Orange Chiffon Cake

Here are different version of Orange Chiffon recipes i tried and tested. As oranges are easily available , many recipe book include "Orange Chiffon".Chiffon cakes are very healthy (less fats) and could be eaten at anytime.

#1 ~ Orange & Lemon Chiffon Cake
recipe adapted from Joy of Making Desserts by Shadow Kwan's

I remember the first time i bake this recipe, i used 8" round pan. The cake turn out as shortie cake but taste and texture of cake is good.

This time, i bake them using 18cm tube pan.

Ingredients:
[A]
80g cake flour
1/2 tsp baking powder salt
60ml orange juice
2tbs lemon juice ( can be omit if dun have)
50ml oil
3 egg yolks
20 g sugar

[B]
4 egg whites
1/4 tsp cream of tartar (optional)
30 g sugar

Method

1. Beat egg yolk and 20g sugar until creamy white. Add the remaining ingredients of [A] and mix.
   
2. Fold in flour until form batter
   
3. Beat egg white and cream of tartar (if using) until soft peaks.Add sugar gradually while beating. Beat until stiff
   
4. Fold egg white into egg yolk mixture in 3 parts
   
5. Pour into ungreased 18cm tube pan.
   
6. Knock the cake gentle on table 3 times.(This is to distribute the air pocket evenly)
   
7. Bake in preheated oven 175 C for 30 min.
8. Remove from oven, invert the cake to cool completely.

Note
The cake taste is very moist and soft - almost like a cotton cheesecake!

# 2 ~ Chiffon Cake is Done by Kevin Chai

In "Chiffon Cake is Done", his recipe uses very little orange juice and oil. At abouts 60ml orange juie and 4 Tbs of oil for 9" tube pan. Thus i have modified the recipe by adding some orange grind and the rest follow Strawberry Chiffon. I love to add more orange juice to give the cake a good smell!

Egg Yolk Batter
100g Straberries
3 Egg Yolks
30ml OIl
25g Sugar
60g Flour

Egg White Foam
3 Egg Whites
50g Sugar

Method

1. To make egg yolk batter, combine egg yolks, oil, orange juice, sugar in a mixing bowl.
   
2. Fold in flour until form batter
   
3. Beat egg white and cream of tartar (if using) until soft peaks.Add sugar gradually while beating. Beat until stiff
   
4. Fold egg white into egg yolk mixture in 3 parts
   
5. Pour into ungreased 18cm tube pan.
   
6. Knock the cake gentle on table 3 times.(This is to distribute the air pocket evenly)
   
7. Bake in preheated oven 180 C for 30 min.
8. Remove from oven, invert the cake to cool completely.

#3 ~ Popular Cakes & Dessert by Bernard Neoh

This recipe is for 9" tube pan, It rises so high that i have to cover the cake with aluminum foil (for the last 15 minutes or so) to prevent the top from getting burn. I'm using a very small oven (Sanyo) that's why having difficulties for 9" chiffon cake. If you're using bigger oven, might not have this problem.

Ingredients:
(A)
7 egg yolks
220g sugar
A pinch of salt
150ml fresh orange juice
250g plain flour
1tsp baking powder
150g corn oil

(B)
8 egg whites
1tsp sugar
1/2 tsp cream of tartar

Method

1. On high speed, beat egg yolks, sugar, salt together till light and fluffy.
   
2. On medium speed, slowly add in orange juice and sieved flour mixture. Add in corn oil and mix well.
3. In a seperate bowl, beat egg whites , 1 tsp sugar and cream of tartar on high speed till stiff.
   
4. Fold in no(1) into no(2) manually. Mix it well vcery slowly.
   
5. Wet 9" chiffon cake mould . Shake off excess water. pours cake mixture into mould and bake in a preheated oven at 185 C for 45 minutes. inverts the bake cake over on a wire rack to cool. To remove cake, run a sharp knife along the side of cake

Notes :
Just make sure to whisk the egg white until "Stiff peak" Otherwise the cake will
not rise properly.