Chiffon cake—much like angel cake in the US (but tastes better)—is one of the most popular cakes in Malaysia and Singapore. Walk into any cake shops or supermarkets, you can always find various flavors of chiffon cake for sale. Chiffon cake is prized for its very light, soft, and cottony texture. Everyone loves it.
Believe it or not, I was quite a Orange chiffon cake baker when I was in high school. During one of my high school years, I remember my eldest sister-in-law started baking chiffon cake at home. She had learned how to bake chiffon cake from her co-worker and started testing out the recipe. I loved pottering in the kitchen, watching the preparation and baking process. She started teaching me her recipe. I remember vividly she had to beat the egg whites until soft peaks formed, during which she would turn the container with the egg whites upside down to test the readiness. She cautioned me that if the egg whites were runny, the cake would fail. The foamy texture of the egg whites mesmerized me…I thought it was amazing that the egg whites defy gravity!
Soon after that, I started testing out her chiffon cake recipe, with great success. While the most popular is pandan chiffon cake, I loved making orange chiffon cake. My late aunt would always buy me oranges. Once in a while, I would bake coffee chiffon cake and she would ask her friend from the coffee shop for some Nescafe coffee mix. For a month or two, my favorite pass time was baking orange chiffon cake. I loved the citrusy fragrance and the mild tangy flavor of orange chiffon cake.
As with many teenage obsessions, soon I found another hobby and I stopped baking. Fast forward to many years later, the last chiffon cake I made was this lemon chiffon cake I posted many years ago. If you asked me if I still remember my sister-in-law’s recipe, the answer is a clear no. However, I am happy that my contributor CP Choong is sharing her Orange Chiffon Cake recipe with us, which brings back many memories of my high school days.
Makes 1 cake | Prep Time: 20 mins | Bake Time: 50-60 mins
Adapted from Kevin Chai – Chiffon Cake Is Done
Contributor: CP Choong
7 Egg yolks
50g (¼ cup) Superfine sugar
¼ tsp salt
4 Tbsp Cooking oil
2 Tbsp Grated orange rind
60ml (4 Tbsp) Orange juice
Few drops of orange colouring (I omitted)
110g (4 oz) Self-raising flour
7 Egg whites
½ tsp cream of tartar (I substitute with 1 tsp lemon juice)
130g (2/3 cup) Superfine sugar
Preheat oven to 170C/325F. Prepare a 9-in(22cm) tube pan, ungreased.
To make egg yolk batter, beat egg yolks with sugar till pale, then add in salt and oil, mix briefly till looks like mayonnaise.
Add in grated orange rind, orange juice and orange colouring (I omitted) and mix well. Fold in sieved flour until forms batter.
To make egg white foam, beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until stiff peaks form.
Gently fold beaten egg white foam into egg yolk batter in 3 batches until fully combined. (Do not overmix)
Pour batter into ungreased 9-in(22cm) tube pan. Tap the pan a few times on table top to get rid of any trapped air bubbles in the batter.
Bake in preheated oven at 170C/325F for 50-60 minutes or until cooked. (When lightly pressed, the cake will spring back)
Immediately upon removing the cake from the oven invert the pan (turn upside down) and place on a bottle or flat surface so it is suspended over the counter. Let cool completely before removing the cake from pan.
To remove cake from pan, run a thin bladed knife or a palette knife around the side of the pan and center core, release the cake and run the knife along the base of the pan to remove cake.
I used allrecipes.com conversion chart. For best results, please follow the metric measurements.
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