Sunday, 19 February 2012

Orange Chiffon Cake

This type of cake is more popular in Asia than the heavier buttered version we commonly have here. It is light and airy due to the beaten egg whites. To the unaccustomed, it can be a bit dry, and they’re often served unadorned. I like to have it with a nice cuppa.

Ingredients (for 8” angel cake pan)
5 egg yolks
20g castor sugar
60g vegetable oil
60g orange juice
grated zest of 1 orange
100g self raising flour

5 egg whites
75g castor sugar
1 tsp cream of tartar

1.          Preheat oven to 170C.
2.          Cream egg yolks, 20g sugar and oil until pale and thick.
3.          Add the orange juice and zest and beat well.
4.          Sift in the flour and mix well.
5.          In a clean dry bowl, whisk egg whites with the remaining sugar and cream of tartar until stiff peak.
6.          Add 1/3 of the egg white mixture into the egg yolk mixture to lighten it.
7.          Then carefully fold in the rest of the egg whites in batches.
8.          Pour into cake pan. (Do not grease sides of pan)
9.          Lightly tap the filled pan once or twice on the bench to get rid of big air bubbles.
10.      Bake for 35minutes in 170C oven.
11.      Tilt the pan upside down on a baking rack to cool.
12.      When cool use a knife to loosen the sides, tap the base to drop the cake out.

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