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.
|8” Pan||10” Pan|
Cream of tartar
Fresh orange juice
1 – 1.5 Tbsp
Directions (for an 8” tube pan):
- Preheat oven to 340 °F.
- Separate egg whites and egg yolks.
- Mix egg yolks and 30 g sugar until well combined.
- Squeeze fresh orange juice from oranges (about 2 oranges) (picture 1).
- Add orange juice, olive oil, vanilla extract, orange zest, salt into the egg yolk mixture and mix well (pictures 2 and 3).
- Sift in 80 g flour and baking powder into the egg yolk mixture, mix well to make sure there are no lumps (picture 4).
- 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.
- 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).
- 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).
- 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.
- Marble Chiffon Cake (ginskitchen.wordpress.com)