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Orange Chiffon Cake~New


Orange Chiffon Cake~New

Ingredients




4 Large Egg Yolks


15 g Sugar

50 g/ml Canola or Corn Oil

50 g/ml Freshly Squeezed Orange Juice
1 tsp Vanilla Extract

70 g Pastry Flour, sifted

Zest of 2 Oranges

Meringue

80g Sugar
8 g Corn Flour/Starch


4 Large Egg Whites


Equipment: 7 inches Chiffon/Angel Tube Pan
Baking Sheet



Method



Position the rack on lower third of the oven and preheat the oven to 325˚F/160˚C.





Place the egg yolks and sugar in a large bowl, and beat well. Add oil, orange juice, and vanilla extract and stir to incorporate with a whisk. Add flour and orange zest; mix well, until the batter becomes sticky.





Make the meringue: Combine sugar and corn flour. Beat the egg whites until foamy. Add half the sugar and continue beating for a few minutes, then add remaining sugar and beat until egg whites are glossy and stiff peaks form.



Add one-third of meringue into the egg yolk mixture and fold in lightly, then add remaining meringue and fold to incorporate completely.


Pour batter into an ungreased angel cake tube pan. Bake for 50 to 55 minutes. When cake is done, remove from the oven and turn it over, leaving it to cool for about an hour. Once the cake is cool completely, carefully run a knife or spatula around the sides of the cake to loosen it before inverting onto a wire rack.


Comments

  1. what is pastry flour...is it ordinary flour or a special flour? Can i get it in KL?

    ReplyDelete
  2. @Anonymous:You can mix your own pastry flour. 1 1/3 cup (185 grams) all purpose flour plus 2/3 cup (85 grams) cake flour = 2 Cups Pastry Flour.
    Read more: http://joyofbaking.com/IngredientSubstitution.html#ixzz1KhxDh8Tm

    ReplyDelete
  3. Love the shape and texture of the gorgeous cake!

    ReplyDelete
  4. What a gorgeous looking cake. Truly simple sophistication

    ReplyDelete
  5. So soft and tall!! love love all types of chiffon cake :)

    ReplyDelete
  6. Hi ^^
    Please feel free to join our virtual Easter Party.

    Btw, I love your cake. ;)

    ReplyDelete
  7. The cake looks wonderful. I love chiffon cake.

    ReplyDelete
  8. Lovely!
    May I know what size chiffon pan this recipe fits for?
    I only have a 16cm one

    ReplyDelete
  9. @Anonymous: It's 7 inches (about 18 cm). You can pour the extra batter into a muffin or cupcake pan.

    ReplyDelete
  10. Hey :) Thanks for this recipe.
    When incorporating sugar into the egg whites, you mean incorporate the combined sugar + starch or just sugar alone??

    Thanks heaps

    ReplyDelete
  11. @Anonymous: sugar + starch...thanks.

    ReplyDelete
  12. I think there's a correction:

    70g pastry flour is quite little

    and also do I need to add in baking powder?

    btw love your blog ♥ thanks

    ReplyDelete
  13. @Anonymous: The measurement for this recipe is correct. I have tested it many times without the baking powder too. Happy baking and thanks for the support.

    ReplyDelete
  14. hi angie, do you mind telling me how long should i mix the sugar and eggs for? and what do you mean by mixing the batter until "sticky?" I heard that for chiffon cakes the flour should only be mixed until combined so that the cake don't get hard, so i'm a little confused. thank you for your time!

    ReplyDelete
    Replies
    1. I can't remember how long i mixed the batter.The cake will harden if you mix too much of the meringue and batter.

      Delete

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