Last night after I came back home from attending a talk, I found myself surrounded by lots of leaves (herbs) and other food stuffs ….. all these given by a cousin of my husband as well as some from my mil.
Among the food stuffs, there were 2 bags full of oranges. I think if its not because of the oranges I would not have try the recipe today.
So today, I decided to google for an orange chiffon cake … the idea to do so triggered by a colleague of mine. She had been telling us how good her orange chiffon cake was and since I hesitated to try hers (cos she’s non-muslim and the utensils she uses are most likely not halal-permitted) I decided to try baking on my own.
After reading up a few of the recipes in the Net …. I chose this one http://en.christinesrecipes.com/2016/07/orange-chiffon-cake.html
I decided to try it out cos it seemed to be the easiest and from the picture it looks easy as well.
Alhamdulillah …. the cake did turned out well … so super soft and tasty … so good in fact that my eldest daughter could not resist a second helping 🙂
I doubled the portions for the cake and was able to get two cakes. The first portion was eaten up quickly enough within 15 mins after it cooled.
The second portion will be for tea-break later.
Orange Chiffon Cake
Ingredient A:
100 gm cake flour
1 tsp baking powder
1/2 tsp salt
5 egg yolks
30 gm caster sugar
100 ml fresh orange juice, room temperature
80 ml oil
1 tsp orange zest
Ingredient B:
5 egg whites
1/3 tsp cream of tartar
60 gm caster sugar
Method:
Preheat oven to 180 degree C.
Sift the cake flour, baking powder and salt together and combine well. Set aside.
In a large mixing bowl, whisk the egg yolks and sugar. Stir in the oil, orange juice and orange zest.
Add the flour mixture in 3 batches.
Use a large clean mixing bowl, without any trace of oil or water, beat the egg whites with an electric mixer until bubbles form. Add the cream of tartar and mix well. Add the sugar in 3 batches, about one-third at a time, and beat well between additions. Continue to beat until stiff peaks form.
With a spatula, fold-in the beaten egg whites into the batter in 3 batches.
Pour the mixture into the cake pan and bake in the preheated oven for 15 mins. Reduce heat to 160 degree C.
Continue to bake for 20 to 25 mins, or until cooked through. A needle comes out clean when inserted in the middle.
Remove the cake from the oven. Invert the pan immediately on a wire rack. Let it cool completely.
Note: Do not greased the baking tin.
