Orange Chiffon Cake
Adapted from: http://www.bakeforhappykids.com/2017/07/perfect-cottony-soft-orange-chiffon-cake.html
IMPORTANT: Please use the exact weight and make sure that all ingredients are at room temperature.
Makes one tall and perfect 8-inch (20 cm) chiffon cake
For the egg yolks mixture:
90g egg yolks (about 6)
45g neutral tasting vegetable oil
90g orange juice
2 tbsp orange zest, finely grated
80g all purpose flour
40g corn flour
1/4 tsp salt
For the egg white mixture:
210g egg whites (about 6)
100g caster sugar
Preheat oven to 160°C/320ºF.
For the egg yolk mixture:
Using a hand whisk, combine egg yolks and oil in a large mixing bowl until combined and slightly pale. Whisk in orange juice and orange zest. Sift in both flours and salt and whisk gently until the batter is smooth and combined.
For the egg white mixture:
Using an electric mixer with a whisk attachment, beat egg whites in the lowest speed for at least 10 mins to stabilise the mixture. Increase beating speed to the next higher speed. While beating, add sugar gradually. Increase beating speed to another higher speed and continue to beat until stiff peaks form. The meringue should be very smooth with tiny bubbles. Do not over-beat the mixture.
Using a hand whisk or a spatula, gently fold in the egg whites to the egg yolks mixture in 3-4 batches. It is ok to mix the 1st batch of egg white more vigorously into the egg yolk mixture but the subsequent portions must be folded in very gently. Make sure that most of the white is not visible after folding.
Pour batter into an un-greased 20 cm chiffon tube pan. Give the pan a gentle tap. Bake at 160°C for 55 mins or until it is thoroughly baked.
For the egg yolks mixture:
90g egg yolks (about 6)
45g neutral tasting vegetable oil
90g orange juice
2 tbsp orange zest, finely grated
80g all purpose flour
40g corn flour
1/4 tsp salt
For the egg white mixture:
210g egg whites (about 6)
100g caster sugar
Preheat oven to 160°C/320ºF.
For the egg yolk mixture:
Using a hand whisk, combine egg yolks and oil in a large mixing bowl until combined and slightly pale. Whisk in orange juice and orange zest. Sift in both flours and salt and whisk gently until the batter is smooth and combined.
For the egg white mixture:
Using an electric mixer with a whisk attachment, beat egg whites in the lowest speed for at least 10 mins to stabilise the mixture. Increase beating speed to the next higher speed. While beating, add sugar gradually. Increase beating speed to another higher speed and continue to beat until stiff peaks form. The meringue should be very smooth with tiny bubbles. Do not over-beat the mixture.
Using a hand whisk or a spatula, gently fold in the egg whites to the egg yolks mixture in 3-4 batches. It is ok to mix the 1st batch of egg white more vigorously into the egg yolk mixture but the subsequent portions must be folded in very gently. Make sure that most of the white is not visible after folding.
Pour batter into an un-greased 20 cm chiffon tube pan. Give the pan a gentle tap. Bake at 160°C for 55 mins or until it is thoroughly baked.
IMPORTANT: This cake has to be baked for at least 50 mins in total. If the top of the cake is turning golden brown too quickly, cover it very loosely with a piece of foil at the last 15-20 mins of bake.
After baking, drop the cake from a 20-30 cm height immediately onto your tabletop to minimise shrinkage. Then, invert the cake immediately to cool on a wire rack. Allow the cake to cool completely in the pan before removing it from the pan. Important: Do not unmould the cake by pressing it! To unmould, please use a blunt thin plastic spatula or knife to run along the cake's edges and gently push the cake out from the pan.The cake is fragile and so it is easier to slice with a serrated knife. Enjoy!
After baking, drop the cake from a 20-30 cm height immediately onto your tabletop to minimise shrinkage. Then, invert the cake immediately to cool on a wire rack. Allow the cake to cool completely in the pan before removing it from the pan. Important: Do not unmould the cake by pressing it! To unmould, please use a blunt thin plastic spatula or knife to run along the cake's edges and gently push the cake out from the pan.The cake is fragile and so it is easier to slice with a serrated knife. Enjoy!
Note: to change the flavour of the chiffon, simply substitute 90g of any liquid (milk, juice etc) and 1/4-1/2 tsp of flavouring
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