Chiffon is one of my favorite types of cake for its light, soft and fluffy texture just like a gentle cloud. However, the decision to make a chiffon cake does not always come easy to me since chiffon cake often calls for high proportions of oil, egg and sugar. Moreover, I always have to scale down the original recipes, then make some changes to the baking temperature and baking time, because we have only two persons and I don’t want to let the cake stand for so long before we can consume it all, though each time baking something, I always share it with our flat-mates so that they can help us clear the thing before it loses the best taste and goes stale.
So every time I can only make a very tiny chiffon cake, sharing half of it with our flat mates and enjoy the rest within two days when the cake still tastes nicely.
I love the orange fragrance in this cake. The light orange color of the cake looks very yummy to my eyes as well. And again, I used less sugar in my cake, so the taste matches wonderfully to our liking. So now I can enjoy the cake without any worry about high proportion of sugar and can think about how to exercise today to make my body better.
I adapted the recipe for orange chiffon cake from my another bible book of baking – "Professional Baking", my fist teacher in the field of baking.
Ingredients (one tube pan 8”)
- 80g cake flour
- 50g white sugar
- 2g salt
- 4g baking powder
- 40g good quality cooking oil (I used canola oil)
- 48g egg yolks
- 40g orange juice and 20g water
- 2g vanilla extract
- 1 tbs grated orange zest
- 80g egg whites
- 30g white sugar
- 1/16 tsp cream of tartar
Directions:
- Preheat the oven to 180o C / 360oF.
- Sift dried ingredients to combine in a mixing bowl. Add the oil into flour mixture, mix to combine.
- Mixer at medium speed, gradually add in a stream the egg yolks, then orange juice, water, vanilla and orange zest, stop some times to scrape down the side of the bowl. Mix until combined and smooth, do not overmix.
- In another bowl, whip the egg whites until gently soft peaks formed, then add the cream of tartar and sugar in a stream, whip until stiff peaks formed. Fold in the whipped egg whites into the flour mixture, gently mix to combine to get a uniform color of the batter.
- Pour the batter into the pan and bake for 35 minutes.
Elissa on Sun, 3rd May 2009 1:57 am
How adorable! My mom’s favorite cake is a lemon chiffon, and it’s dangerous – the two of us can finish off the 7″ cake. A little one like this would be the perfect dessert.
Also… your photography is so lovely!
Kokotaru on Mon, 4th May 2009 12:43 am
Thanks Elissa for your praise. I was amazed to find out that you’re only 17 years old but you have so great passion for cooking and baking. It’s the passion that I admire. Thanks for sharing your blog with me – another channel for me to learn from you
Ean on Thu, 13th Aug 2009 8:45 am
hi..we must use the tube pan to make chiffon cake?
Kokotaru on Thu, 13th Aug 2009 9:57 pm
It is recommended to use tube pan when you make chiffon cake, it helps cakes to rise better. I used to try with round pan but the result was not very perfect.
Allie on Fri, 20th Nov 2009 5:18 pm
This looks delicious! I’ll try this someday. I love your lovely pictures
mocha on Sun, 29th Nov 2009 4:01 pm
the pics look pretty and nice. however are there any recipes without the use of oil? my ingredients are rather similar to urs and oil is also one of the ingredients but i didnt like it. prefers everything fluffy and soft
Ean on Sun, 29th Nov 2009 4:11 pm
hi, the cake flour is called chiffon cake mix?
i have tried to make chiffon cake few times, it shrink after i removed it from the oven. i have problem mixing the eggs whites & flour mixture. any good suggestion for the beginner like me?