Brown Nuggets

Orange Chiffon Cake

My Orange Chiffon Cake is slowly rising in the oven as I type and it's looking swell! The flour/egg yolk and sugar mixture is not super well blended into the stiff egg white mixture but it's probably not that big a deal. Glad I gave it another shot. The last time I tried baking a Pandan Chiffon Cake (over 6 months ago), it turned out to be a disaster. Not only did the cake fail to rise (it was less than an inch tall), it was hard, stiff and tasted odd. The only person who dared to eat it was my brother.

Anyway, the only reason I decided to have another go was because I watched a live chiffon cake baking demo at Tangs a couple of days ago, picked up some tips and realized what I did wrong the last time. I didn't beat the egg whites enough and it didn't even pass the foamy stage - it's supposed to become white and stiff (I used a electric beater this time). I was whisking multi-directions. I mixed everything up too vigorously. And I didn't let the cake cool upside down.

I gotta go turn up the heat...

Mmmmm... it smells wonderful! Now I just have to wait for it to turn brown.

Recipe for Basic Chiffon Cake
*I found this on the net - Thanks annieloh (whoever you are)

Originally posted by annieloh

Basic Chiffon Cake
Ingredients A: 5 egg yolks, 150g self-raising flour, 75g castor sugar, 5tbsp cornoil, 5tbsp water.
Ingredients B: 5 egg whites, 1/2 tsp cream of tartar, 75g castor sugar
Method: 1. Put ingrdts A into a mixing bowl; 2. Use a whisk & stir in 1 direction until smooth & well combined; 3. Put egg whites & cream of tartar into a mixing bowl, use high speed to whisk until frothy; 4. Add in sugar slowly; 5. Continue to whisk until stiff but not dry (egg whites can form into small peak); 6. Pour into mixture A; 7. Use a whisk & stir in 1 direction until smooth & well combined; 8. Pour into a 22cm chiffon cake tin(the 1 w a hole in the centre)do not grease or line; 9. Bake in pre-heated oven at 150C for abt 30 minutes until lightly brown. Change to 180C & continue to bake until 100% cooked & golden brown;10. Remove fr oven, invert & leave to cool completely b4 removing cake fr tin.
(a) 5tbsp orange juice & 1 tsp grated orange rind for Orange Chiffon Cake. (b) 5tbsp thick pandan juice & 5tbsp coconut milk (to replace corn oil) for Pandan Chiffon Cake (c) 2tbsp instant coffee to b dissolved w 5tbsp boiling water (leave to cool) for Mocha Chiffon Cake.

posted by Pocahontas @ 2:15 PM