I'm very happy with this chiffon cake recipe. Supposed to bake it long ago but never get to do it until now. Must thank Vivian [Vivian Pang's Kitchen] for sharing this lovely chiffon cake recipe [here] using rice flour.
The cake is soft, spongy, moist and the tangy flavour of the orange is good.
Ingredients For Egg Yolk Mixture
5 egg yolks [I used size A eggs]
15 gm castor sugar [I used 1 tbsp]
40 ml corn oil
50 ml orange juice and zest [about 1 big orange]
60 gm cake flour [I used superfine flour]
30 gm rice flour
1/4 tsp salt
Ingredients For Egg White Mixture
5 egg whites
1/4 tsp cream of tartar [optional]
45 gm castor sugar [I used 3 tbsp]
5 egg yolks [I used size A eggs]
15 gm castor sugar [I used 1 tbsp]
40 ml corn oil
50 ml orange juice and zest [about 1 big orange]
60 gm cake flour [I used superfine flour]
30 gm rice flour
1/4 tsp salt
Ingredients For Egg White Mixture
5 egg whites
1/4 tsp cream of tartar [optional]
45 gm castor sugar [I used 3 tbsp]
- Sieve both flours together and mix in the salt.
- Separate egg yolks and whites into 2 separate bowls.
- Beat egg yolks and sugar until creamy, drizzle in oil and orange juice/zest. Beating mixture as you drizzle in the oil and orange juice until well blended.
- Fold in sifted flours and mix until well combined.
- Preheat oven at 160 degrees C for 10 minutes.
- In a separate bowl, whisk egg whites until frothy, add in the cream of tartar [if using]. Continue whisking and add in sugar in 3 batches. Whisk until soft to stiff peaks.
- Fold lightly 1/3 portion of the egg white into the egg yolk mixture until well combined. Then mix with the remaining egg white. Fold until well combined.
- Pour batter into a 19-20 cm [7 inch] tube pan. Shake a little to smooth out the batter and tap pan several times on table top to release trapped air.
- Bake in preheated oven for 40 minutes.
- Remove from oven and invert immediately to cool cake before slicing.
- Use a slim spatula to run around the edge of the pan and around the tube to dislodge cake before slicing cake.
Notes: If using larger eggs [AA size], it is advisable to use a 20-22 cm tube pan.
Notes: Visit this site for its' Nutritional Facts [here]
I'm sharing this post with Little Thumbs Up April 2014 Event - Orange organised by Bake For Happy Kids and My Little Favourite DIY hosted by Anncoo Journal
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