Orange Chiffon Cake
I have a glut of oranges at home this past weeks. In desperation to use them up quickly, I decided to make a chiffon cake, this time using my excess oranges to make this basic Orange Chiffon Cake.
Do you know that the first chiffon cake ever made was the Orange Chiffon Cake? It made its debut only as recently as 60 years ago. It was created by one Harry Baker, an American insurance salesman, who also catered for private Hollywood parties. His original chiffon cake was the Orange Chiffon Cake, made by combining the whipped egg whites of an angel food cake with the whisked egg yolks of a sponge cake, and then enriched the batter with oil. He kept the recipe secret before finally revealing it when he sold the recipe to General Mills in 1947.
To get the maximum flavour out of this cake, try to use fresh orange juice and do not omit the zest as that’s where all the fragrance of the orange is. If you have no choice but to use bottled juice, add 1 teaspoon of natural orange extract (essence) in place of the zest. If your oranges are waxed, scrub them lightly with a soft brush in warm water before grating for their zest. This version of my basic chiffon cake is the result of many chiffon making sessions over the last few years, and I think I have finally worked out the best chiffon texture I prefer by adjusting the basic ingredients every time I made a chiffon cake. Lastly, to make this cake, you will need about 3 oranges to get enough juice and zest.
Makes one 25cm chiffon cake.
[Ingredients]
A:
140g (1cup) plain flour
40g (4 tablespoons) custard powder or cornflour
1 teaspoon baking powder
B:
7 egg yolks
1 tablespoon finely grated orange zest, chopped
70g (1/3 cup) caster sugar
100ml canola or corn oil
150ml fresh orange juice
C:
7 egg whites
110g (1/2 cup) caster sugar
1/4 teaspoon salt
http://cafeoftheeast.blogspot.com/
[Preparation]
1. Preheat oven to 160°C. Sift ingredients (A) together 3 times, set aside.
2. Put egg yolks, sugar and orange zest of (B) in a large mixing bowl and whisk to dissolve sugar. Mix orange juice and oil, set aside.
3. Whisk egg whites and salt of (C) in another mixing bowl until soft peaks just formed. Add sugar gradually, spoonful by spoonful, whisking until glossy meringue but not quite stiff peaks stage.
4. Lightly whisk the flour mixture and juice/oil mixture alternatively into the egg yolk mixture
5. Fold 1/3 of the meringue into the orange batter lightly and gently. Repeat twice more with the rest of the meringue.
5. Pour batter into an ungreased 25cm angel food cake tube pan. Run a knife in the batter around a few times, then tap the pan lightly on the bench a couple of times to rid any large air bubbles in the batter.
6. Bake for 50 - 60 minutes, or until cooked. Remove from oven and turn the tube pan upside down immediately and elevate the overturned pan on 3 glasses to cool. When completely cold, run a knife around the edges of the pan to loosen the cake. Take out the tube part of the pan, run the knife around the bottom of the cake to loosen it and turn out onto a cake platter.
[Variation]
Orange Poppyseed Chiffon Cake
Add about 3 tablespoons poppy seeds and mix with the flour to make Orange Poppyseed Chiffon Cake.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
Do you know that the first chiffon cake ever made was the Orange Chiffon Cake? It made its debut only as recently as 60 years ago. It was created by one Harry Baker, an American insurance salesman, who also catered for private Hollywood parties. His original chiffon cake was the Orange Chiffon Cake, made by combining the whipped egg whites of an angel food cake with the whisked egg yolks of a sponge cake, and then enriched the batter with oil. He kept the recipe secret before finally revealing it when he sold the recipe to General Mills in 1947.
To get the maximum flavour out of this cake, try to use fresh orange juice and do not omit the zest as that’s where all the fragrance of the orange is. If you have no choice but to use bottled juice, add 1 teaspoon of natural orange extract (essence) in place of the zest. If your oranges are waxed, scrub them lightly with a soft brush in warm water before grating for their zest. This version of my basic chiffon cake is the result of many chiffon making sessions over the last few years, and I think I have finally worked out the best chiffon texture I prefer by adjusting the basic ingredients every time I made a chiffon cake. Lastly, to make this cake, you will need about 3 oranges to get enough juice and zest.
Makes one 25cm chiffon cake.
