Orange Choc Chips Cake 巧克力粒香橙蛋糕
Look at this Orange Choc Chips cake that I baked in two pretty sakura small chiffon moulds with only 3 eggs and the baking time is about 25 minutes. Perfect combination with a hint of orange fragrance and chocolate chips to make a delicious flavour. Kids will definitely really enjoy this soft and tender Orange Choc Chips cake as their afternoon snack.
You may probably want to ask me from where did I get these 6 inch flower moulds… It was from Sun Lik and that was many years ago. I had completely forgotten about these pretty moulds until I stumbled upon them while clearing my store room. 很喜欢这花摸子，是N年前买的，几天前在储藏室里翻东西的时候真的差一点把它忘了 😀
Orange Choc Chips Cake
Perfect combination with a hint of orange fragrance and chocolate chips to make a delicious flavour
Ingredients
- 3 egg yolks
- 40 g caster sugar
- 2 tsp orange zest
- 25 g freshly squeezed orange juice
- 35 g corn oil
- 50 g cake flour/plain flour
- 15 g corn flour
- 3 egg whites
- 35 g caster sugar
- 1 tbsp chocolate chips
Instructions
- Preheat oven to 160C. Sift plain flour and corn flour in a bowl and set aside.
- Beat egg yolks and sugar with a hand whisk until slight pale. Add corn oil, orange juice and zest. Stir as you add.
- Sift the flour the second time into the yolk mixture. Stir as you add till mixture to smooth.
- In another clean bowl, beat egg whites until frothy. Add sugar in 3 separate rounds and whisk until stiff peak and glossy-looked.
- Fold ⅓ of egg whites into the yolk mixture. Then pour in the remaining egg whites and fold gently until just combined with a rubber spatula.
- Pour one portion of the batter into the two flower moulds, sprinkle some chocolate chips on top, cover with second portion of the batter, then again chocolate chips and cover with the remaining batter (total 3 portions).
- Bake at 2nd lower rack in the oven for about 25 minutes.
- Invert moulds immediately and let to cool down completely on a wire rack.
Notes
**Actually I've added a added a tablespoon of cocoa powder into a small portion of the plain batter for an upside down cake but I find the cake top looked prettier than the bottom. So it is optional to add a layer of the cocoa batter as seen in the picture.
**Try not to add the chocolate chips at the sides of the mould, the chocolate chips will melt and stick to the sides of the cake pan after baked. Then it is not easy to remove the cake from the pan by hand.
Tried this recipe? I would love to see it!Mention @ann_journal or tag #ann_journal!
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巧克力粒香橙蛋糕
又是戚风蛋糕！这次组合鲜橙汁和巧克力粒很搭，蛋糕很松软，特别受小朋友的欢迎。
材料：
- 3颗 蛋黄
- 40克 细砂糖
- 2茶匙 香橙皮屑
- 25克 鲜橙汁
- 35克 玉米油
- 50克 底筋面糊或中筋面粉，过筛
- 15克玉米粉
- 3颗 蛋白
- 35克 细砂糖
- 1汤匙 巧克力粒，可多加
做法：
- 预热烤箱160度。将过筛的面粉和玉米粉混合在一个碗中。
- 用打蛋器把蛋黄和细砂糖拌成微白。加入油，橙汁和香橙皮屑，搅致均匀及滑。
- 把面粉及玉米粉再次过筛入蛋糊中，边筛边搅致匀及滑即可。
- 用搅拌机把蛋白打致起泡泡，细砂糖分3次加入，打致硬性发泡。
- 取出1/3的蛋白霜与面糊翻拌均匀，再倒入剩余的蛋白霜，用橡胶刮刀轻轻的翻拌均匀。
- 将一部分的面糊倒入2个6寸花型摸子里，撒上巧克力粒，盖上第二层面糊，巧克力粒，再盖上最后一层面糊就可了（一共3层面糊）。
- 把烤盘放入烤箱倒数第二层，烤约25分钟。
- 烤好后的蛋糕从烤箱里取出来，立即倒扣直到冷却。
- 我本来加了一层巧克力面糊在蛋糕底部。但蛋糕烤出来后，觉得蛋糕顶部更好看；所以不加巧克力面糊也无所谓。
- 撒入巧克力粒时，尽量不要撒到摸子傍边，因为巧克力粒会融化黏在摸子边边，用手脱模比较不容易。
Hello Ann,
I have tried to make your little orange chiffon cakes but, altough the flavor was incredible, they have deflated the moment I turn down the mould. Have you put some butter on the mould to avoid it sticks? Are your moulds one or two pieces?
Sorry for being so nosy but I love your cakes and I have made some of them with great succes. I don’t want to miss none of your recipes!!
Thank you very much
Hi Laura,
Are you referring to this recipe? As every oven temp varies, you may need to bake the cake a little longer. Another problem is probably egg whites wasn’t beaten to stiff enough.
If you’re using a normal chiffon pan, you need to bake the cake a little longer. Never grease the chiffon pan. The cake must stick to the sides of pan. You can see pic, the cake in the oven are two pieces of mould not one.
Thank you very much!! My mistake was grease the chiffon pan. I’ll try again!
Hello Ann,
I have tried to make your little orange chiffon cakes but, altough the flavor was incredible, they have deflated the moment I turn down the mould. Have you put some butter on the mould to avoid it sticks? Are your moulds one or two pieces?
Sorry for being so nosy but I love your cakes and I have made some of them with great succes. I don’t want to miss none of your recipes!!
Thank you very much
Hi Laura,
Are you referring to this recipe? As every oven temp varies, you may need to bake the cake a little longer. Another problem is probably egg whites wasn’t beaten to stiff enough.
If you’re using a normal chiffon pan, you need to bake the cake a little longer. Never grease the chiffon pan. The cake must stick to the sides of pan. You can see pic, the cake in the oven are two pieces of mould not one.
Thank you very much!! My mistake was grease the chiffon pan. I’ll try again!