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| Soft, fragrant & fluffy ... mmm! |
Ingredients A:
3 egg yolks
2 T castor sugar
4 T freshly squeezed orange juice (about 1 small navel orange)
4 T corn oil
1 tsp of finely grated orange rind (orange part only, preferably organic & unwaxed)
1/2 tsp vanilla essence or 2 tsp rum (idea from here)
Pinch of salt
Ingredients B:
3/4 C cake flour
1 tsp baking powder
Ingredients C:
3 egg whites
4 T sugar
Pinch of cream of tartar
Method:
Preheat oven to 180 deg C. Standby an 18cm chiffon tin (a tube tin with detachable base). The tin does not have to be greased as the batter needs to "climb".
Ingredients A: Beat together manually with a wire whisk till well-mixed (less than a minute).
Ingredients B: Sift into egg yolk mixture and stir till well combined.
Ingredients C: Using an electric whisk, beat egg whites with cream of tartar till frothy. Add in the sugar and whisk on maximum speed until meringue is stiff (takes me 2-3 minutes).
Using a silicon spatula, stir a little of the meringue into the flour mixture to lighten it. Then in 2 - 3 lots, quickly fold in the rest of the meringue into the flour mixture, taking care to scoop up batter from the bottom of bowl. It's ok to leave a few white streaks rather than deflate the meringue by over-mixing. Bang the bowl on the counter to release large bubbles then pour the batter into the chiffon tin. Run the spatula around the cake to release any more bubbles, then smoothen the top.
Bake immediately for 25 - 30 minutes. The cake should actually be baked at 170 deg C but mine is a Healsio steam oven with minimum temperature of 180 deg ... it still seems to work.
When done, remove cake from oven & invert the tin to stand on it's legs until completely cold. If your tube tin does not have legs, you can stick it upside-down with the tube fitted over a suitable bottle. Gravity will help keep the cake from collapsing. Do not be tempted to remove the cake from the tin while still warm! If in a hurry, wrap damp kitchen paper or cloth around the tin to draw heat out quicker. When cold, run a very thin spatula or knife around the edges in a smooth motion (to get an even brown look to the chiffon) to loosen the cake & pop it out.
Pandan Chiffon Cake
I've experimented with quite a few different recipes, and found this one to be very soft & fluffy (adapted from here). Please read this informative post about making pandan chiffon cakes on ieatishootipost.sg first. My recipe is for an 18cm tube pan.
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| Pandan chiffon coloured with pandan paste |
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| Pandan chiffon naturally coloured |
Ingredients A:
3 egg yolks
3 T castor sugar
2 T corn oil
4 T thick coconut milk ... (or coconut powder - see notes below *
1 T pandan juice (squeezed from 3 - 5 pandan leaves processed with 2T water)
(or use 1/2 tsp of pandan essence + 1 tsp of pandan paste)
1/2 tsp pandan paste (optional)
1/2 tsp vanilla essence
Pinch of salt
Ingredients B:
3/4 C cake flour (for a very very airy cake, use 70g, ie 1/2 C + 1 T flour)
1 tsp baking powder
Ingredients C:
3 egg whites
3 T sugar
1/4 tsp of cream of tartar
Follow the above steps.
* $0.60 of grated coconut is sufficient. After I squeezed for pandan juice, I had extra 1 T of pandan juice, so I mixed it in the coconut before squeezing for milk. I got exactly 4 T of green coconut milk out of it. Coconut can be kept for a 2nd squeezing for thin milk for other recipes.
** This recipe uses 5 T of fluids. Easier to add 4 T of dried coconut cream powder to Mixture A, so the coconut milk does not take up the fluid part. Then use 4 T of water to blend the pandan leaves, which is easier. Add 1 T of evaporated milk for extra richness.
*** For a "healthy" chiffon, substitute coconut milk with water or milk, and use virgin coconut oil instead of corn oil (very fragrant, supposedly very healthy, but very expensive).
**** Other flavours: use 5T fruit juice (orange, lemon, beetroot etc) or beverage like coffee, earl grey tea etc with suitable essence. For Matcha (Japanese green tea) chiffon, add 2 tsp of matcha powder.
Matcha Chiffon Cake / 抹茶シフォンケーキ
(click here for complete post)
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| Matcha Chiffon "baked" in Microwave. |
3 egg yolks 卵黄
2 T sugar ヒマシ砂糖
1 T honey 蜂蜜
4 T milk エバミルク
4 T corn oil サラダ油
Ingredients A:
1/2 C + 2 T cake flour 薄力粉 ケーキ
1 tsp baking powder ベーキングパダー
2 tsp matcha powder 抹茶
Ingredients C:
3 egg whites 卵白
3 T sugar ヒマシ砂糖
1/8 tsp cream of tartar 酒石英
Follow the above steps. Pour into suitable microwave container and microwave on HIGH for 3.5 minutes. Or bake in a pre-heated oven at 180 deg C for 25 - 30 mins or until done.
Recipe from internet ...
Orange Chiffon Cupcakes:
2 Nos eggs
40g caster sugar
60g Hong Kong flour-sieved
1 tsp orange zest
6g olive oil
15g fresh orange juice
Beat the eggs until foamy. Add in caster sugar in 3 lots and whip until peak forms.
Fold in HK flour by hand or spatula.
Add in orange zest and mix well.
Stir in mixed olive oil and orange juice, mix well.
Scoop into paper cups until 80% full, bake in
preheat oven at 170 degree for 15 minutes.
Air fryer: no
preheat required, low rack, "bake" option, 180 degree
for 8 - 9 minutes
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