[Ingredients]
A:
140g (1cup) plain flour
40g (4 tablespoons) custard powder or cornflour
1 teaspoon baking powder
B:
7 egg yolks
1 tablespoon finely grated orange zest, chopped
70g (1/3 cup) caster sugar
100ml canola or corn oil
150ml fresh orange juice
C:
7 egg whites
110g (1/2 cup) caster sugar
1/4 teaspoon salt
http://cafeoftheeast.blogspot.com/
[Preparation]
1. Preheat oven to 160°C. Sift ingredients (A) together 3 times, set aside.
2. Put egg yolks, sugar and orange zest of (B) in a large mixing bowl and whisk to dissolve sugar. Mix orange juice and oil, set aside.
3. Whisk egg whites and salt of (C) in another mixing bowl until soft peaks just formed. Add sugar gradually, spoonful by spoonful, whisking until glossy meringue but not quite stiff peaks stage.
4. Lightly whisk the flour mixture and juice/oil mixture alternatively into the egg yolk mixture
5. Fold 1/3 of the meringue into the orange batter lightly and gently. Repeat twice more with the rest of the meringue.
5. Pour batter into an ungreased 25cm angel food cake tube pan. Run a knife in the batter around a few times, then tap the pan lightly on the bench a couple of times to rid any large air bubbles in the batter.
6. Bake for 50 - 60 minutes, or until cooked. Remove from oven and turn the tube pan upside down immediately and elevate the overturned pan on 3 glasses to cool. When completely cold, run a knife around the edges of the pan to loosen the cake. Take out the tube part of the pan, run the knife around the bottom of the cake to loosen it and turn out onto a cake platter.
[Variation]
Orange Poppyseed Chiffon Cake
Add about 3 tablespoons poppy seeds and mix with the flour to make Orange Poppyseed Chiffon Cake.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
Labels: Cakes and Cupcakes, Teatime Treats
posted by SeaDragon @ 11.7.05
16 Comments:
yummy, yummy, i love Chiffon the most...but normally i will only try pandan Chiffon, should try orange one day...
Doreen,
This time I did not add any poppy seeds in the cake, but if you can get hold of poppy seeds for baking, add 1 - 2 tablespoons and it will taste even better with the crunchy seeds :)
I tried your recipe twice. The first time was a disaster because I managed the egg white wrongly. I finally got everything right the second time.
Hi ceppie,
Thanks for the feedback... and very glad to hear that your second attempt is successful :)
Seadragon,
I realise your chiffon cake doesn't have cream of tartar as part of the ingredient, what is the difference?
Ceppie
Ceppie,
Cream of Tartar is usually added to stabilize the egg whites, especially if you beat egg whites by itself. Sometimes salt is used in the same way (as I have done here), as some people don't like to use cream of tartar, because they are allergic to it. But in this case where I beat the egg whites with part of the sugar, the meringue produced is usually very stable, so no worries about losing the air bubbles when folding in. However you don't actually need to use it if you are confident about your folding skill. HTH.
Hi Seadragon
Tried baking your orange chiffon today and it ended disaster. It appeared uncooked. Anyway, will try again. By the way, which part of australia are you in?
Sorry to hear about your failed cake. Don't know what you did wrong, but make sure you beat the egg whites correctly and folding in properly is critical as well. Hope it's a success next time. I'm in Melbourne.
Just completed baking your orange poppy chiffon cake. It turns out great!!!
I am so happy, had been learning to bake this cake for long time, none was successful. Thanks to your recipe, the cake is a success!!
Denise,
Very happy to hear of your success with this cake. Happy baking :)
Hi, thanks so much for sharing your orange chiffon recipe. My cake turned out very good and delicious, except some of the crust
got stucked at the bottom. Tks & rdgs May/Melb
May,
You're welcome, very happy to hear of another success for this recipe :) Have fun baking!
may i ask why my orange chiffon cake tastes 'sandy'? could it have been due to the custard powder? tks.
Can you explain more, I don't quite understand your definition of 'sandy'? Do you mean crumbly? Custard powder is just cornflour with flavour added, so it should not be the problem.
er, tasted not the usual soft,spongy chiffon cake, but a powdery aftertaste. maybe i try again without the custard powder.
Ah, I think this is not the chiffon cake you are used to. This recipe is more like the classic American-style chiffon, what you are used to is the Japanese-style which is more eggy and softer. So maybe you should find a recipe with less flour in it.
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