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

Sift plain flour and cornflour into a bowl.
Beat egg yolks and sugar with a hand whisk till pale.
Add in oil, orange juice, zest and stir as you add.
Sift the flour mixture again into the egg yolk mixture. Stir well till smooth and mixture becomes a thick paste.
Beat egg whites till foamy, add in sugar and continue to beat till stiff but not dry.
Fold the egg whites into the egg mixture, mix well.
Pour the mixture into two mini chiffon cake pans. Lift and drop pans gently to remove air bubbles.
Bake in a preheated oven @ 160 deg.C on the lower shelf for 45 mins. Test with a skewer till it comes out clean.
Immediately invert the pans onto a wire rack to cool completely.
Slide a sharp knife round the sides of the pans to unmould the cakes.

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade. Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last. It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!

Read on for the Recipe

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