After baking the Orange Rice Flour Chiffon Cake which was really good, I tried using the similar recipe to bake this cake by adding cocoa.
The cake is soft, spongy, moist and part of the cake has the tangy flavour of the orange and the nice aroma of chocolate. Overall, it is also another lovely chiffon cake.
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]
30 gm cooking chocolate - melted by double-boiling or steamed with 1/2 tbsp milk [Note: use good quality cooking chocolate for better flavour]
1 tsp chocolate essence - optional
- 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.
- Remove 1/3 portion of batter into another bowl. Stir in melted chocolate until well mix.
- Pour batter both batter alternately into a 19-20 cm [7 inch] tube pan, starting and ending with orange batter. You can create a marble effect by using a skewer to swirl around the batter. 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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