Chinese New Year is just over. If you still have lots of Mandarin oranges left, why not make a Mandarin Orange Chiffon Cake.
I happen to be browsing through Bernice's Kitchen blog recently (still halfway only). She really bakes a lot, especially a lot of breads. If you want to look for bread recipes, you can go over if you can read Chinese.
But instead of making breads, I started with one of her chiffon cakes. It was originally an Orange Chiffon Cake, but since it was during CNY, we only had lots of Mandarin oranges, I did a Mandarin orange version.
I always love chiffon cakes for its lightness.
Mandarin Orange Chiffon Cake
Ingredients (makes one 17cm chiffon tin)
3 egg yolks
30g vegetable oil
40ml fresh Mandarin orange juice
zest of 1 Mandarin orange
50g cake flour
3 egg whites
5g corn flour
1. Whisk egg yolks and sugar until the sugar dissolves.
2. Gradually add in vegetable oil, followed by Mandarin orange juice and zest.
3. Sift cake flour twice and add into egg yolk mixture. Mix until just combined. Set aside.
4. In another bowl, whisk egg whites until foamy. Add in combined sugar and corn flour mixture gradually and continue whisking until stiff peak form.
5. Gently fold in the egg white into the egg yolk batter (in step 3) in 3 batches.
6. Pour the batter into an ungreased chiffon tin. Give the tin a few slight knocks on the tabletop to remove air bubbles. Bake in preheated oven at 170 deg C for 35 minutes.
7. Remove from oven and invert the tin immediately onto a cooling rack.
8. Unmould the cake only when it is completely cool.
Recipe adapted from: 戚风蛋糕&泡芙 (Bernice's Kitchen)