Freshly and Lovingly Baked on : 17th Mar 2014
In order to ensure that I really know what I am baking, I decided to bake this cake one more time. I wanted to see if I change certain or substitute certain components of this recipe, I will still be able to get the same result. As I have said before, there are a few items I am fearful to bake. Chiffon cake is definitely one of them. But after having 2 successes thus far, the confidence index has soared tremendously and I am now able to attempt self-altered version.
As you can see from the title of this post, this bake is marked the #200 of the bakes I have done so far since I started baking in Mar 2012. It does not include fail attempts. I actually wanted to bake something really difficult in my opinion for this #200 bake. But well, I figured I can do it for #201? 😉
So here goes:
5 egg whites
4 egg yolks
40g Canola oil
45g + 2 Tsp Orange Juice
1 Tsp Orange Essence
80g Granulated white sugar
90g Cake Flour
2 Tbsp Orange Zest -Freshly grated from 2 oranges
Grate the Oranges and set aside.
Whip up the egg whites with half the quantity of sugar until stiff peaks. Put these in the fridge while you work on the yokes.
Beat yolks with the remaining sugar until pale and white. Mix the orange juice, orange essence and oil into the yokes btter. Sift the cake flour into the batter and mix well to ensure no lumps. Add in the zest and mix well.
Fold 2/3 of the meringe into the batter. Then pour this batter into the mixing bowl which holds the remaining meringe. Fold it carefully so as not to deflate the air whipped up.
Pour this batter into the cake mold and bake this in a preheated oven of 170 degree. Bake at 170 degree for 20 minutes before turning down the temperature to 160 degree and bake for another 10 minutes.
After that, turn the cake mold upside down and leave it to cool down completely before attempting to de pan the cake.