This is my second attempt in making chiffon cake...there is a noticeable improvement :) The cake did not shrink and there are not many noticeable air bubbles in the cake and I have to thank Alan of Travellingfoodies for giving me a few pointers on making chiffon cake...the rest is just practice. These pointers given to me I found invaluable ,and there was improvement in my chiffon cake this time. I baked an orange flavored one and it was yummy...light and spongy and the orange rinds adds a tangy zest to the cake. I will go on practising till I get a perfect one....one that is standing tall and smooth :p * Alan, thank you for sharing some pointers with me in making a chiffon cake :)
Another person I have to thank is Lynne Lee-Diep for giving me the link for this recipe. Orange Chiffon Cake that is foolproof taken from Joyofbaking and I really like the light and spongy texture of this cake. A keeper for sure. I halved the recipe for a one 10" tube pan and I reduced the sugar to 1 cup for I do not have a sweet tooth. The sweetness was just nice for me with the sugar reduced :)
I am happy with the texture of the cake , of course there is so much improvement compared with the last chiffon cake I made :) The most important factor to remember when making chiffon cake is not to deflate the egg white when folding into the batter and to straight away invert it the moment it is out of the oven. I will be making more chiffon cakes in the coming days as I know chiffon cake is much healthier than butter cake. Due to the lightness of the cake, one can eat a few slices at one go, which I did! Especially the orange scent is so refreshing.
Orange Chiffon Cake: ( adapted from Joyofbaking )
6 large eggs plus one additional egg white (30 grams)
2 1/4 cups (225 grams) sifted cake flour
1 1/2 cups (300 grams) superfine white sugar(caster sugar) * I reduced the sugar to 1 cup
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons grated orange zest (outer orange skin)
1/2 cup (120 ml) vegetable, corn, canola, or safflower oil
3/4 cup (180 ml) freshly squeezed orange juice(2 - 3 large oranges)
1 teaspoon pure vanilla extract
1/2 teaspoon cream of tartar (optional)
Note: To make superfine sugar, process 1 1/2 cups (300 grams) of granulated white sugar in your food processor for about 30-60 seconds or until finely ground.
Separate the eggs while they are still cold. Place the egg yolks in one bowl and the whites (along with the extra egg white) in another. Cover with plastic wrap and bring to room temperature (about 30 minutes).
Preheat the oven to 325 degrees F (170 degrees C) and have ready a 10 inch (25 cm) two pieceungreasedtube pan.
In the bowl of your electric mixer, fitted with the paddle attachment, (or use a hand mixer) place the flour, sugar (minus 1/4 cup (50 grams)), baking powder, salt, and orange zest. Beat until combined. Make a well in the center of the flour mixture and add the egg yolks, oil, orange juice, and vanilla extract. Beat until smooth (about one minute). Scrape down the sides of the bowl as needed.
In a separate bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 1/4 cup (50 grams) of sugar and beat until stiff peaks form. With a large rubber spatula or wire whisk, gently fold the egg whites (in three additions) into the batter just until blended (being careful not to deflate the batter).
Pour the batter into the ungreased tube pan and bake for about 55 to60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed, the cake will spring back).
Immediately upon removing the cake from the oven invert (turn upside down) the pan and place on a bottle or flat surface so it is suspended over the counter. Let the cake cool completely before removing from pan (about 1 - 1 1/2 hours).
To remove the cake from the pan, run a long metal spatula around the inside of the tube pan and center core. Invert onto a greased wire rack. Dust the top with confectioners sugar (powdered or icing). Serve with softly whipped cream (or ice cream) and fresh fruit.