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| Orange chiffon cake |
15g caster sugar
35g vegetable oil (original: 50g)
90g fresh orange juice (could have used less, cake not very airy. original: 70g)
90g plain flour
10g corn flour
Finely grated zest of 2 small oranges (11g)
137g egg whites (about 5 x small egg whites, 4 egg whites of 70g egg = 138g)
65g caster sugar
137g egg whites (about 5 x small egg whites, 4 egg whites of 70g egg = 138g)
65g caster sugar
Guide for different sizes of eggs here
Used 22.5cm silicon pan
1.
Preheat oven to 160°C.
2.
Mix sifted plain flour and corn
flour in a bowl.
3.
Whisk egg yolks and 15g castor
sugar till pale.
4.
Add in vegetable oil. Whisk
till thick, like mayonnaise.
5.
Add in orange juice and zest,
stirring as you add.
6.
Sift flour for the second time into
bowl. Stir well till smooth and mixture becomes a thick paste.
7.
Using electric mixer, whisk egg
whites till frothy. Gradually add 50g castor sugar whilst whisking. Whisk (at
high speed) till firm peaks.
8.
Fold in 1/3 egg whites into the
batter. Then pour in the remaining egg whites and fold gently until just
combined with a rubber spatula.
9.
Pour batter into cake pan
slowly so that big air bubbles burst as they flow out of bowl. Lift and
drop the pan gently to remove air bubbles.
(*best to use a 20cm pan, else chiffon cake will be a little low)
10. Bake in preheated oven for 45mins.
11. Remove from oven and invert the mold immediately (use a knife to run
around the edges of mold and take out the cake carefully). Let the cake cool on
wire rack completely.
Adapted from: nofrillsrecipe
Adapted from: nofrillsrecipe
* May want to add less orange juice, more egg white (cake is heavy)
