Orange Chiffon Cake

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.

Ingredients:
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
90g sugar

Method:
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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s