I have no idea how many decades that I have not bake chiffon. Looking at many baking buddies are busy with their chiffon baking that make my hand very itchy to have mine as well. I really miss the light and flufiines of the chiffon so this morning I quickily come out with this orange chiffon provided with the ingredients that are available in my kitchen.
I am very satisfy with the result. It tasted very fragrant and the texture no doubt is soft and fluffy. I believe the orange zest play an important role in this recipe as well as the big amount of orange juice that had added in.
It does not looks beaitiful but something very simple and refreshing cake. It was chilled before serve, what could I say, sometimes, simplicity is kind of satisfaction in life.
Recipe for 17cm chiffon pan:
110g egg whites
55g caster sugar
5g corn flour
40g egg yolks
36g orange juice
36g vegetable oil
2 orange zest
55g plain flour
2 tablespoon water
- Combine the egg yolk, orange juice, vegetable oil, orange zest, water and flour until well mixed.
- In another clean bowl, beat the egg white until soft peak then gradually add in the sugar and continue beating. Lastly add in the corn flour. Beat until nearly stiff peak and stop.
- Fold in the egg white into egg yolk batter in three batches untill well combine.
- Pour the batter into the chiffon pan and bake at 180C preheated oven for 30 minutes.
- Take out from the oven and place the cake upside down until completely cool down. Place in the fridge for an hour then unmold and serve.