13 November 2007
I'm so disappointed when I turn the cake out of the tube pan. It is far too bad from the precious 2 chiffon cakes that I had made. I think it's probably due to the egg whites. It took unusually long to beat the egg whites to stiff peak. I did not reach the stiff peak stage eventually and I decided to fold into the egg yolk mixture. And that was how the result came out. I suspect that maybe the bowl was not cleaned properly the last time. I couldn't think of other reasons yet.
Other than the shape of the cake, I still like this cake very much as it's very soft and orangy.
Recipe from "Chiffon Cake is Done" by Kevin Chai
Ingredients (I reduce portion to using 2 eggs for 6 inch tin)
7 egg yolks (I use 2)
50g caster sugar (I use 15g)
1/4 tsp salt (I omit)
4 tbsp cooking oil (I use 20ml)
2 tbsp grated orange rind (I grate 1 orange)
60ml orange juice (I use 20ml)
few drops orange colouring (I omit)
110g self raising flour (I use 35g)
7 egg whites (I use 2)
1/2 tsp cream of tartar (I use 1/4 tsp)
130g caster sugar (I use 40g)
1. Combine egg yolks, salt, sugar and beat until pale in colour. Add cooking oil, grated orange rind, orange juice and colouring and mix well.
2. Fold in flour until batter forms.
3. Whisk egg whites and cream of tartar until frothy. Add in sugar gradually in 3 portions until stiff peaks form.
4. Gently fold in egg white mixture into the egg yolk mixture, 1/3 at a time.
5. Pour mixture into ungreased 9 inch tube pan and bake at 170C for 30-40 mins.
6. Remove from oven and quickly turn the chiffon cake upside down on a wire rack.
7. Wait for the cake to cool completely before removing it from the tin.