Of all my chiffons, the most popular ones are my Pandan Chiffon and Orange Chiffon, the most requested flavours from my friends. Personally I love the Orange Chiffon a lot too. It is citrusy, light and refreshing. A breeze to do this flavor too. It does not take long to squeeze the 60ml of the orange juice and with my beloved Microplane zester, I could get the nice smelling fine zest in a jiffy.
Using my all-time-to-go-to chiffon recipe, here’s the Orange Chiffon version.
110g cake flour
120g caster sugar (separate into 60g and 60g)
1/4 tsp baking powder
60ml freshly squeezed orange juice
2 tbs orange zest
1/4 cup oil (60ml)
1/2 tsp vanilla essence
1. Grate the peel of 2 oranges to obtain around 2 tbs of orange zest. Squeeze the oranges to get 60ml of juice. Separate the egg whites and yolks. Sift cake flour and baking powder together.
2. Add 1/2 of the sugar (60g) to the egg yolks and beat till creamy and fluffy.
3. Stir in 1/3 of the orange juice and mix well. Fold in 1/3 of the sifted flour. Repeat till orange juice and flour are finished mixing in the yolk-sugar batter.
4. Add in vanilla essence, orange zest and salad oil, and gently mix well.
5. Beat egg whites until foamy. Add in the remaining sugar, and continue to beat until firm peaks are formed. I always prefer to beat till firm but NOT stiff peaks.
6. Take 1/3 of the egg white and add to the batter. Gently fold in to mix well. Pour the batter into the remaining egg white and gently fold in to mix well.
7. Pour the batter into chiffon cake mould. Gently knock the sides of the mould to release air bubbles trapped inside.
8. Bake in pre-heated oven at 150 deg cel for about 60 minutes. Remove from oven, invert the mould and set aside to cool for about 30 minutes. Once cooled, remove from mould.
I am using a 17cm mould and personally I prefer to let the chiffon cooled for an hour before unmoulding. I also prefer to unmould the cake using hands and not knife.
This is the kind of chiffon that one can chomp down a few slices at one go. And it goes so perfectly well with a cuppa tea for tea-time.