Saturday, January 3, 2009

Orange Chiffon Cake

Orange Chiffon Cake

6 large eggs, separated
1 additional egg white
2.25 cup (225g) sifted cake flour
1.5 cup (300g) superfine white castor sugar
1 tbs baking powder
1/2 tsp salt
1/2 cup (120ml) vegetable oil
3/4 cup (180ml) freshly squeezed orange juice
2 tbs (10g) orange zest
1 tsp pure vanilla extract
3/4 tsp cream of tartar

(1) Separate the eggs and place whites in one bowl and yolk in another.

(2) Preheat oven to 170°C and have ready a 10" 2 piece tube pan (ungreased)

(3) In bowl of electric mixer, fitted with the paddle attachment, place the flour, sugar (minus 3 tbs - 42g), baking powder and salt.

(4) Make a well in the centre of flour mixture and add egg yolks, oil, orange juice, orange zest and vanilla extract.

(5) Beat for about a minute or until smooth

(6) In a separate bowl, with the whisk attachment, beat the egg whites until foamy.
(7) Add cream of tartar and continue to beat until soft peaks form

(8) Gradually beat in the remaining 3 tbs (42g) of sugar and beat until stiff peaks form.

(9) With a large rubber spatula or wire whisk, gently fold the egg whites into the batter just until blended. Be careful not to deflate the batter.

(10) Pour the batter into the ungreased tube pan and bake for about 55 - 60 minutes or until a wooden skewer inserted into the centre of the cake comes out clean. When lightly pressed, the cake will spring back.

(11) Immediately upon removing the cake from the oven, invert the pan and place on a bottlee/flat surface so it is suspended over the counter.

(12) Let the cake cool completely before removing from pan

(13) Remove cake by running a long metal spatula around pan. Invert onto a greased wire rack.

(14) Can store in an airtight container for a few days at room temp or ~ a week in fridge. Cake can also be frozen for a couple of months.

- This ingredient produces a cake which is not as soft as a sponge cake nor as dense as a pound cake.
- The black sesame-like seeds are actually poppy seeds which I have added to create a more interesting 'popping' effect with every bite of the cake.

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