Saturday, May 26, 2012

Orange Chiffon Cake

3 Egg Yolks
90g Cake Flour
1 Teaspoon Baking Powder
25g Caster Sugar
65ml Coconut Milk
1.5 Teaspoons Orange Emulco
2 Tablespoons Water
1.5 Tablespoons Vegetable Oil

4 Egg Whites
60g Caster Sugar
1/4 Teaspoon Cream of Tartar

1. Beat egg yolks and sugar till creamy

2. Drizzle in oil, coconut milk and sifted flours(cake flour and baking powder) till combined then mix water and put aside.

3. Then, in another mixing bowl, use a clean beater, whisk egg whites till frosty and add in cream of tartar. Mix well. Thereafter, add in the sugar in 3 batches and continue to whisk till stiff peak

 4. Carefully fold the egg whites into the yolk mixture in 3 batches

5. Bake in preheated 170° C oven for about 40 minutes. Use a skewer to check if it's done. Poke in the center and make sure it comes out clean.

6. Remove pan from oven and invert the pan immediately. Make sure it cool completely. (aiya, i didn't invert, ended with collapse cake and i let it cool on a wine bottle)

7. Run the spatula around the inner pan to remove the cake

Adapted recipe from EllenaGuan

(should invert it while cooling la!)

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