Cheng Sim’s blogpost
Orange Chiffon Cake
It is amazing how airy and cottony this cake can be – when done right- , and it is an absolute delight to have at tea time, like eating a cloud! Making (and eating) it is almost therapeutic in a sense, and I LOVE yummy classics that bring back memories and are fuss free to serve. I usually make this recipe using flavorless vegetable oil, (you can use canola oil, corn oil, or sunflower oil) but this time I experimented with palm oil – which was required for the Star RAGE food fight challenge, and found out that palm oil has no cholesterol —- WHUUUUUT! YAY FOR THAT WOOHOO! Anyhooooo, to make this recipe:
You will require about:
- 6 large eggs + 1 more large egg white
- 2 ¼ cups of sifted cake flour (Now what that means is, you sift the flour first, and then measure the amount you need)
- 1 tablespoon of baking powder
- 1 tablespoon grated orange zest
- ¼ teaspoon salt
- ¾ cup caster sugar – separate ¼ cup out in a separate bowl
- 1/3 cup palm oil
- ¾ cup freshly squeezed orange juice
- 1 teaspoon vanilla extract
- ½ teaspoon cream of tartar
- Separate the eggs straight out of the fridge while still cold. Place the egg yolks in one bowl and the egg white (along with the additional egg white) in another bowl, cover with cling wrap and let it come to room temperature.
- Preheat the oven t 325 degrees F (170 degrees C) and a have a two-piece ungreased tube pan.
- In an electric mixer fitted with the paddle attachment, place the flour, ½ cup of sugar, baking powder, sale, and orange zest. Beat for about 2 minutes until combined (you should be able to smell the aroma released by the orange zest).
TIP ALERT: Make sure to cover your mixer with a clean tea towel or a cover to avoid the flour mixture from flying all over the place.
- Make a well in the center of the flour mixture and add in the egg yolks, oil, orange juice, and vanilla extract. Beat for roughly 1 minute, until a smooth consistency is achieved. Scrape down the sides of the bowl as you go along.
- In a separate bowl with the whisk attachment, add in the egg whites and cream or tartar, and beat until soft peaks. Gradually beat in the remaining ¼ cup of sugar and beat until stiff peaks form.
TIP ALERT: When whisking egg whites, always make sure your mixing bowl is clean, dry, and most importantly- oil free. Go ahead and wash it out with a lemon wedge or some hot water! Any traces of oil or fat residues will not allow your whites to whip – no matter how hard you try, eep!
- Using your whisk used to beat the whites or a rubber spatula, gently fold in the egg whites (in three parts) into the batter until just blended, be careful not to deflate the batter. – Don’t worry if there are still some white ribbons not completely mixed in.
- Pour the batter evenly into the ungreased tube pan, and run a knife through the batter, then tap the pan on the counter twice to remove some of the air bubbles.
- Bake for 30-45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
- Immediately after taking the cake out of the oven, invert the pan (turn it upside down) and place on an inverted bowl or bottle – so that it is suspended over the counter, for about 1-2 hours.
- Let the cake cool completely before removing from the pan. To remove the cake from the pan, run a metal or rubber spatula around the inside of the tube pan, center core, and bottom of the pan.
- Dust the top of the cake with confectioner’s sugar or serve as it is.
- Wrap in cling wrap before storing in an airtight container (to avoid drying the cake out) for a few days at room temperature or about a week in the fridge.