Sunday, May 3, 2009

Orange Chiffon Cake

Sundays is always meant to be a relaxing day for me. Not wasting my 6 navel oranges, i decided to make this simple Orange Chiffon Cake .... not only for me but for both my nephew and niece. I love the orangery smell and taste of this simple and light cake. Of course, after squeezing the orange juice, the skin is also not put to waste. It goes into the bucket of fruit peels for my cleaning enzyme I have been making for the past couple of months. Without further ado, here is the recipe I used.

Egg yolk batter:
5 big egg yolks
50g caster sugar
4 tbsp cooking oil
2 tbsp grated orange rind
60ml orange juice
110gm self-raising flour

Egg white foam:
5 big egg whites
1/2 tsp cream of tartar (optional)
130g caster sugar **


To make egg batter, combine egg yolks, sugar, cooking oil, grated orange rind, orange juice in a mixing bowl. Fold in flour until forms batter.

To make egg white foam, beat egg whites & cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peaks form.

Gently fold in beaten egg white foam into egg yolk batter until blended.

Pour batter into ungreased 9-inch tube pan. Bake in preheated oven at 150-170 degrees celcius for 30-40 minutes or until cooked.

Remove from oven, invert cake onto table until completely cooled.

** castor sugar can be reduced to 110gm

1 comment:

Anonymous said...


I happened to read your post online as my search was to use enzyme to clean chiffon cake mould left over burn bits. Can the enzyme clean your chiffon cake mould after baking?