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
- 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.