Orange Chiffon Cake

So happy had another successful attempt at making chiffon cakes.  After baking black sesame and marble cakes, I wanted to try an orange flavor.  The recipe was based on Christine Ho’s Black Sesame Chiffon Cake recipe.  I substituted/added a few ingredients and opted for fresh squeezed orange juice.   A tip — It is better to taste the oranges first as sweet oranges will make the cake taste better!  I had tried using OJ (100% pure) out of a carton but the orange flavor tasted artificial.

Ingredients:

8” Pan		10” Pan
6 105g 1 tsp 6 30g 80g 1/8 tsp 1 tsp 1 tsp 50g 80ml 1 Tbsp	Egg whites Caster sugar Cream of tartar Egg yolks Caster Sugar Cake flour Salt Baking powder Vanilla extract Olive oil Fresh orange juice Orange zest	7 120g 1 tsp 6 35g 100g 1/8 tsp 1 tsp 1 tsp 58g 95ml 1 – 1.5 Tbsp

Directions (for an 8” tube pan):

1. Preheat oven to 340 °F.
2. Separate egg whites and egg yolks.
3. Mix egg yolks and 30 g sugar until well combined.
4. Squeeze fresh orange juice from oranges (about 2 oranges) (picture 1).
5. Add orange juice, olive oil, vanilla extract, orange zest, salt into the egg yolk mixture and mix well (pictures 2 and 3).
6. Sift in 80 g flour and baking powder into the egg yolk mixture, mix well to make sure there are no lumps (picture 4).
7. Beat the egg whites with an electric mixer until stiff peaks form.  It is best to begin at a slow speed and gradually move up to high when beating.  Add cream of tartar to stablize the egg whites.   After mixing well, add 105 g of sugar in three batches, about one-third at a time, and beat well between additions.  Continue to beat until the egg whites are stiff and glossy.  Don’t over beat it, overbeaten whites look lumpy and watery.
8. Gently fold-in half of the egg white mixture into the egg yolk mixture and repeat the same with the remaining egg whites (picture 5).
9. Pour mixture into an 8″ tube pan and bake in the preheated oven for about 40-45 minutes.  After baking the first 15 minutes, if you find the cake surface gets browning, reduce heat to 320 °F.  The cake will rise to the top after baking (picture 6).
10. Remove the cake from the oven and invert the pan immediately.  Let cake cool completely.

• Remove the cake by running a thin-bladed knife around the pan, angling the knife towards the pan to try to get the full crust on the cake.

Related articles

• Marble Chiffon Cake (ginskitchen.wordpress.com)

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