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Orange Chiffon Cake(Pic & recipe by Florence)
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yoan
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Joined: 31 Jan 2007
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PostPosted: Fri Oct 19, 2007 12:23 am    Post subject: Reply with quote

today i try bake again. Same problem leh.




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yoan
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Joined: 31 Jan 2007
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PostPosted: Fri Oct 19, 2007 12:26 am    Post subject: Reply with quote

why the problem come again. see stars so how?
My cake bottom & top is a harder and darker, what could be the reason?
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Jennifer
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PostPosted: Fri Oct 19, 2007 7:20 am    Post subject: Reply with quote

looks like you overbeat the egg white.
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Angela K
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Joined: 30 Dec 2006
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PostPosted: Fri Oct 19, 2007 7:50 am    Post subject: Reply with quote

I notice that yr cake crust is dark brown, i think oven temp too hot..the outside cook faster than inside..what's yr oven temp? Should put at the lower rack...Ya..Egg white shld not overbeat..shld be ~ 10~ 15 min but can't judge by timing..you must see for yrself..hmm.. can see the texture of the foam is shinning and not drop when overturn..and the peak is stiff..be careful can easily overbeat..when you mix with the egg misture together, its' difficult to combine both. I tried many times to control the peak of this egg white.. It's the main reason if yr cake fail or pass..
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Florence
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Joined: 22 Oct 2004
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Location: Hong Kong

PostPosted: Fri Oct 19, 2007 12:09 pm    Post subject: Reply with quote

Jennifer wrote:
looks like you overbeat the egg white.


Yes, Jennifer is right.
You overbeat your egg white.

For reference:
4 egg whites - using a 150Watt whisk, I beat for about 7 - 8 minutes.
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yoan
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PostPosted: Fri Oct 19, 2007 5:01 pm    Post subject: Reply with quote

i on oven temp 170c. i put in lower rack oredi.
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Angela K
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PostPosted: Fri Oct 19, 2007 8:18 pm    Post subject: Reply with quote

http://www.kitchencapers.net/phpbb/viewtopic.php?t=7882

see this link, Gina happened to post same cake today ..can see the pic for reference.
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yoan
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PostPosted: Fri Oct 19, 2007 11:10 pm    Post subject: Reply with quote

ok. Thanks angela.

i will try bake again on sunday follow receipe from gina. Smile
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yoan
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PostPosted: Wed Oct 24, 2007 12:46 am    Post subject: Reply with quote

Today i bake again orange ciffon cake. i`m so happy sucssesful bake this cake only the problem burnt on the outside. The cake yummy. Hehehe



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Florence
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Joined: 22 Oct 2004
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Location: Hong Kong

PostPosted: Wed Oct 24, 2007 3:37 pm    Post subject: Reply with quote

yoan wrote:
Today i bake again orange ciffon cake. i`m so happy sucssesful bake this cake only the problem burnt on the outside. The cake yummy. Hehehe


Cover the top of your cake with a piece of aluminum foil if the cake is brown enough already. This way, the cake will not be burnt on the top.
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yoan
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PostPosted: Wed Oct 24, 2007 4:00 pm    Post subject: Reply with quote

i cover oredi can see of this pic. also same leh still burnt on top.

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Jennifer
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PostPosted: Wed Oct 24, 2007 4:13 pm    Post subject: Reply with quote

i think you should get a oven thermometer and measure the temperature of your oven, probably the temp is out of spec.
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yoan
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PostPosted: Wed Oct 24, 2007 4:15 pm    Post subject: Reply with quote

how to get oven thermometer and measure the temperature ?
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Alannia
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Joined: 08 Jul 2005
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Location: Petaling Jaya, Malaysia

PostPosted: Wed Oct 24, 2007 4:36 pm    Post subject: Reply with quote

Yoan,

Red this : http://www.kitchencapers.net/phpbb/viewtopic.php?t=6607
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yoan
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Location: singapore

PostPosted: Wed Oct 24, 2007 4:53 pm    Post subject: Reply with quote

Alannia wrote:
Yoan,

Red this : http://www.kitchencapers.net/phpbb/viewtopic.php?t=6607


ok thanks but i still dont understand wat they talk about coz my english very poor. Hehehehe
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kikko
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Joined: 21 Aug 2007
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PostPosted: Wed Nov 07, 2007 4:35 pm    Post subject: Reply with quote

Hi Florence,

I am new to baking... I tried this recipe yesterday. I really love the taste & texture. Thanks for sharing Very Happy

But I have a question. I realise the base of the cake is a bit moist. When I lift up the cake from the plate, there will be something like a piece of "skin" sticking to the plate. Do you happen to know why?




