Sunrise Chiffon Cake (Carrot & Orange)

Orange juice is insufficient to give the cake a more intense yellow hue, but with some added carrot juice, it really brightened up the cake. As the cake's colour resembled the brightening up sky during the sunrise, so I just named it Sunrise Chiffon Cake. The name, Orange Carrot Chiffon Cake, seems a bit long and ordinary for the cake 😉

Yield: 1 round cake

Pan size: 6x3" round pan

Baking temperature: Preheated oven to 170℃ switching on only the upper heating element, bake at lower rack at 170℃ for 40 minutes. Reduce temperature to 150℃ switching on both upper and lower heating coils, and bake for 20 minutes.

Ingredients

All ingredients in room temperature

Using 55~57g eggs

40g rice bran oil/mild flavour vegetable oil

60g top/cake flour

20g orange juice

12g carrot juice

10g golden syrup

5g orange peel, chopped finely

3 egg yolks

3 egg whites

pinch of salt

45g raw sugar

Directions

1. Line a 6x3" round cake pan with parchment paper at the base. Set aside.

2. Mix orange juice, carrot juice, golden syrup, and chopped orange peel in a small cup. Set aside.

3. Loosen the top flour with a small whisk.

Heat 40g of rice bran oil in a heat resistant bowl till you see convection waves appear at the base of the oil. 

Remove the bowl of warm oil from the heat source, and fold in the loosened top flour,

into a smooth paste.

Mix in the juice mixture from Step 2 to the paste.

Mix in the yolks, one at a time, to the paste into a smooth batter.

4. In a dry and oil-free big mixing bowl, beat egg whites till foamy before adding salt, and gradually adding the raw sugar.

Beat the mixture at high speed and gradually slow down, till the meringue reaches firm peak stage. To test, invert the mixing bowl, the finished meringue should stick to the bowl well.

5. Take about 1/4 of the meringue to mix with the orange batter at Step 3, into a smooth batter.

Pour back the orange batter to mix with the remaining meringue, into a smooth batter.

6. Pour the batter to the prepared cake pan from Step 1.

Bang the cake pan to get rid of any trapped air bubbles in the batter.

7. Place the cake pan in a 20 cm square pan lined with a iron grid at the base, and added with a 1-cm deep of hot water.

Preheated oven to 170℃ switching on only the upper heating element, bake at lower rack at 170℃ for 40 minutes. Reduce temperature to 150℃ switching on both upper and lower heating coils, and bake for 20 minutes.

8. Remove the cake pan from the water bath, and drop the cake with the pan onto a kitchen towel thrice. This is to prevent the cake from excessive shrinking during cooling down.

Let the cake cool down for about 25 minutes, or till the cake shrink away from the wall.

Loosen the cake slightly,

and invert out onto a cooling rack.

You can dry the exterior of the cake using the remnant heat of the oven for about 15 minutes. This step is optional.

9. Let the cake cool down before slicing. Enjoy the sunny cake🌞😋