Orange Chiffon Cake (Cooked Dough Method) - 18 Mar 2014

Pardon me for back dating my bakes...

This is my third attempt using cooked dough method, in fact, more than that coz I've used the same recipe in Dec 2012. Somehow, I just couldn't get it right. My first two chiffon collapse...

This round was better but some part of the cake did not rise fully.  Otherwise, the taste & texture of the cake is great!  Will definitely give it another try again!

Orange Chiffon Cake
Recipe Source : Yumsilicious

 

 

 

Ingredients
60g plain flour
55g fresh milk (I replaced it with orange juice)
50g corn oil
20g sugar

5 egg yolk

1 tbp vanilla paste
Zest of 2 lemon (I used zest of 2 oranges)

5 egg whites
60g sugar (extra)
A pinch of cream of tartar (optional)

* make sure all the ingredients are at room temp.

Method

(1) Preheat oven to 165C

(2) In a small pan, add milk, corn oil and 20g sugar, bring to the boil and remove from the heat. Constantly whisk them together

(3) Sift the flour into the milk mixture, stirring constantly to form a soft paste. (See pic) – When the mixture is lukewarm, add in the egg yolks and mix well. Stir in lemon zest and vanilla.

(4) In a separate bowl, whisk the egg whites with cream of tartar until glossy. Slowly add in the sugar (60g), spoon by spoon until soft peak forms.

(5) Fold 1/3 of the egg white into the yolk-flour mixture to lighten the mixture. Then, gently fold the rest of the eggwhites into the yolk-flour mixture. be careful not to deflate the batter.

(6) Pour the batter into an ungreased tube pan. Bake for about 30-35 mins. {Make sure to check after 30 mins – Mine took quite quick to cook through). Test with a toothpick – it should come out clean when the cake is done.

(7) Take the cake out of the oven and invert the tin straightaway. Cool the cake in the pan completely.

(8) To release the cake: run a knife around the cake and gently release it from the tin (the cake might collapse a bit).