Skip to main content

Orange Chiffon Cake 香橙戚风蛋糕


I haven't baked mini chiffon cakes before and  with this 4 egg recipe, I managed to get 2 mini chiffon cakes.  These orange chiffon cakes were soft, moist, fluffy and the colour was of a striking bright orange.  I was totally pleased with these 'products' and yes, they were indeed yummy!






Recipe for Orange Chiffon Cake  (Adapted froml Anncoo Journal with modification)

Ingredients  (A)                                          

  • 4 egg yolks
  • 15 gm caster sugar
  • 50 gm corn/canola oil
  • 70 ml orange juice
  • 90 gm plain flour
  • 10 gm cornflour
  • Zest of 1 orange
(B)
  • 4 egg whites  
  • 65 gm caster sugar
Method
  1. Sift plain flour and cornflour into a bowl.
  2. Beat egg yolks and sugar with a hand whisk till pale. 
  3. Add in oil, orange juice, zest and stir as you add.
  4. Sift the flour mixture again into the egg yolk mixture.  Stir well till smooth and mixture becomes a thick paste.
  5. Beat egg whites till foamy, add in sugar and continue to beat till stiff but not dry.
  6. Fold the egg whites into the egg mixture, mix well.
  7. Pour the mixture into two mini chiffon cake pans.  Lift and drop pans gently to remove air bubbles.
  8. Bake in a preheated oven @ 160 deg.C on the lower shelf  for 45 mins.  Test with a skewer till it comes out clean.
  9. Immediately invert the pans onto a wire rack to cool completely.
  10. Slide a sharp knife round the sides of the pans to unmould the cakes.


Comments

  1. Hi Cheah,

    Your mini chiffon cake look cute and pretty with that bright orange colour.
    Thanks for your mentioned :)

    ReplyDelete
  2. Hi the cake does look yummy! But wanted to know ur this can b made without eggs. Thanks.
    Geetu advani

    ReplyDelete
  3. They look so lovely and soft and light texture is just irresistible!

    ReplyDelete
  4. Perfect sponge! The color is beautiful and the texture is beautiful.. :)

    ReplyDelete
  5. Hi Cheah,

    Your little chiffon cakes are beautiful being so soft and fluffy.

    Zoe

    ReplyDelete
  6. Hi Cheah,
    Mini ones are always look cute.
    Your chiffon looks soft and fluffy.
    Love the bright orange color too.
    mui

    ReplyDelete
  7. I can never resist chiffon cakes. Bet I could eat one of your mini chiffon all by myself, heehee.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Assam Prawns ~ 亚参虾

Assam Prawns is a popular Malaysian dish which is not difficult to whip up.  The two main ingredients in this dish are the prawns and tamarind paste or what we call, 'assam'.  Tamarind does pair well with seafood, they complement each other and prawns cooked in this way is incredibly delicious and appetising.  Yum is the word for it!





Assam Prawns  ~  亚参虾 Ingredients

400 gm, 12 big prawns 1 onion, slicedSeasoning 1 Tbsp sugar2 Tbsp Assam/Tamarind plus 2Tbsp water 1.1/2 tsp dark soya sauce1/2 tsp saltMethod Mix the assam with water and strain it.Trim the prawns, devein, pat dry with paper towel and marinate with the sugar, dark soya sauce and salt, for about an hour or more.Heat up the wok with some oil and once oil is heated, drop the prawns and pan-fry till seventy percent cooked and slightly caramelised, dish out.Add in two tablespoons of water into the wok, swirl and add in the tamarind juice.  Add in the sliced onions. Stir-fry, fine tune to taste.Toss in the prawns, coating t…

Chinese almond jelly ~ 杏仁豆腐

This almond jelly is commonly found in Dim-sum restaurants and it is a refreshing dessert to enjoy. You can either treat your family with this home-made jelly or serve this to your guests after a meal.  There are many ways to serve this dessert.  Can be eaten on its own or served with fresh fruits and some syrup or canned fruits or fruit cocktail.  No one will refuse this dessert except for some people who may not like the almond fragrance.





Chinese almond jelly ~  杏仁豆腐Ingredients

20 gm agar agar strip100 gm rock sugar1 cup water5 cups soy milk4 Tbsp almond powder mixed with 1/4 cup watera can of rambutan and pineapple and some Osmanthus flowersMethod Soak agar agar strips for 30 mina or more, till softened, squeeze out excess water.Place the softened agar agar stips into a pot with 1 cup of water and cook on low heat.  Keep stirring till strips have dissolved.Mix 1/4 cup of water with the almond powder, add this into the pot.Add in the 5 cups of soy milk and rock sugar, stir till dissolve…