Wednesday, January 8, 2014

Fluffy Orange Chiffon

Hi lovelies I'm back with another recipe.
This time, we gonna have Fluffy Orange Chiffon cake! Chiffon are my favorite among other cakes cause it's so soft and light. I can even finish a whole chiffon cake by myself. 
Let's start :) 

  • 3 eggs + 10g of egg white (room temperature)
  • 110g cake flour 
  • 125g caster sugar
  • 1 tbsp orange zest
  • 60ml corn oil or any type of vege oil
  • 90ml orange juice

Oven : 170*C

  1. Mix flour, 100g sugar and orange zest. 
  2. Make a hole in center of the dry mixture and add in egg yolks, oil and orange juice. Beat the mixture till smooth, do not over beat the mixture cause there's egg yolks inside.
  3. Beat the egg whites in another bowl until soft peak then gradually add in the remaining 25g of sugar and beat till stuff peak. 

This is how your egg whites should turn up. If you are not sure, turn the bowl upside down and if it doesn't drop means you got it right already! 

  4. Gently fold the egg whites into the batter using a spatula. Start folding 1/2 of the egg whites 1st. Do not                 fold too many times, this will cause the batter to deflate. Just fold till the mixture is mix well.
  5. Pour the batter in a 8 inch hole pan or cupcake cups and bake about 40-50 mins or test with a cake                  tester.
  6. If you are baking in a hole pan, cool down your cake upside down with a wine bottle in the middle                       before removing from pan. 

*TIPS : Before beating the egg whites, make sure there's no egg yolk in it even a single drip. 
          It's important to beat your egg whites till stiff peak to have a fluffy chiffon cake.*

That's it for today! :) 
Happy baking peoples! 

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