Orange Chiffon Cake

Ladies, this is the orange chiffon recipe I promised. Am typing it this morning before I forget, and am also baking one right after I finish this. It's from The Cake Bible by Rose Levy Beranbaum.

I am a maniac and weigh EVERYTHING, yes even salt & vanilla (I love my digital scale ), but for the oil and orange juice you can just use a measuring cup, and use measuring spoons for the small stuff, baking powder etc...

Sifted cake flour - 225g
Caster sugar - 300g
Baking powder - 2 tsp (10g)
Salt - 1/2 tsp (4g)
Safflower oil - 1/2 cup (108g) I use canola oil
7 size B eggs, separated + additional whites
egg yolks - 130g
egg whites - 300g
Fresh orange juice - 3/4 cup (182g)
Grated orange rind - 2 tbsp (12g)
Vanilla - 1 tsp (4g)
Cream of tartar - 1 1/4 tsp (4g)

1. Set aside 2 tbsp sugar. Combine flour, remaining sugar, baking powder and salt.

2. Add oil, egg yolks, orange juice and zest and vanilla. Whisk until smooth, about 1 min.

3. Beat egg whites till frothy, add cream of tartar, and beat till soft peaks. Gradually add reserved 2 tbsp sugar, and beat till stiff. Do not overbeat. Gently fold in egg whites into batter until just blended.

4. Pour into 10" tube pan, batter will be about 1" from top. Bake at 325F for about 55 mins. until tester comes out clean.

5. The cake has to be cooled upside-down in the pan until completely cold. Place the opening over the neck of a bottle (I use my balsamic vinegar bottle, but any tall bottle with a top that fits in the tube opening works) and leave in draft-free area until completely cold.

You can also make half recipe and bake in 20cm chiffon tin.

Did I mention this cake is quick to put together? In the time between posting the recipe and now, I've mixed it up (half recipe)and put it in the oven . Well, I had the eggs separated already as they're easier to separate when cold. Now waiting for it to bake up nice and golden!

hi shimi , can i reduce the caster sugar to half ... plan to make for my grandparents since their like orange . If i reduce will it run ? advice pls ?

Nira, I haven't tried it with reduced sugar. The cake is not very sweet because orange juice can sometimes be quite sour, so they balance each other out.

If you still want to reduce the sugar, try 50g less, but I don't know what effect it may have on the texture of the cake though.

I can't wait to try it out! Thank YOU!

BTW. I used to be the opposite of the Weigher Of All Ingredients and I liked the rush of uncertainty Fast forward a few orders and re-bakes.....I'm a believer and weigher. Hahaha.

Where do you get your digi scale from? Thinking of getting the one from Chang Thung. Recommend?

Thanks for the recipe Shimi!!!
I always love Orange Chiffon cake!!

You're welcome gals! My cake is cooling upside down now...but can't eat it, it's for an order today.

Eunice, I got my scale at Parkson when they were having a sale. I think the one at CT or BWY are OK as well. Anyone here have them?

I love weighing, because a gram is a gram is a gram. A cup can be so variable, especially as there are different standards around the world!

There's actually the recipe with full instructions on the net. It's at http://www.epicurious.com/recipes/food/views/Orange-Glow-Chiffon-Cake-105984 Wish I had known about it sooner, much easier to copy and paste a link than typing out the recipe

LOL. Thank sanyway! BTW, what are those things in your display picture? I'm trying to figure them out

Ya I hate it cos my choc recipe sometimes doesnt turn out - I want a perfect turn out everytime! So once I get a digi scale I'm going to convert those cups into grams and weight it always and forever.

Not sure about the weighing scale in BWY but the one in CT does not convert to oz, it only measures in gram. Pastry pro has one that can weigh in both gram and oz, more useful i think esp if you come across old recipes or UK recipes.

Oh yes Tracey, the ones that have oz and gram measurements are definitely more useful. I wouldn't buy a scale that only weighs in 1 whatchamacallit... And of course the Americans have not gone metric, so even the cup conversions are in oz

Eunice, those things are savarins. Brioche dough baked in muffin ring molds (BWY has them). They look like a regular muffin tin but has a thingy in the middle so the cake looks more like a donut. Soaked the babies in syrup then filled with whipped cream and raspberries - YUM!! You can get the recipe here if you wanna give it a shot. It also makes fantabulous raisin sticky rolls. So good, but so bad for your waistline!!
http://www.epicurious.com/recipes/food/views/Basic-Brioche-351237
She has brand recommendations for the flour, but I just used the flour I buy fr BWY, still jadi.

K i will try to opt for that one, thanks for the note! Really appreciate it. Do you rmb the price of the one at PP? I can't exactly get to PP though. We will have to figure taht out.

Shimi, i am not clicking teh link! no no no!
trying to eat healthy.

Eunice,

I'm a lazy shopper and going around under the hot sun looking for parking will get me on my nerves at times, so I got my digital scale for abt RM50++ inclusive of shipment at www.lelong.com.my.

You might want to try your luck there.

Thanks soochs Does it have oz and grams? Will try tmr!