Tuesday, 20 March 2018

Orange Chocolate Chiffon Cake

Craving for some chiffon cakes so I whipped up an Orange Chocolate Chiffon Cake to satisfy my cravings.

I like the marriage of orange and chocolate in a chiffon cake. This chiffon cake is sure to please as it is a match in heaven and such a light and refreshing cake to enjoy!

Orange Chocolate Chiffon Cake
makes a 23cm tube pan

6 egg yolks 
40g sugar
50g oil (I used Medella's Organic Premium Coconut Cooking Oil)
100ml orange juice
1 orange zest 
1/2 tsp vanilla extract
120g cake flour
1/2 tsp baking powder 
50g chocolate rice

6 egg whites
60g sugar
1/4 tsp cream of tartar

1. Sieve plain flour and baking powder. Set aside.

2. In a large mixing bowl, whisk egg yolks and sugar until light and fluffy.

3. Mix orange juice, orange zest, oil, and vanilla extract together. Add to the yolk batter and mix well.

4. Add in the sifted flour mixture and whisk till smooth.

5. Stir in the chocolate rice.

6. To make the meringue, beat egg whites in a clean bowl till foamy. Add cream of tartar and sugar. Continue to beat at high speed till stiff peaks form.

7.  Add 1/3 of the meringue into the yolk batter and mix with a whisk.

8. Add another 1/3 of the meringue into the batter and mix with a whisk.

9. Then add in the balance 1/3 of the meringue and gently fold the meringue into the cake batter until well blended.

10. Pour the batter into an ungreased 9" (23cm) chiffon pan and bake in preheated oven at 160C for 60 minutes.

11. When cake is done, remove cake from oven and let cool inverted completely before unmolding.

When the cake has cooled down completely, run a paring knife between the cake and the sides of the pan to separate it from the chiffon pan. Unmold the cake and slice to serve. Keep cake covered to prevent from drying out.

Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.

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