Skip to main content
logo
Food Advertising by

Orange chocolate chiffon cake ~ 鮮橙巧克力戚风蛋糕


This soft and moist chiffon cake has a combination of orange and chocolate flavour and the texture is light and cottony.  To give it a facelift, I dusted it with chocolate powder over a template.  Fresh orange juice and zest do pair very well with the chocolate and they complement each other. Great to pair with a cup of perfectly brewed tea!




Orange chocolate chiffon cake ~  鮮橙巧克力戚风蛋糕    (adapted from 'here')

Ingredients

(A)  6 egg yolks
        22 gm caster sugar
        75 ml canola oil
        105 ml orange juice
        135 gm plain flour
        15 gm cornflour
        1.1/2 Tbsp chocolate powder
        Zest from 1.1/2 orange
 
(B)   6 egg whites
        97 gm caster sugar

Method

  1. Sift plain flour and cornflour, set aside.
  2. With a ball whisk, beat yolk eggs with sugar till pale, add in oil, orange juice and zest. Mix well.
  3. Sift the flour and cornflour mixture into the egg yolk mixture, mix well till smooth.
  4. In a clean bowl, beat egg whites till frothy, then add in sugar in three batches and continue beating till stiff peaks form.
  5. Fold 1/3 meringue into the egg mixture, mix well followed by the balance egg whites.
  6. Divide the batter into 2 portions.  Mix one portion with the chocolate powder.
  7. Scoop half portion of the plain batter into an ungreased 23 cm chiffon cake pan, followed by a layer of chocolate batter, then cover up with the remaining plain batter.  
  8. Lightly drop the pan on the work top to dispel any air bubbles.
  9. Bake on the lower rack of a preheated oven @ 170 deg.C for 50 to 60 mins.  Test with a skewer till it comes out clean.
  10. Invert the cake immediately and let cool completely.  Unmould by hand.
  11. Dust with chocolate or cocoa powder as desired.




Comments

  1. The combination of chocolate and orange is a winner!

    ReplyDelete
  2. I love the beautiful swirls and airy smooth crumb!

    ReplyDelete
  3. This chiffon cake looks very beautiful with the marbling effect and the dusting of cocoa powder. Perfect!

    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

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.