Another chiffon cake…I am still only 90% there, not yet got the perfect chiffon cake but I am very happy with this.
Original recipe from Wendyinkk.
4 medium egg yolks
100g sugar – will reduce to 80g
150g plain flour
1 tsp baking powder
Orange zest from 2 oranges
115ml fresh orange juice
75ml corn oil (or vegetable oil)
4 egg whites
1. Beat egg yolks with the oil, orange juice and sugar.
2. Sift the flour with baking powder, and add to egg yolk.
3. Stir till well combined
4. Add orange zest and combine.
5. Beat egg whites at low speed till foamy.
6. Increase speed and add sugar in 3 intervals.
7. Beat till stiff peaks formed.
8. Add 1/4 of egg whites to the egg yolk batter and mix.
9. Repeat step 8.
10. Add the mixed batter to the remaining egg whites and fold till all combined.
11. Bake in a pre-heated oven at 175oC for about 45min.
Cover the cake with aluminium fold if the top starts to get too brown.
Looks good, soft and fluffy but I think it could do with another 5 min. I find it too sweet so in future I will reduce the amount of sugar.
Late post of dinner from 2 weeks ago, prepared without planning or preparation. The result was pretty satisfying, the pork turned out very soft and tasty.
2 pieces of pork loin
Fresh sage leaves (about 10) chopped (half for the apple sauce)
salt and pepper to taste
lemon zest from half a lemon
3 granny smith green apples, cored and cubed.
1 tablespoon of demerera sugar
1 tablespoon of lemon juice
1 tablespoon of water
1. Place pork loin in baking tray, sprinkle with salt and pepper on both sides. Sprinkle over 1/2 of chopped sage and the lemon zest.
2. Set oven temperature to 180deg C and place tray in the upper section of oven. Grill till the surface of the pork starts to brown lightly.
3. Remove from oven and turn the pork to the other side.
4. COntinue to grill until the pork is a light brown colour.
To make the apple sauce:
1. Place the chopped apples in a saucepan. Add the sugar and water and bring to a boil, giving the apples a good mix.
2. sprinkle cinnamon powder according to your taste and add the remaining chopped sage.
3. Let the apples simmer until soft, about 8 – 10 minutes.
4. Transfer to a food processor and pulse for a few times.
Serve the pork loin with the applesauce and preferred side vegetables!
Finally, I made a proper soft fluffy chiffon cake! I hope this will be beginning of numerous successful chiffon cakes. This was actually the 2nd attempt of the day…
Please click here for the original blogger and recipe. My measurements are all estimates as my weighing scale only goes up in 25g intervals…
Makes: 1 x 17cm chiffon cake
2 egg yolks (I used 50g eggs with shells)
30g vegetable oil (or sunflower/corn oil)
15g freshly squeezed lemon juice
lemon zest (1/4 teaspoon)
35g cake flour
Egg whites from the above 2 eggs
30g caster sugar
Preheat oven to 170 deg C.
1. In a big bowl, whisk the egg yolks with the oil till well mixed. I used a balloon whisk.
2. Add the lemon juice and whisk, then add the zest.
3. Add the cake flour and fold. Do not overwork the flour.
To make the meringue:
1. Beat the egg whites using a hand-held electric beater at low speed till foamy.
2. Whilst still beating, add the sugar in 3 batches.
3. Increase to high speed and beat till stiff peaks form.
4. Scoop 1/3 of the meringue into the yolk batter and fold using balloon whisk. Ensure all meringue are folded in.
5. Use a spatula to gather all the batter from the sides of the bowl and transfer to the 2/3 of meringue.
6. Fold using the balloon whisk.
7. Transfer to a chiffon cake tin. Bang the tin hard on the kitchen top 3 times to remove large air bubbles.
8. Bake in pre-heated oven for 30min. If the top gets too brown, cover with aluminium foil or tray for the last 10 minutes.