Best Regards
Kikko
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SGPmum
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Joined: 07 Jan 2007
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PostPosted: Wed Jan 30, 2008 10:56 am    Post subject: Reply with quote

I tried this cake last night, but I think I failed.

The cake rosed nicely when baking in the oven, but completely sanked when cooled.
The bottom of the cake was a little burnt.
It was not light and fluffy.

Is it a must to invert the pan when cooling?
The cake sinking again, is it b'cos I did not invert the pan to cool, or b'cos my egg whites were not stiff enough?

It tasted OK though, so I will continue to try again.

If we wanted to make a smaller cake (for trial and error), can we just reduce the portions portionately?

I don't have cake flour here, so I used plain flour + cornflour last nite. Should I use self raising flour instead?

PS. can someone teach me how to post photos here too. Thanks
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May May
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Joined: 19 Aug 2007
Posts: 550
Location: Malaysian

PostPosted: Thu May 08, 2008 10:51 pm    Post subject: Reply with quote

Thanks Florence for posting this recipe. This is my first time baking it. I made two of them though. First one I realised that it is abit too thick the batter. I think it is due to lack of orange juice.

So in the end, I made another one...This time I think the amount is just right. So I succeeded. But had difficulty in removing it from the mould as it was not greased. Any advises on how to improve on this?





Regards...May
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3lilangels
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Joined: 21 Jul 2004
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Location: Bishan, Singapore

PostPosted: Sat Aug 23, 2008 2:18 am    Post subject: Reply with quote

My daughter made this cake again after a long hiatus of not baking.
And it turned out glorious! Wonderful recipe!
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chinadoll
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PostPosted: Wed Aug 27, 2008 8:50 am    Post subject: Reply with quote

Baked this cake recently....the trick of getting it out of the mould easily is the wait till it cooled down then gently peel it from the side of the mould.


the batter before baking

the end result.

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BakerAnn
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PostPosted: Tue Oct 28, 2008 12:41 pm    Post subject: Reply with quote

I had a try on this recipe last weekend cos it looks so good.. Very Happy

But it didnt turn out well sad When the cake is cooked, there is a thin kueh like layer at the bottom of the cake. Any idea what is causing this? see stars I replaced the corn oil with melted magarine and could this be the problem?
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Reena
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Joined: 15 Jan 2006
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Location: singapore

PostPosted: Thu Feb 19, 2009 10:49 am    Post subject: Reply with quote

After procrastinating for so long, I finally baked this . I've heard so much failure about chiffons and that deters me from baking.

Check internet for pics of stiff peak egg whites, when to add sugar, etc.... Was trembling with fear when I was whipping the whites. BTW, I omit cream of tartar as I found out mine had just expired so I replaced with 1 TBSP lemon juice. I did the test by overturning the whipped whites and it doesn't fall out (ok, that's stiff peak).

I used a 8" round pan (not chiffon) to bake this. Sent it into the oven (I baked it at 160C for approx 45 mins as my oven is quite hot) and it rose up really high. Can't rem who but someone gave a good tip on baking chiffon, that is once the raised up dome starts to subside, give it another 5 - 7 mins to bake and it should be done. I did just that and the chiffon came out nicely brown and fluffy.

However, I had prob removing it from the pan as I used a normal pan (not those with removable base). In the end, I just cut it into quarters and remove pcs by pcs from there.

Successful bake for me grin
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Carrie Ow
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Joined: 26 Jun 2008
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PostPosted: Sat Feb 21, 2009 8:58 pm    Post subject: Reply with quote

Hi, I tried this cake before as well!

the outcome is a really fluffy one! My pictures are shown in the link below

http://bake-with-love.blogspot.com/search/label/Chiffon%20Cakes

Cheerios!
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beanie
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PostPosted: Mon Jan 18, 2010 10:55 pm    Post subject: Reply with quote

Hi! i've just baked this cake today. Its super soft and fluffy Smile love like eating clouds haha.
It has a lovely colour with lil bits of orangey zest everywhere.

I forgotten to add in the salt though, but luckily, the cake is still yummilicious!

Thanks florence for the yummy recipe! Smile
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k_cyrlyn
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PostPosted: Fri Feb 26, 2010 4:48 pm    Post subject: Orange Chiffon Cake Reply with quote

Hi Florence,

May I know if i am using 16cm chiffon cake pan, should i reduce the egg to 3 egg yolks and 3 egg white? Any reduction for other ingredient? Coz i had a small oven.

TIA
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