Here's wishing everyone good health and happiness in the new year.
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Sorry for missing 2 weeks of posts as I was busy baking CNY cookies. A very big thank you to friends for their overwhelming support.
Today, I am sharing the Orange Chiffon Cake recipe which is light, fluffy and citrus in flavour.
Orange Chiffon Cake (23cm Chiffon pan)
6 eggs (separated)
100ml vegetable oil
160g caster/fine sugar
200g cake flour
150ml freshly squeezed orange juice
zest of 2 oranges
2 tsp baking powder
1) Pre-heat oven at 170 deg C
2) Hand whisk the egg yolks together with 80g sugar till thick
3) Add the vegetable oil and mix well.
4) Add the orange juice and orange zest and mix well.
5) Sieve the cake flour together with baking powder and fold into the egg yolk mixture.
6) In a separate bowl, beat the egg whites with a mixer till frothy and add in 80g sugar slowly and continue beating till just before stiff peaks form.
7) Fold in the egg white mixture into the egg yolk mixture in 3 batches.
8) Pour the batter into a chiffon cake pan (no need to grease or line)
9) Tap the cake pan on the table a few times to remove the bubbles.
10) Bake in the oven for 50-55 mins till it's cooked.
11) Invert the cake pan immediately and leave the cake to cool in the upside down position.
12) Remove the cake carefully once the cake is cool.
Serve the cake with some tea and I guarantee you won't be able to stop at one slice!
6 eggs (separated)
100ml vegetable oil
160g caster/fine sugar
200g cake flour
150ml freshly squeezed orange juice
zest of 2 oranges
2 tsp baking powder
1) Pre-heat oven at 170 deg C
2) Hand whisk the egg yolks together with 80g sugar till thick
3) Add the vegetable oil and mix well.
4) Add the orange juice and orange zest and mix well.
5) Sieve the cake flour together with baking powder and fold into the egg yolk mixture.
6) In a separate bowl, beat the egg whites with a mixer till frothy and add in 80g sugar slowly and continue beating till just before stiff peaks form.
7) Fold in the egg white mixture into the egg yolk mixture in 3 batches.
8) Pour the batter into a chiffon cake pan (no need to grease or line)
9) Tap the cake pan on the table a few times to remove the bubbles.
10) Bake in the oven for 50-55 mins till it's cooked.
11) Invert the cake pan immediately and leave the cake to cool in the upside down position.
12) Remove the cake carefully once the cake is cool.
Serve the cake with some tea and I guarantee you won't be able to stop at one slice!
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