Orange Chiffon Cake

I love chiffon cake as it is fluffy, soft and moist. This past few weeks I am addicted to chiffon cakes as I have been baking them so frequently. Today is the first time I used my newly bought heart-shaped chiffon tin to bake my family ALL time favourite cake :P 

Ingredients (8 inch)

5 egg yolks
20g caster sugar
45g oil
100g freshly squeeze orange juice
70g cake flour & 30g rice flour (or use 100g cake flour instead)
1/2 tsp baking powder
1/4 tsp salt
zest from 2 big sunkist oranges 

5 egg whites
1/2 tsp cream of tar tar
60g caster sugar

Method:

• Preheat oven to 180 degrees.
• Separate the egg yolks and whites.
• Sieve flour, baking powder and salt in a bowl.
• Whisk egg yolk and sugar till it become pale and creamy in color.
• Add oil and orange juice and zest into the yolk batter and whisk well.
• Add flour mixture in 2 portions and fold till no flour is visible.
• Use electric whisk and whisk egg white till bubbly and add sugar in 3 portions and whisk the egg white till almost stiff peak. (please refer to this post to see the steps in whisking egg white.)
• Transfer 1/3 of the meringue to the yolk batter and fold well to lighten the batter.
• Transfer another 1/3 of the meringue and fold well with the yolk batter.
• Finally transfer the balance 1/3 of the meringue and lightly fold well with the yolk batter till no meringue can be seen. 
• Bang the batter bowl twice to break any large bubbles.
• Pour into the chiffon tin from a height of 20cm to further break up the air bubbles.
• Lightly shake the tin to level the batter and use a chopstick to goes around the tin to break up the air bubbles.
• Put into the oven and bake 15min at 160 degrees and 35min at 150 degrees.
• Do a skewer test to see is the chiffon ready.
• If yes, overturn immediately to cool it.
• Enjoy !!

I dont know why but it just bring a smile to my face when I see my cake crack a little during baking for I know that my cake would be a success. Please do not fret when your chiffon cake crack during baking :D

Chiffon standing tall & Proud!!

I love moist, fluffy and soft chiffon cake.

Have a Good day!!

Wholemeal Banana Walnut Chiffon Cake

I am addicted to baking and I can bake almost everyday. Hehe.. No matter how tired I am, I will still sneak in some time to bake. I have a bunch of overripe banana lying in the kitchen waiting for me to devour it. Since mum love chiffon cake, I bake for her Wholemeal Banana Walnut Chiffon for her breakfast. I love this chiffon as it is moist and fluffy and by adding some wholemeal flour and walnuts makes this cake so delicious.

Ingredient (21cm chiffon tin)

Egg yolk - 5

Brown Sugar - 15g

Extra light olive oil - 45g

Banana (Mashed) - 175g

Wholemeal flour - 40g

Cake Flour - 80g

Milk - 1 Tbsp

Walnuts (Chopped) - 50g

Baking powder - 1 tsp (Optional)

Salt - 1/4 tsp

Rum - 2 tsp

Cinnamon - 1/2tsp

Egg white - 6

Caster sugar - 55g

Cream of tar tar - 0.5 tsp (Optional)

Method

• Preheat oven to 180 degrees
• Mashed Banana with 1 tbsp of milk.
• Separate the egg yolk and egg white.

• Sieve wholemeal flour, cake flour, salt, cinnamon and baking powder in a bowl and put aside.
• Roast the walnut in a non stick pan or oven (160 degree for 10 min). After the walnuts are cool, chopped it into fine pieces.

• Whisk egg yolk and sugar till it become viscous.

• Add oil, mashed banana and rum and mixed till combined.
• Add flour mixture in 2 portions into egg yolk batter and mixed till no flour is visible.
• Use electric whisk and whisk egg white till bubbly then add sugar in 3 portions.

• Whisk egg white till "almost" stiff peak with a DROOP on the peak  so that  the meringue can be mixed with the egg yolk batter easily. If meringue is whipped till stiff peak , it will be harder to combine well with the yolk batter.

• Hold the meringue bowl at an angle to see whether is the meringue whip till almost stiff peak. If yes, it will not slid off the bowl. If it start to slid, whipped for a few more minutes stopping every minute to check.

• Transfer 1/3 of the meringue and fold it with the egg yolk batter to lighten it.
• Transfer another 1/3 of the meringue and fold it with the yolk batter.
• Lastly transfer the last 1/3 meringue and lightly fold well with the yolk batter. Change to a spatula and combine the batter well till no meringue white spot is seen. Great care must be taken so as not to overfold the batter as this would result in dense cake.
• Bang  the batter bowl twice at the countertop to break air bubbles.
• Pour into the chiffon tin from a height of 20cm slowly so as to further break the air bubbles.
• Lightly shake the chiffon tin on the countertop from left to right and vice versa to level the batter. Please do not bang again as this will introduce more air into the batter.
• Use a skewer to go around the batter in a circular motion to break the air bubbles.
• Put into the oven and bake at 160 degree for 50min.
• From my experience, I love seeing the top of my chiffon crack a little as this will mean my chiffon will be fluffy.

• Do a skewer test to see is the cake ready.
• If yes, please overturn the tin quickly to prevent the cake from collapsing.

• Enjoy with a cuppa.

Rice Flour Orange Chiffon Cake (香橙米粉戚风蛋糕)

Sunkist Orange is on sale at NTUC and immediately orange chiffon came into my mind. Haha. My family love my orange chiffon cake alot. I added some rice flour into the cake flour to make it moist,fluffy and bouncy. I love the texture alot. The sweetness for the cake is just nice and coupled with the citrus taste.... Delicious.  

Recipe (8 inch)

Egg Yolk - 5
Caster Sugar - 20g
Canola oil - 45ml
Cointreau - 2 tsp

Orange Juice - 105ml

Orange Zest - From 2 big oranges 
Flour - 100g cake flour and 30g rice flour
Salt - 1/4 tsp
Baking Powder - 1 tsp (Optional)

Egg White - 6
Cream of Tar Tar - 1/2 tsp (Optional)
Caster Sugar - 80g

Method

• Preheat oven to 180 degree.
• Sieve all dry ingredients (flour mixture) in a bowl and put aside.
• Whisk egg yolk and sugar (20g) together till light lemon colour.
• Add oil , orange zest, orange juice and cointreau and mix well.
• Lastly add dry ingredient (flour mixture) and whisk or fold till there is no visible flour.
• Use electric whisk and whisk egg white till medium stiff peak (peak must droop slightly) so as to incorporate easily into the egg yolk batter.
• Transfer 1/3 of meringue into egg yolk batter and use a whisk (I prefer) to fold it so as to lighten the egg yolk batter.
• Transfer another 1/3 meringue into egg yolk batter and lightly fold it with a spatula or whisk to combine into the batter.
• Lastly transfer the last 1/3 meringue and use a whisk or spatula to fold till no meringue clump / white spot is visible.
• BANG the batter bowl twice at the countertop to break air bubble.
• Pour the batter from a height of 20cm to 30cm  slowly into the chiffon tin.
• Use 2 hands and lightly shake the chiffon tin on the countertop to level the batter. (Do not bang it as you will introduce more air into it).
• Use a skewer and go around the batter twice to break air bubble.
• Bake it at 150 degree for 50 min. (I prefer using low temp to bake as I like my chiffon top to be nicely domed and not crack badly.)
• Do a skewer test to see whether is the cake ready.
• Enjoy with a cuppa.