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Slice of chiffon cake

Orange Chiffon Cake


  • Author: Cherie
  • Prep Time: 30 Mins
  • Cook Time: 25 Mins
  • Total Time: 55 minutes
  • Yield: One 17-cm Chiffon Cake 1x

Description

This is a refreshing, fruity orange chiffon cake. Soft and fluffy in texture, you will fall in love with this light but moist cake!


Ingredients

Units Scale
  • 3 egg yolks
  • 30g oil
  • 45g orange juice
  • 1 orange, zested
  • 52g top flour, sifted
  • 3 egg whites
  • 45g caster sugar

Instructions

  1. Preheat oven to 180C.
  2. In a mixing bowl, whisk together the egg yolks and oil till combined.
  3. Add in the orange juice and whisk well.
  4. Add in the top flour and orange zest. Whisk till there is no large lump of flour left. Take note to not over-mix.
  5. In the mixing bowl of your stand mixer, whisk the egg whites on high speed till frothy.
  6. Add caster sugar in 3 batches and continue to whisk egg whites to firm peak (peak holds a short and tight hook).
  7. Take 1/3 of meringue and add into egg yolk batter. Using your whisk, incorporate the meringue in a cutting motion, while rotating the mixing bowl.
  8. Add in another 1/3 of meringue. Now using your silicon spatula, fold in the meringue gently but swiftly.
  9. Pour egg yolk batter back into remaining meringue and fold*.
  10. Pour cake batter into 17-cm chiffon tube pan from a height. Using a skewer or chopstick, draw circles in the batter gently. Tap chiffon pan a few times on counter top.
  11. Bake in preheated oven at 180C for 25 – 27 mins, on the 2nd lowest rack, or until skewer inserted in the centre of cake comes out clean.
  12. Once out of oven, tap chiffon pan on counter top and invert immediately. Place chiffon tube over a wine bottle, or on an inverted mug. Unmold only when cake has cooled completely (usually about 1-2hours time).

Notes

  • If you are beginner to chiffon, you might not want to fold the batter in the mixing bowl of your stand mixer, as it is more difficult to do that in a narrow bowl. You can scoop out remaining 1/3 of the meringue into another (wider) mixing bowl to mix with the egg yolk batter.
  • Chiffon cakes depend a lot on your oven’s temperature and “temperament”. You will need to understand your oven to have successful chiffon cakes. I will also recommend an oven thermometer for a more accurate temperature while baking.
  • Category: Cake
  • Method: Bake

Keywords: Orange Chiffon Cake