture in two incorporations. Remember to scrape the base of the bowl containing your batter as very often, you will find dense cake batter there! Mix until no streaks are seen then stop mixing so you won't deflate the egg white mixture and this way, you also prevent large air bubbles in your chiffon cake.
Pour your batter into the chiffon pan from just one spot, and this ensures you don't trap any big air bubbles unnecessarily.
Using a chopstick, run through the batter in a circular motion to get rid of any large air bubbles that you see.
Then with the chiffon tin placed on the table or a flat surface, gently rotate the chiffon tin from side to side so that the batter smoothens itself out.
Drop the chiffon pan on the table top twice from a height of about 5-10cm and this will help you get rid of any remaining air bubbles near the surface of your chiffon.
Place the chiffon into the oven and bake at the lowest rack for about 55 minutes at 170 degrees celsius. They normally are fully cooked by 53 minutes, but I always tend to give them a bit of extra time just in case.
When the chiffon cake is out of the oven, give it one tap on the table top then invert immediately using the middle tube bit to stand on a bottle for it to completely cool. It needs to be floating quite a bit over the table top, so about 8 inches is a good gauge.
When it's completely cooled, the chiffon can be unmoulded from the tin and will be ready to serve immediately. (For now, I still use a spatula for this, but you can try unmoulding it by hand too and this is probably the best way to get a clean finish on your chiffon.)
Do drop me a note if you tried this recipe, I would love to get your feedback on it!
Happy baking <3
Carina xx
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