Orange Chiffon Cake is a light and airy cake infused with the bright and refreshing flavor of fresh oranges. This cake is perfect for any occasion, offering a sophisticated and delightful dessert that is both elegant and delicious. The batter for orange chiffon cake is made from a mixture of flour, sugar, eggs, oil, and fresh orange juice and zest. The egg yolks and sugar are beaten until pale and fluffy, while the egg whites are whipped to stiff peaks, giving the cake its signature airy texture. The oil keeps the cake moist and tender, and the fresh orange juice and zest provide a vibrant citrus flavor. The batter is poured into an ungreased tube pan and baked until the top is golden brown and a toothpick inserted into the center comes out clean. Once baked, the cake is inverted and allowed to cool completely in the pan to maintain its light and airy texture. Orange Chiffon Cake can be enjoyed plain or frosted with a variety of toppings, such as whipped cream, orange glaze, or a simple dusting of powdered sugar. It can also be garnished with fresh orange slices, edible flowers, or a drizzle of honey for added elegance. This cake is perfect for birthdays, tea parties, or any celebration where you want to offer a light and refreshing dessert. Its vibrant flavor and delicate texture make it a favorite among cake lovers.
Soft and spongey chiffon cake with layers of fluffy whipped cream and fresh mangoes
It has been raining and raining for weeks already in KK……..sunny in the morning and all so cloudy in the afternoon starting around 3pm, and heavy downpour will start after that. Hmm…..weather like this will make a lot of people falling sick for no reason….just like me! I suddenly lost my voice 2 days ago and I can't think of what I have done or eaten that caused the loss……..some friends suggested that I stopped baking for awhile as they thought I might have been baking and eating at the same time, especially when the things are still hot and heaty right out of the oven……….no lah, I usually don't eat what I baked, only taste testing and that means…..only a small bite leh.Then, Hubby was saying maybe I screamed at the kids too much during the holidays…….since I'm at home with them most of the time, well OK…….maybe a little, but not until I lost my voice…….anyway, I would blamed it on the crazy ever-changing weather for this! But….who cares! The baking still goes on as that is what I like……..LOL. So last night after the heavy rain……..I felt so lazy and sleepy (hey, it's only 7.45pm), then I thought maybe I'll bake something to keep me awake….and the good excuse is….baking for breakfast tomorrow, I know that is not a good excuse to bake, but well, now that the kids are on school holiday…..I have no one ordering me to bake for recess time, not until they goes back to school in another 1 weeks time. As I have gathered these varieties of Chiffon Cakes recipes, different flavors and all looking so yummy, how can I resist baking them? So I chosed 'Marble Chiffon Cake' tonight…….and the rest will follow next :P I found this recipe here and I have also gathered a few more for the line-up…….the outcome, I must tell you the very truth…..it's super soft, super light and it tears like cotton……if you know what I meant, when you eat……… you must try and definitely a keeper !! I must say I did not follow exactly the method stated in the recipe, so I'm not going to put in word by word as that would not be fair, so the method is according to what I did ^-^ MARBLE CHIFFON CAKE (for 21cm tube tin) Ingredients for egg white mixture: 180gm egg whites (approximately from 5-6 eggs) 90gm castor sugar 10gm cornflour Ingredients for egg yolk mixtures: 70gm egg yolks (from 3-4 eggs) 60gm water 60gm vegetable oil (I used Canola Oil) 70gm + 10gm Plain flour (I used Superfine flour because my plain flour ran out) 20gm caster sugar 8gm Cocoa powder (I used 1 Tbsp) Method : Beat the egg whites in a clean dry bowl until frothy, add in the sugar tablespoon by tablespoon. Then add in the cornflour and beat until the egg whites forms stiff peak. Set aside. Mix the egg yolks, water and oil together until well combined. Add in the 70gm flour and 20gm sugar and mix well until the mixtures is smooth and creamy. Divide the egg yolk mixture to two equal portion in two separate bowl (A and B). Pre heat oven to 170~C and place rack in the centre of the oven. In bowl (A), mix in the 10gm flour and mix well. In bowl (B), mix the 8gm cocoa powder into it and mix well. Divide the egg whites into 2 equal portion and fold in to bowl (A) and bowl (B). Make sure to gently fold in to get a well blended mixture, avoiding not to over mix and breaking up the meringue too much. Pour the 1/3 of the (A) into the ungreased 21cm tube tin, then followed by (B), use a skewer to swirl it. Then repeat with the (A) and then (B) and swirl again until you get all the batter into the tube tin. Bake at preheated oven for 50-55 minutes or until your cake tester inserted to the centre comes out clean. Invert the cake immediately after removing from the oven and let it cool completely before unmolding it from the tube tin. Enjoy! Happy Chiffon Cake baking !!
小さめのシフォンケーキをデコレーションして、1人1つ食べちゃいます！
Tips and tricks for the most cloud like cake ☁️
Recipe Published: June 26, 2021 | Updated: Aug 7, 2022 Written by: Jasma
Basic Chiffon Cake is a light, airy, and incredibly tender cake that is perfect for any occasion. This 8-inch cake is known for its delicate texture and subtle flavor, making it an ideal base for a variety of toppings and fillings. The batter for a chiffon cake is made from a mixture of flour, sugar, eggs, oil, and a liquid flavoring such as vanilla or citrus juice. The egg yolks and sugar are beaten until light and fluffy, while the egg whites are whipped to stiff peaks to create the cake's signature airy texture. The oil keeps the cake moist and tender, while the whipped egg whites give it a light and airy crumb. The batter is poured into an 8-inch tube pan and baked until golden brown and a toothpick inserted into the center comes out clean. Once baked, the cake is inverted and allowed to cool completely in the pan to maintain its light and airy texture. Basic Chiffon Cake can be enjoyed plain or frosted with a variety of toppings, such as whipped cream, buttercream, or a simple glaze. It can also be layered with fresh fruit, custard, or fruit preserves for added flavor and texture. This cake is perfect for birthdays, tea parties, or any celebration where you want to offer a light and elegant dessert. Its versatile flavor and texture make it a favorite among cake lovers.
Former Biomedical engineer, Susanne Ng worked in biomedical research before she chose to stay home to spend time with her three children. She took up making
Soft and fluffy jasmine tea-infused chiffon cake with green grapes and whipped cream.
