At the mention of Chiffon cakes, first on the baking list will always be Pandan flavour chiffon cake as it’s a very popular and traditional simple soft cake using the juice of pandan leaves, here in Malaysia and Singapore. Next comes with orange flavour. I’ve baked quite a number of chiffon cakes in different flavours before but have yet to try one with with orange. So for this month Little Thumbs Up event – Orange theme. I made this cake in 2 colours, orange and chocolate (with chocolate paste). I really love the cottony and light texture of the cake and can grab and eat 2 slices in a row. This recipe was adapted from Jessie and Cass, thank you my friends for sharing this yummy recipe 🙂
- 4 egg yolks (70g egg each)
- 15g caster sugar
- 50g corn oil
- 70g fresh orange juice
- zest from 1 orange
- 90g plain flour, sifted
- 10g corn flour, sifted
- 4 Eggs whites
- 65g Caster sugar
- Preheat oven to 160C. Mix sifted plain flour and corn flour in a bowl.
- Beat yolks and sugar with a hand whisk until slight pale. Add oil, orange juice and zest. Stir as you add.
- Sieve the flour the second time into the yolk mixture. Stir as you add till smooth and egg mixtures into thick paste.
- 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.
- Divide the batter into 2 equal portions, about 250g and mix one portion with 1 tablespoon of chocolate paste.
- Scoop half portion of the plain batter into the 21 cm chiffon pan then 2nd layer with chocolate batter, remaining plain batter and end with chocolate batter. (**my chiffon cake is a little low, best to use a 20cm pan), lift and drop the pan gently to remove air bubbles.
- Bake at 2nd lower rack in the oven for about 45 minutes.
- Invert immediately and let to cool down completely on a wire rack.
- Dust cake with cocoa powder as desire.
update: baked this the 2nd time in a smaller pan – 18 cm
香橙巧克力戚风蛋糕
材料：
- 4个 蛋黄（鸡蛋约70克一个）
- 15克 细砂糖
- 50克 玉米油
- 60克 鲜橙汁
- 1粒 香橙皮屑
- 90克 面粉，过筛
- 10克 玉米粉，过筛
- 4个 蛋白
- 65克 细砂糖
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。跟着加入油，橙汁和香橙皮屑，一边放入材料一边搅致匀及滑。
- 把面粉及玉米粉再次过筛入蛋糊中，边筛边搅致匀及滑，致蛋糊很浓稠状态。
- 用搅拌机把蛋白打致大起泡，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，用橡胶刮刀轻轻翻拌均匀。
- 将面糊分成两份，大约250克。然后加入1汤匙巧克力酱在一份面糊中，拌匀。
- 先把一半的白面糊平均倒入戚风烤盘里，跟着倒入一半的巧克力面糊，剩下的白面糊和最后一层巧克力面糊抹平即可。在桌子轻敲几下，敲出气泡。（我用的烤盘是21cm，所以蛋糕有点低，最好用20cm的烤盘，高度就刚刚好）
- 把烤盘放入烤箱倒数第二层，烤约45即可。
- 烤好后的蛋糕从烤箱里取出来，立即倒扣直到冷却。
- 蛋糕冷却后才撒上可可粉。
Here is an example of how to use the cake stencil
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This post is linked to the event, Little Thumbs up organised by
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hosted by Ann of Anncoo Journal