Orange Chiffon Cake

Tuesday, 12 August 2008

I think this is becoming a chiffon cake madness. Ever since I felt confident enough to make chiffon cake, I have been absolutely mad about making them.


This is another of SD's masterpiece again. SD recomended that pure orange juice is used, ie those freshly squeezed from the orange but I was too lazy so I just used orange juice from the carton, hehe.


140g plain flour
40g cornflour
1 tsp baking powder

7 eggs yolks
1 tbsp orange zest (grated then chopped)
60g castor sugar
95g odourless oil
150ml orange juice

7 egg whites
100g castor sugar
1/4 tsp cream of tar tar

1. Sift all flours 3 times and set aside.
2. Whisk egg yolk and sugar from B till sugar dissolve and batter turns pale yellow.
3. Add in oil, orange zest and orange juice and continue to whisk for a minute in slow speed.
4. Fold in the sifted flour one tablespoon at a time. Do take note that there should not be any flour particles after sifting.
5. Whisk the egg whites with cream of tar tar till frothy.
6. Add in 1/2 if the sugar from C, continue whisking for 3 minutes. Then add in the rest of the castor sugar and whisk for another 3 minutes or until stiff peak.
7. Fold in 1/3 of the meringue (stiffen egg white) into the yolk.
8. Then fold in the egg yolk into the meringue. make sure not to overfold causing the egg white to deflate.
9. Pour in the mixture into the angle pan tin. Using a butter knife, run through the muxture a coupple of times to remove any large air bubbles.
10. Bake at a preheated oven of 160degC for an hour.

Banana Mocha Chiffon Cake

Saturday, 9 August 2008

banana mocha chiffon cake

The other day I was viewing Aunty Yochana's blog when I realise that all this while I've shaven off the top of my chiffon cake. No wonder my chiffon cake always look weird! I thought it was because of the sinking down in the middle (which is probably one of the reason why it looks ugly lar! =.=)

But unable to make the cake and deliberately making the cake bald is two different story. So this time when I attempted to make the cake, I had to make sure that the cake is completely cooled down before removing it from the tin! (I always have been impatient all this while =.=)

The last time the cake became burnt at the top and I had to remove it from the oven before the designated time. But SD advise that I were to cover it with a piece of aluminum foil 2/3 through baking as the oven I'm using now is the old kind without a fan or anything. So I followed obediently and it worked! Thanks SD! :D


120g plain flour
30g cornflour
1 teaspoon baking powder
1/4 teaspoon salt
15g cocoa

7 egg yolks
50g caster sugar
200g mashed banana mixed with
1 teaspoon lemon juice
2g (1tsp) coffee powder
20g of milk powder dissolved in
100ml of water
125ml canola oil (or any odorless vegetable oil)

7 egg whites
90g caster sugar
1/4 teaspoon cream of tartar


  1. Sift all of ingredients A 3 times and set aside.
  2. Whisk egg yolk and sugar together till all the sugar dissolve and mixture is pale yellow. This should take about 3-5 minutes. Then add in the rest of ingredients B and continue beating with the electric beater.
  3. Fold in all of ingredients A that have been sifted.
  4. In a separate bowl, whisk the egg whites with the cream of tartar till frothy.
  5. Add in half of the sugar and continue whisking for 3 minutes. Then add the remaining sugar.
  6. Continue whisking until you obtain a shiny meringue, with a slightly soft peak.
  7. Fold in 1/3 of the meringue into the egg yolk mixture.
  8. Fold the egg yolk mixture into the remaining meringue.
  9. Pour into the chiffon cake tin, and using a knife, cut through the batter a few time. Tap the tin onto the table a few times to remove any large air bubbles.
  10. Bake at 160 degrees for 1 hour.
  11. Once removed from the oven, over turn the tin, and leave it until it cools completely. Only then should you remove the cake.
  • Make sure that the flour is properly folded, if not, the cake will rise very quickly in the oven, and sink when it's removed from the oven. N.B. You have to fold it tablespoon by tablespoon.
  • Its much easier to separate eggs when its cold. The bring it to room temperature.
  • All ingredients should be at room temperature.
  • Fold the egg yolk and the meringue together is the crucial part. Fold some meringue into the yolk batter first ti make sure that its lighter. Then only should it be folded into the meringue. Be careful not to deflate the meringue.

Difference between sponge and chiffon cake

Friday, 1 August 2008

I have always wondered what was the different between these cakes. Having failing in making these cakes several times, where the cake rose up nice and high in the oven and then decided to fall rapidly after leaving it, these little rascals made me even more adamant to reach a point where I can confidently be sure that my cake will turn up well.

As time pass, I saw several recipes which made me confused as there was many sponge and chiffon recipes, and some had oil and some did not. So with Google backed up, I decided to do some investigation and came to this website *click here*

Summary from the website:

Sponge cake: Basically water and oil/butter/fat free. Yolk and whites are beaten separately.

Genoise cake: Recipe similar to sponge cake except it calls for water and butter/oil/fat. Eggs are beaten as whole and over a water bath.

Chiffon cake: Calls for oil. Quote:

The dry ingredients are mixed together and then the oil, egg yolks, water and flavouring are beaten in. The egg whites are first beaten separately till stiff but not dry, and then folded into the batter. The batter is quite thin and is traditionally baked in a tube pan.

.... Egg white beaten till stiff and not dry??? Huh??? -_-

Angle food cake: Hmm, first time hearing this. Guess I'm pretty sua ku, haha. Basically chiffon cake with no fat. BUT contains the highest amount of sugar amongst these cakes.

I think I'm sticking to sponge and chiffon cake in the end :D