Tuesday, April 03, 2012

Idiot Proof Orange Chiffon Cake

this one is a really idiot proof recipe....
well if this monkey who can't bake can do it...all of u can....hehehehhee
so here's the recipe

zest some orange skin...say about 2 table spoon
well if u lurve oranges then u can zest more
it's really entirely up to you
well with the naked oranges after all the zesting...
u can now get its juice
collect about 3/4 cup
measure some flour...just normal flour or cake flour will do
I used normal flour...
for this recipe we'll need about 2 1/4 cups
my favourite activity :D separating the yolks
we'll need about 7 egg yolks
and 9 egg whites
just make sure the bowl for your egg whites are really spanking clean

start whisking your egg white in the egg whisker with a pinch of salt
just leave it running on medium speed
next add 1 TBSP of baking powder into the flour
and 1/2 cup of sugar to the flour mixture

whisk the egg yolk with the orange juice
add in 1/2 cup of vegetable oil
not forgetting 2 tsp of vanilla essence
*whisk whisk whisk*
dunk all the gooey stuffs into the flour

and mix till it turned into baby's food
as the egg whites were whisking there....slowly add in 1/2 cup of sugar
continue whisking till it turn.....
like this.....
they call it, whisk till it holds stiff peak
I call it...whisk till it looks like shaving foam :P
slowly fold in the whisked whites into the baby food batter
one third at a time
u don't want to mix it vigorously bcoz the air inside the whites will b gone
so just for once...be gentle..
yeah it was difficult for me :P
then spoon the batter into an ungreased deep pan
would be best if u get the proper chiffon cake pan

and bake them for 1 hour at 160 degrees C
it depends on your oven really...
so I would suggest that you check on it after 50 minutes with a long stick
poke it and see if it's dead...I mean if the stick comes out clean
anyhow I was too lazy and left it there for 1 hour :P
right after it's out....u need to invert the whole pan unto a wire rack like this
to ensure that the cake will not collapse

in this case, JS helped me...coz Monkey can't deal with hot stuffs
yeah guess I don't have skin on my hands coz I can never hold hot stuffs without burning myself
after resting it for 20 minutes on its pan...using a serrated knife *well I used bread knife*
slowly cut its side and remove it outta the pan
and there u have it really yummy super soft can die Orange Chiffon Cake
well narcissist like meself I like to put it inside a glass stand and admire it
am so proud of meself but then again this an idiot proof recipe
so it will never fail

PS: In this recipe, I have reduced the sugar by 3/4 cups coz we dun like sweet cakes

lemme know after u've tried it


Dorin Ranee said...

Exciting Cherry!! What vege oil did you use? Will you be trying out Pandan flavor too? :)

Melissa said...

Wah...well done Cherry!! The orange chiffon cake memang look good..looking from the cross section..it look dense! niceeee

Chasing Food Dreams said...

yummy... nothing beats home bake! ;)

May Ng said...

Love the step by step instructions!

I have made lemon + poppy seeds chiffon cakes, but have not made orange chiffon cake.. now that will be one of my to-do list :)

LianneK said...

Now I know what I´ve forgotten to buy during my recent trip home, a sponge cake form! arggggg ...

CHER-RY said...

Dorin: just normal mazola oil :P
Melissa: Thank you...not only looked good but it tasted really good.
Food Dreams: yes I have to agree with you.
May Ng: Please share ur recipe with me :))))
Lianne: yeah I dun think can find in Germany. U'll need to get someone to courier it to you.

Tsu Lin + + said...

I find it easier to fold the mixture into the egg-whites instead of the other way round (less chances of deflating the egg whites). I love chiffon cakes, I tried making pandan, orange, chocolate and green tea ones! I prob need to start looking for proper green-tea powder suitable for baking. The one I used is for tea and can't taste the green tea.

Tsu Lin + + said...

(Oh and Yuzu chiffon cake too!)

CHER-RY said...

Wahhh TL u damn can!!!! Bravo *clap clap clap*....I can only make this...hahahahaha....

maybe u can use green tea powder - those for making ice creams?

when u coming to visit Msia??

May Ng said...

Cheryl : Very easy, just substitute grated lemon rind with orange rinds! If you like some crunch in your chiffon cake, then add 1 TBS of poppy seeds hehe

Your chiffon cake looks so soft and fluffy, btw. Mine came out a bit too coarse.

CHER-RY said...

May: Thank u so much for the inspirations :))) I'll try next round.

hmm did u beat the egg white till "berkilat"?