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Tuesday, 16 February 2016

Orange Chiffon Cake 香橙威风蛋糕


A great flavour orange chiffon cake baked using packet unsweetened orange juice and homemade candied orange peels in a regular cake pan. Happy to see the cake raised without crack line and cooled down without obvious shrinkage. As the cake did not develop any major crack line, it was able to retain moisture within the cake. Yummy soft cake :)


Yield: 6" round cake

Ingredients 
All ingredients in room temperature
Using 55g Omega 3&6 eggs

3 egg whites
40g fine sugar

3 egg yolks
15g fine sugar
20g coconut/vegetable oil
50g unsweetened orange juice
1/4 tsp vanilla extract
5g candied orange peels*, optional

55g top/cake flour

* click the recipe link to view on the making of candied orange peels :


Directions
1. Line the base of an 6" round cake mould with parchment paper. Need not grease the side.

2. Sieve cake flour for 2 times. Set aside.

3. Combine coconut/vegetable oil, orange juice, candied orange peels, vanilla extract in a small container. Set aside.




4. In a separate mixing bowl, beat egg yolk with 15g of fine sugar till pale and creamy
I prefer to use a hand whisk to using an electric hand mixer, as the latter seemed to splatter more.



5. Mix in the mixture from (2).



6. Sieve and combine the flour in a few batches, to (5). Cover and set aside.



7. In a separate, clean and grease-free mixing bowl, beat egg white to frothy, then starts to add 40g of sugar gradually. Beat at high speed till almost stiff peak state.
Reduce the mixer speed to low in the final 1 minute. Set aside.



8. Add about 1/3 of the meringue to (6) and mix well.

9. Pour (8) back to combine with the remaining meringue. Fold to combine into a smooth batter.



10. Pour the batter to an ungreased 6" round cake pan. Tap the pan against the work top to remove any trapped air bubbles.




11. Bake in a preheated oven at 140 degree Celsius for about 25 to 30 minutes, at lowest rack.

When the bake rises to almost reaching the rim of the cake mould, increase the temperature to 170 degree Celsius for about 20 to 25 minutes.

10 minutes after baking in 170 degree Celsius 

20 minutes after baking in 170 degree Celsius. The cake will shrink slightly in height when it is about done.


12. Remove from oven and drop the cake with the pan, 3 times over a cloth. And invert the mould immediately over a wire rack to cool down for about 25 minutes to prevent condensation from wetting the base.



<<<<<>>>>>
I baked another cake on the next day without inverting the mould. The cake did not shrink *\(^o^)/*
<<<<<<>>>>>>

13. After inverting out the cake, let the cake dry in a warm oven for about 15 minutes. 
This step is optional.



14. Allow the cake to cool down completely before cutting :)





Recipe adapted from 
and
with appreciation

15 comments:

  1. My favourite kind of cake. Looks so beautiful and I bet the fragrance is to die for. Thanks for sharing Ngai Leng. Do you think it will work in a bigger pan if I double the recipe?

    ReplyDelete
    Replies
    1. Hi Veronica, thank you for dropping by :) Yes, the aroma is surprisingly good despite the simple ingredients used.
      I think this should work for an 8" pan, but maybe with an extended baking time. I just stood by the oven to wait for the cake to rise to the rim to turn up the temperature:)

      Delete
  2. As per method no,13 what temp ?
    13. After inverting out the cake, let the cake dry in a warm oven for about 15 minutes.
    This step is optional.

    ReplyDelete
    Replies
    1. Hi, I close the oven door to conserve the heat, while the cake was cooling down. After I have removed the cake out of the mould, I just put the cake back to the oven which was still warm :)

      Delete
  3. Hi NgaiLeng, My cake cracked even when I baked at 140dc near the end of the 1st 25mins, really hopeless. Any idea how could this still happen when the temp was definitely not too hot? Thanks.

    ReplyDelete
    Replies
    1. Hi Gillian,
      The problem mentioned in your message maybe due to the cake rose too fast and too high during baking. If you baked the cake at middle rack of the oven, then this maybe the reason of your problem. Chiffon cake has to be baked at the lowest rack of the oven. Sorry for not mentioning this in my recipe :)

      Delete
  4. Hi, did you baked with or without fan mode?

    ReplyDelete
    Replies
    1. Hi Estella, I baked without the fan mode. :)

      Delete
  5. Hi do u bake using the top n bottom heat sorry m new in baking

    ReplyDelete
    Replies
    1. Hi, yes, I baked with both the top and bottom heating coils turning on :)

      Delete
    2. Happy to share with you 💕😊

      Delete
  6. baked this today and all gone when it was cooled �� i used 10g of cranberry in place of 5g orange peel. Thanks for sharing this easy delicious soft cake.

    ReplyDelete
    Replies
    1. Hi, thank you for sending me your nice feedback 💕 Orange cake with cranberries- that sounds delicious 😋

      Delete

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