Happy Lunar New Year! Orange Chiffon Cake

Happy Lunar New Year and Happy Birthday to all! Hope everyone had a good reunion with your family and friends over the CNY holidays. Today is the 7th day of the Lunar New Year known as 人日 and we celebrate everyone's birthday! Have you tossed the raw fish salad today to celebrate?

Here's wishing everyone good health and happiness in the new year.

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!

Yuzu Chiffon Cake

Rain rain rain...... This is the 2nd week that we are experiencing rain in the afternoons. Very cooling weather though the wet weather is a damper for any outdoor activities... the poor school children who are cooped up at home during the school holidays.

While posting the last post, I noticed that I haven't posted any cakes or cookies recipe for some time. I have been baking quite regularly these past weeks but somehow haven't posted them. This has been a rather productive baking week for me. I was perfecting the cookie recipe for my Christmas Goodies baking class and have also managed to create a new flavour for Christmas Log Cake. I should probably name it the Baker's Favourite as the log cake was created especially for me :) I have been trying to control myself not to finish the whole cake. I have also been busy organising my very own first baking class and also a 1st birthday party for Chocs & Cheeze. How time flies!

As mentioned in previous posts, I love citrus and Yuzu is one of my favourites. I have Yuzu wine, Yuzu honey and Yuzu tea at home! My newly created log cake is Yuzu Log Cake! Been wanting to bake a Yuzu Chiffon Cake for the longest time and I glad I baked it a month ago when I had an overseas guest over at my home for dinner. It also gave me a chance to try out my new heart-shaped Chiffon pan from Tokyo. The cake is very soft and fluffy, my overseas guest gave it a thumbs-up and packed some for her colleagues and breakfast the next day!

I followed the recipe from here with some slight modifications.

Yuzu Chiffon Cake (21cm Chiffon pan)
4 large Eggs (separated)

1/4 tsp Salt

80g Caster Sugar

5 tbsp Vegetable oil

100g Yuzu tea 

 5 tbsp Hot Water

120g Cake flour

1 tsp Baking powder

1/2 tsp Cream of Tartar

1. Pre-heat the oven at 170 deg C

2. Mix the Yuzu tea with the hot water and cut the yuzu peels into small pieces.
3. Beat the egg yolks, 30g sugar and salt together till well mixed.
4. Add the Yuzu tea mixture into the beaten egg yolks and mix well.
5. Sieve the Cake flour together with the baking powder and add to the egg yolk mixture using a hand whisk.
6. Beat the egg whites and Cream of Tartar till formy and then add the 50g sugar and continue beating till peaks formed.
7. Fold 1/3 of egg white mixture at a time into the egg yolk mixture gently. Be careful not to deflat the egg whites.
8. Pour the batter into a Chiffon pan (no need to grease and line pan) and bake at 170 deg C for 45 minutes.
9. Once the cake is baked, take it out of the oven and invert it immediately to prevent sinking.
10. Remove the cake from mould once it's cooled.

I love this cake so much that I baked it again the next day :) The baking of the cake is not difficult but sometimes the un-moulding is a little tricky. Have a try.