Well, this was my third time attempt baking this chiffon cake. This time will try to make a cake to more fruity taste, so I tried a simple ones & it contained vitamin C, that's Orange! Actually I hate hassle things with difficult steps, but this is really easy to make. How to bake successfully? For me, the difficult part & the most spending time is the egg whites that must be completely whisk until firm peak stage and all sugar must be dissolved. You'll need to whisk probably it takes approximately 5 mins to 10 mins. Let's see how to do it, kindly refer to the recipe & instructions below:
Ingredients:
For Orange Chiffon Cake
- 6 Egg Whites (at room temperature)
- 2.5 grams Cream of Tartar (sifted) (optional)
- 75 grams Caster Sugar
- 5 Egg Yolks
- 75 grams Caster Sugar (additional)
- 100 ml Coconut Milk
- 80 ml Corn Oil
- 80 ml Orange Juice (freshly squeezed)
- 1 tablespoon Orange Zest (finely grated)
- 150 gram Plain Flour (sifted)
- 7 grams Baking Powder (sifted) (optional, I put few drops of lemon juice to replace it)
For Orange Glaze & Garnish
-160 grams Confectioners Sugar (powdered/icing sugar)
-15-20 ml Orange Juice (freshly squeezed)
-Orange Zest (as required)
-Segmented Orange
Instructions:
1. Preheat the oven to 170 degrees Celsius (160 degrees fan forced).
2. In a large mixing bowl, whisk the egg whites and cream of tartar until soft peaks form. Slowly add the caster sugar a little at a time and whisk until stiff peaks are formed. Set aside.
3. In a separate mixing bowl, whisk the egg yolks with the additional caster sugar until a pale, thick and fluffy mixture is formed.
4. Add the coconut milk, vegetable oil, orange juice, zest, flour and baking powder and whisk until combined.
5. Gently fold the egg whites into the yolk mixture.
6. Pour into a 22cm Angel Cake tin (remember to not grease it, do not use a non-stick tin too).
7. Bake for 50-55 minutes or until a skewer comes out clean.
8. When the cake is out of the oven, immediately invert the tin and leave the cake in the tin to cool completely on a flat surface (this takes approximately 2 hours).
For the Orange Glaze
1. Mix the sugar and the orange juice in a small mixing jug (or bowl) until a smooth pale glaze forms.
2. When the cake has cooled completely, decorate by glazing the cake with the Orange Glaze, orange segments and zest.
Notes:
Make sure that you have all your ingredients lined up and that you are organised as this helps quicken the process (i.e. measure sugar in two separate bowls so that you can just keep going with the whisking).
Do remember to invert the cake on a flat surface, an uneven surface may result in breakage when the cake "drops" down (it happened to me the first time).
Ingredients:
For Orange Chiffon Cake
- 6 Egg Whites (at room temperature)
- 2.5 grams Cream of Tartar (sifted) (optional)
- 75 grams Caster Sugar
- 5 Egg Yolks
- 75 grams Caster Sugar (additional)
- 100 ml Coconut Milk
- 80 ml Corn Oil
- 80 ml Orange Juice (freshly squeezed)
- 1 tablespoon Orange Zest (finely grated)
- 150 gram Plain Flour (sifted)
- 7 grams Baking Powder (sifted) (optional, I put few drops of lemon juice to replace it)
For Orange Glaze & Garnish
-160 grams Confectioners Sugar (powdered/icing sugar)
-15-20 ml Orange Juice (freshly squeezed)
-Orange Zest (as required)
-Segmented Orange
Instructions:
1. Preheat the oven to 170 degrees Celsius (160 degrees fan forced).
2. In a large mixing bowl, whisk the egg whites and cream of tartar until soft peaks form. Slowly add the caster sugar a little at a time and whisk until stiff peaks are formed. Set aside.
3. In a separate mixing bowl, whisk the egg yolks with the additional caster sugar until a pale, thick and fluffy mixture is formed.
4. Add the coconut milk, vegetable oil, orange juice, zest, flour and baking powder and whisk until combined.
5. Gently fold the egg whites into the yolk mixture.
6. Pour into a 22cm Angel Cake tin (remember to not grease it, do not use a non-stick tin too).
7. Bake for 50-55 minutes or until a skewer comes out clean.
8. When the cake is out of the oven, immediately invert the tin and leave the cake in the tin to cool completely on a flat surface (this takes approximately 2 hours).
For the Orange Glaze
1. Mix the sugar and the orange juice in a small mixing jug (or bowl) until a smooth pale glaze forms.
2. When the cake has cooled completely, decorate by glazing the cake with the Orange Glaze, orange segments and zest.
Notes:
Make sure that you have all your ingredients lined up and that you are organised as this helps quicken the process (i.e. measure sugar in two separate bowls so that you can just keep going with the whisking).
Do remember to invert the cake on a flat surface, an uneven surface may result in breakage when the cake "drops" down (it happened to me the first time).
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| Orange juice freshly squeezed |
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| All ingredients mixed in a baking tin |
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| Bake for 55 mins with 170°C |
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| Orange Chiffon Cake served with mango |
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