Orange chiffon cake recipe

Orange chiffon cake

92g egg yolks (about 5 x small egg yolks, 4 egg yolks of 70g egg = 92g)
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

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

* May want to add less orange juice, more egg white (cake is heavy) 

Orange tofu cheesecake recipe

Mandarin orange tofu cheesecake

300g silken tofu

250g cream cheese

200g icing sugar

200g thick dairy cream (normally use: natural plain yogurt)

50g full cream milk (used 60g cos cream was too thick)

12g gelatin powder

50ml hot water

200g oreo biscuits

80g melted butter

90g orange flavour gelatin

200ml hot water

100ml cold water

Sliced mandarin oranges, remove seeds

BISCUIT BASE

1.     Crush the oreo biscuits into fine crumbs in a 2 plastic bags (provide double layer).

2.     Melt butter in a bowl. Pour into double layer bag and shake with biscuit crumbs to mix butter evenly.

                          

3.     Press crumbs tightly onto cake pan (with removable base) using the base of a shot glass cup. Leave baking pan in the freezer until required later.

TOFU CHEESECAKE

4.     Dissolve and stir gelatin powder and 20g orange flavour gelatin in 50ml water. (might want to add more orange flavour gelatin cos can’t taste the orange OR omit the orange gelatin completely, use 15g normal gelatin and add 1 tsp vanilla essence instead)

5.     Empty the tofu cheesecake filling ingredients into a large bowl. Use an electric mixer and mix until well combined. Add dissolved gelatin mixture at the end and mix thoroughly. Pour tofu cheesecake mixture into cake pan and place in refrigerator.

6.     When cheesecake is refrigerated until only slightly firm, put sliced oranges on top (press ½ orange into cheesecake to prevent it from floating later).

7.     Dissolve remaining orange flavour gelatin in 200ml hot water. When dissolved, add in 100ml cold water. I dissolved additional 1g gelatin (can omit this 1g). Leave to cool down a little. 

8.     Remove cheesecake from freezer. Pour orange gelatin mixture into pan and refrigerate for at least 4hrs.