Orange Chiffon Cake - Cooked Dough Method
I first tried out the cooked dough method of chiffon cake using this same recipe. I failed in that attempt.... frankly, I have not figured out why. Maybe at that time, I cooked the dough too long, resulting in a very dry and overcooked dough... or maybe I had mistakenly measured the wrong amount of liquid... When I attempted this recipe last weekends, everything went so well that I really cannot understand what I had done wrong in that 1st disastrous attempt.
Anyhoo... this cake turned out so fluffy and good that it was very well received by the family.
Here's the recipe for a 18cm mold.
What you need
What to do
- 4 nos. egg yolks
- 75gm cake flour
- 1 tsp baking powder
- 92gm orange juice (from 2 oranges)
- 40gm corn oil
- 1 tbsp orange zest (abt 2 oranges)
- 4 nos. egg whites
- 65gm castor sugar
- 1/4 tsp cream of tartar (optional)
- Preheat oven to 160C.
- Place orange juice and corn oil to boil. Once you see that the sides starts to bubble, off the heat and immediately sift in the cake flour and baking powder. Mix till combined.
- Whisk in an egg yolk at a time, till well combined, then whisk in the orange zest.
- Whip egg whites with sugar till wet stiff peaks.
- Fold in 1/3 of the whipped egg whites into the cooked dough to lighten it. Then proceed to fold in remaining whites.
- Pour batter into the mold, bang on the countertop a couple on times to get ride of air pockets before sending the mold into the oven.
- Bake at 160C for about 40 mins.
- Cool completely, inverted on your counter before unmolding cake.