Sunday, 24 June 2012

Orange Glow Chiffon Cake

I have never been a fan of chiffon cake as Ive always found it dry and lack of flavour....maybe Ive been trying the wrong ones....Ive never baked a chiffon cake before yet Ive always wondered...can a chiffon cake made to be moist and light yet flavourful.....

Eventually I got a tube pan but it has been lying in the drawer for months till this weekend when I decided to make something with oranges in the fridge...so I was looking for a moist orange chiffon cake and I came upon Cakes and More....a lovely blog with the cake I wanted.....and what she had was a very detailed version of Rosy Levy Beranbaum's Orange Glow Chiffon Cake Recipe....though I didnt read thru the whole post, I knew immediately, this was what I was looking for....

So, here goes...my Orange Glow Chiffon Cake...moist, airy, baked to perfection, smells awesome and tastes delicious......I admit that I did not follow every single helpful tip that she has given in the blog as I always like to keep it simple....so for those who wants to know more about the cake and the tips, do check out the blog...im sure it's very helpful....;)


Ingredients :

All purpose flour    190 gms
Corn Flour               34 grms
Superfine sugar       1 1/4 cups - keep aside 2 tbsps

Baking powder        2 tsps
Salt                          1/4 tsp
 Sunflower/canola oil    1/2 cup



Egg whites -    1 1/4 cup (I needed 8 eggs)
Egg yolks   -  1/2 cup ( I needed 7 eggs)
Orange juice - 3/4 cup
Grated orange zest - 2 tbsp


Vanilla extract    - 1 tsp
Cream of tartar  - 1 1/4 tsp

Method :
Preheat oven 160 degrees....do not grease ur tube pan as the cake has to cling to the pan to rise...

In a mixing bowl, combine the flour, cornflour, baking powder all but 2 tablespoons of sugar and salt. Set aside.

Now to beat the egg whites, start with your hand mixer or pour into the bowl of your stand mixer and mix on low speed. When it starts foaming well, add the cream of tartar and continue beating using a balloon whisk. Continue to beat gradually increasing the speed to medium high. When the beater show soft peaks form, add the 2 tablespoons of sugar you have reserved. Continue beating in medium high till the whites form stiff peaks. Mine took a few minutes....keep monitoring...To check, stop your mixer, lift the beaters from the whites, you should be able to see peaks which stand straight. If they droop right away and fall back, you have to beat a little more. Do not want to beat the egg whites till they dry out. Once the whites are whipped to the right consistency, keep the bowl aside.

Now, with the dry ingredients. I just used a big spatula and mixed it all together for 1 minute to mix and aerate the mixture. Make a well in the center, add the orange juice, yolks, oil, orange zest and vanilla extract. Mix it all together till smooth. Do not overmix. Now fold in 1/3 of the egg whites into the flour mixture. Mix to lighten the batter. Then add in the rest. Fold in quickly, gently, but thoroughly. The batter is neither thick nor thin. Try to incorporate it together but do not overmix as it will not be airy then.
Do not do it the other way around : mixing the dry ingredients to the egg whites....!

Pour the batter into the tube pan. The batter must be about 1 inch from the top.. Run a sharp knife or metal spatula through the batter to prevent air pockets. Wipe away any batter from the tube or the sides of the pan. Bake for 55 minutes or till a cake tester inserted in the center comes out clean .Mine took 60 minutes. It all depends on your oven...do keep checking after 55 minutes till it's done....



Once out of the oven, turn the cake upside down to cool it....It helps it your tube pan has feet so the top of the cake wont touch your cooling rack...The cake will take 1 1/2 hours to cool.

After 1 1/2 hours, keep your serving platter nearby, loosen the sides of the cake with a long metal spatula or a knife. Run it along the sides of the core tube as well.. Place the serving plate on top of the pan, put the plate on the table and invert the cake. Then slowly remove the core...u may need to use a knife for this....

I watched this video by Rose and it really helped .....do watch it....

Part 1
Part 2

Now for more pics ;)






Linked this to :

Favorite Cake Recipes


14 comments:

  1. Really soft like a chiffon.
    Nice cake..

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  2. Very moist and mouth watering cake.

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  3. Looks yummmmmmmm....

    http://anshu-mymomsrecipes.blogspot.in/

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  4. Hey, this cake looks awesome. For a first time this looks perfect.

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  5. Well done Resh & what a great flavor chiffon cake! Looks absolutely divine, soft, moist & spongy! YUmmy! :)

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    1. thnx Kit..it was indeed exactly how u described it ;)

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  6. I can have this slice any time of the day. just love this

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  7. soft and yummy cake Resh. Perfectly done.

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  8. Soft and spongy cake....

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  9. Wow super soft looking chiffon cake over there!!! Me too never a fan of chiffon cakes until I tried one recently. Would love to have a slice now Resh! :)

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    1. haha...this is the first that Ive eaten and not rushed for water ;).....proud of my bake...hehe...give it a try...

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  10. Chiffon cake looks perfect and spongy. I haven't made one at home.

    Thanks for sharing with Favorite recipes event: Cakes

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