Wednesday, 14 August 2013

Orange Chiffon Cake by Linda Tay

Orange Chiffon Cake by Linda Tay


Egg Yolk Batter
5        egg yolks
30g     caster sugar
70g     orange juice
50g     vegetable oil
83g     cake flour

Egg White Batter

5        egg whites
70g     caster sugar


1.       Add egg yolk to caster sugar, cream with spatula or mixer till sugar melts

2.       Add orange juice, oil and blend well till smooth and shiny

3.       Add cake flour and mix well. Set aside

4.       Whip egg whites till foamy, add sugar in batches and whip till stiff peaks

5.       Add 1/3 whipped whites to egg yolk batter, swirl in with spatula and mix well

6.       Add in remaining egg whites and mix well

7.       Pour batter in chiffon mould (18cm)

8.       Bake in preheated oven for 35 mins at 170C or 45 mins at 150C

9.       Invert immediately when out of oven and cool

Recipe adapted from Super Soft Chiffon Cake by Caryn Man (BW) and modified by Linda Tay.

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